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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.
  • 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 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.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
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.
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