Go Back
–+ servings
Baked Crab Cakes

Crunchy & Flavorful Baked Crab Cakes in Just 20 Minutes

These baked crab cakes are a game changer—perfect for anyone craving a healthy alternative to fried seafood, ready in just 20 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 20 minutes
Total Time 1 hour
Servings: 4 cakes
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crab Cake Mixture
  • 1 lb Crab Meat Fresh or well-drained canned
  • 1 cup Breadcrumbs Panko or gluten-free
  • 1/2 cup Mayonnaise Light mayo recommended
  • 1 tbsp Dijon Mustard
  • 1 large Egg Acts as a binder
  • 1/4 cup Green Onion Or chives
  • 2 tbsp Lemon Juice Fresh juice preferred
  • 1 tbsp Old Bay Seasoning
  • to taste Salt Adjust based on crab's flavor
  • to taste Pepper

Equipment

  • Oven
  • mixing bowl
  • Baking Sheet
  • Parchment Paper

Method
 

Step‑by‑Step Instructions for Baked Crab Cakes
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, green onion, lemon juice, Old Bay seasoning, salt, and pepper.
  3. Chill the mixture in the refrigerator for 15-20 minutes if it's too wet.
  4. Form the mixture into patties about ¾-inch thick.
  5. Place the patties on a prepared baking sheet and bake for 20-25 minutes, flipping halfway through.
  6. Cool the crab cakes for a few minutes before serving.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 500mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

For better texture, refrigerate the mixture before forming patties. Reheat leftovers in the oven for best results.

Tried this recipe?

Let us know how it was!