Baked Crab Cakes
These baked crab cakes are packed with sweet lump crab meat, lightly seasoned, and broiled until golden and crispy. They make an easy appetizer or main course with your favorite dipping sauce.
- Prep Time: 36 minutes
- Cook Time: 6 minutes
- Total Time: 42 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Broil
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 egg
- ¼ cup mayonnaise
- 2 tablespoons finely chopped fresh parsley
- 2 teaspoons Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pound lump crab meat or backfin crab meat
- ½ cup panko breadcrumbs
Instructions
- Whisk the egg in a large bowl.
- Add the mayonnaise, parsley, Dijon mustard, Old Bay seasoning, Worcestershire sauce, lemon juice, salt, and pepper. Whisk until fully combined.
- Gently fold in the crab meat and panko breadcrumbs with a spatula until just combined.
- Scoop the mixture using a ⅓-cup measure and shape into 8 crab cakes.
- Place the crab cakes on a greased baking sheet and refrigerate for at least 30 minutes or up to 24 hours.
- Preheat the oven broiler on high.
- Broil the crab cakes for 5 to 6 minutes, or until golden brown and crispy.
- Serve warm with your favorite dipping sauce and lemon wedges if desired.
Notes
- Handle the crab mixture gently to keep the crab pieces intact.
- Chilling the crab cakes helps them hold their shape while cooking.
- Serve with tartar sauce, remoulade, or a squeeze of fresh lemon.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 crab cake
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 510 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 18 g
- Cholesterol: 95 mg
Find it online: https://yumfamilyrecipes.com/baked-crab-cakes/