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–+ servings

Baked Crab Cakes

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These baked crab cakes feature minimal filler, allowing the sweet, briny flavor of lump crab meat to shine. Quick to prepare, they are perfect for weeknight dinners or elegant gatherings.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 59 minutes
Servings: 6 cakes
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

For the crab mixture
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1 pound fresh lump crab meat
  • 2/3 cup saltine cracker crumbs
  • 2 Tablespoons melted butter Optional for brushing tops

Method
 

Preparation
  1. In a large bowl, whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt until smooth.
  2. Gently place the lump crab meat on top of the mixture. Sprinkle the cracker crumbs over the crab.
  3. Using a silicone spatula or large spoon, gently fold the ingredients together just until combined, being careful not to break up the lumps of crab.
  4. Cover the bowl tightly and refrigerate for at least 30 minutes, up to 1 day.
Baking
  1. Preheat the oven to 450°F (232°C). Grease a rimmed baking sheet generously with butter or nonstick spray.
  2. Using a 1/2-cup measure, mound the crab mixture into 6 piles on the prepared sheet. Keep them domed without flattening.
  3. Optional: Brush the top of each mound with melted butter.
  4. Bake for 12–14 minutes, until the edges and tops are lightly browned.
Serving
  1. Remove from the oven and drizzle fresh lemon juice over each crab cake. Serve warm.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 10gProtein: 20gFat: 10gSaturated Fat: 2gSodium: 700mgFiber: 1gSugar: 1g

Notes

If preferred gluten-free, substitute saltine crumbs with crushed gluten-free crackers or almond meal. Handle the crab gently to keep lumps intact, and consider pairing these cakes with soft-poached eggs for a brunch twist.
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