Description
These Baked Crab Cakes are crispy on the outside, tender on the inside, and packed with fresh crab meat and seasonings. Baking instead of frying makes them a healthier option without sacrificing flavor. Serve with a side of tartar sauce or lemon wedges for a delicious seafood meal!
Ingredients
Scale
- 1 lb lump crab meat (picked over for shells)
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 egg (lightly beaten)
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley (chopped)
- 1 tbsp green onions (chopped)
- Salt & black pepper to taste
- Cooking spray or olive oil (for baking)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Step 2: Mix the Crab Cake Mixture
- In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, paprika, lemon juice, parsley, and green onions.
- Gently fold in the lump crab meat and panko breadcrumbs. Be careful not to overmix to keep the crab cakes tender.
Step 3: Shape the Crab Cakes
- Using your hands, form the mixture into 6-8 crab cakes (about 1/2 cup each).
- Place them on the prepared baking sheet, leaving space between each.
- Lightly spray the tops with cooking spray or brush with olive oil for a crispy finish.
Step 4: Bake the Crab Cakes
- Bake for 18-20 minutes, flipping halfway through, until golden brown and firm.
- For extra crispiness, broil for 1-2 minutes at the end.
Step 5: Serve and Enjoy!
- Serve warm with tartar sauce, lemon wedges, or a light salad.
Notes
- Use lump crab meat for the best texture, but claw meat can be a budget-friendly option.
- Chill the crab cake mixture for 15-20 minutes before shaping to help them hold together.
- Substitute Greek yogurt for mayo for a lighter version.
- Store leftovers in the fridge for up to 3 days or freeze for later.