Description
These Baked Crab Cakes are a delicious and healthier take on a classic seafood appetizer. Made with lump crab meat and lightly seasoned with Old Bay, garlic powder, and fresh vegetables, they’re perfectly golden and tender, baked to perfection in the oven. Easy to prepare and great for entertaining, serve them warm with lemon wedges and tartar sauce for a delightful treat.
Ingredients
Scale
Crab Cake Mixture
- 1 pound lump crab meat, picked over for shells
- 1/2 cup plain breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red bell pepper
- Salt and black pepper, to taste
For Serving
- Lemon wedges
- Tartar sauce
- Olive oil or melted butter, for brushing
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Mix ingredients gently: In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, green onions, red bell pepper, salt, and pepper. Mix carefully just until everything is combined, taking care not to break up the crab meat too much, preserving its flaky texture.
- Shape the crab cakes: Divide the mixture into 8 equal portions and pat each into a compact, round patty. Place the formed crab cakes evenly spaced on the prepared baking sheet.
- Prepare for baking: Lightly spray or brush the tops of the crab cakes with olive oil or melted butter to encourage a golden-brown finish as they bake.
- Bake the crab cakes: Bake in the preheated oven for 12 to 15 minutes, flipping the crab cakes once halfway through the cooking time to ensure even browning and thorough cooking.
- Serve: Remove the crab cakes from the oven when golden and cooked through. Serve warm accompanied by lemon wedges and tartar sauce for dipping.
Notes
- For an extra crispy crust, broil the crab cakes for the last 2 minutes after baking.
- The crab cake mixture can be prepared ahead of time and refrigerated for up to one day before baking.
- Substituting panko breadcrumbs for plain breadcrumbs will give a crunchier texture.
