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.
Ingredients
- 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
- 1/2 cup soft bread crumbs
- 1/4 cup shredded carrot
- 1 large 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
Reviews
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!