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Baked Crab Cakes Recipe
Baked Crab Cakes Recipe photo by Taste of Home

Baked Crab Cakes Recipe

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Reel in a breezy taste of the seashore with these easy and delicious crab cakes from Nashville, Tennessee’s Amelia Sunderland. TIP: For a heftier “burger,” make two larger patties and serve on buns.
TOTAL TIME: Prep: 15 min. + chilling Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 25 min.
MAKES: 2 servings

Ingredients

  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1/2 cup soft bread crumbs
  • 1/4 cup shredded carrot
  • 1 egg, lightly beaten
  • 1 tablespoon butter, melted
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon mayonnaise
  • 3/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Tartar sauce, optional

Nutritional Facts

2 crab cakes (calculated without tartar sauce) equals 228 calories, 12 g fat (5 g saturated fat), 198 mg cholesterol, 619 mg sodium, 8 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.

Directions

  1. In a large bowl, combine the first 11 ingredients. Shape into four patties; cover and refrigerate for at least 30 minutes.
  2. Place crab cakes on a baking sheet coated with cooking spray. Bake at 350° for 25 minutes or until golden brown. Serve with tartar sauce if desired. Yield: 2 servings.
Originally published as Baked Crab Cakes in Cooking for 2 Summer 2006, p39

Nutritional Facts

2 crab cakes (calculated without tartar sauce) equals 228 calories, 12 g fat (5 g saturated fat), 198 mg cholesterol, 619 mg sodium, 8 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Baked Crab Cakes

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   (3)
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MY REVIEW
Reviewed Sep. 3, 2015

"I found these to be very tasty! I used a 6-oz. can of crabmeat, well-drained. The meat was already flaked. I also used a can of clams, drained (6.5-oz.). I used 1/2 cup Italian bread crumbs and instead of shredded carrot, I'd used 1/4 cup finely chopped red pepper, 1 egg, lightly beaten, 1 Tbsp. margarine, melted, 2 tsp. mayonnaise, 1 tsp. Old Bay seasoning, 1/4 tsp. EACH salt and pepper, 1/4 tsp. Dijon mustard for more zing, 3/4 tsp. Worcestershire sauce. The first time I made the crab cakes, I hadn't chilled them, I did bake them on a foil-lined baking sheet with PAM cooking spray for 25 minutes. They came out nicely! I made 7 small patties, rather than 4 large patties! The 2nd time, since I had such fun making the crab cakes, I used a 5-oz. can, well-drained white albacore tuna in water. I'd used 1/4 cup GREEN pepper. NOTE: I omitted the parsley since I'd used Italian bread crumbs! The 2nd time around, I'd omitted the salt and pepper since the Old Bay seasoning was certainly spicy! Thank you for sharing your recipe!"

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