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Baked Crab Cakes

 Baked Crab Cakes
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.
2 ServingsPrep: 15 min. + chilling Bake: 25 min.

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

Directions

  • In a large bowl, combine the first 11 ingredients. Shape into four
  • patties; cover and refrigerate for at least 30 minutes.
  • 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.
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,

2 of 2

Baked Crab Cakes (continued)

Nutritional Facts: 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.