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Baked Crab Cakes

Name: Baked Crab Cakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings.
Cuisine: North America, Cajun
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

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Test Kitchen Approved

Total Time

Prep: 15 min. + chilling Bake: 25 min.

Makes

2 servings

Reel in a breezy taste of the seashore with these easy and delicious baked crab cakes. For a heftier "burger," make two larger patties and serve on buns. —Amelia Sunderland, Nashville, Tennessee

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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

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.

Baked Crab Cakes Tips

What's the best type of crab meat to use when making baked crab cakes?

It's up to you! Just about any will do—canned, fresh or refrigerated. Just make sure whatever you use is well drained. Some people even substitute canned clams or shrimp for crab.

What can you serve with baked crab cakes?

Tartar sauce or remoulade are classic pairings. They also go well with a starch like rice, or a side salad.

Can you freeze baked crab cakes?

Yes, crab cakes can be frozen for up to 3 months. If baking from frozen, just add additional time in the oven (in increments of 5 minutes) until they are warmed through.

Can you make baked crab cakes without eggs or mayo?

It's easiest to keep eggs or mayo in your ingredient list. Using one (or both) provides some fat for flavor and helps bind the mixture together. The baked crab cakes will also be less likely to fall apart.

How do you make soft bread crumbs for baked crab cakes?

Make soft bread crumbs by tearing bread into pieces and placing in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup bread crumbs.

–Rashanda Cobbins, Taste of Home Food Editor

Nutrition Facts

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