Baked Crab Cakes
Delicious baked crab cakes with tender crab meat, flavorful spices, and a crispy cracker crumb coating, perfect for elegant starters or casual gatherings.
Ingredients
Instructions
- Saute onion and green pepper in butter or margarine; do not brown. Cool completely.
- Add Worcestershire sauce, dry mustard, paprika, mayonnaise, and beaten egg; mix well.
- Gently fold in crab meat.
- Shape the mixture into patties and coat with cracker crumbs.
- Place on a lightly greased cookie sheet and refrigerate for 1 to 2 hours.
- Bake in a preheated 450°F oven until lightly browned.
Tips & Substitutions
For a lighter version, substitute Greek yogurt for mayonnaise. If you prefer a spicier kick, add a dash of hot sauce or chopped jalapeños. Ensure the crab meat is well-drained to avoid a soggy mixture. You can also use crushed saltines instead of cracker crumbs for the coating, adding a bit more flavor. These crab cakes are great for gatherings, much like the popular Shrimp Pudding.
Serving Suggestions
Serve these baked crab cakes with a tangy lemon aioli or tartar sauce for dipping. They pair beautifully with a fresh green salad or coleslaw for a light meal. For a complete seafood feast, consider serving them alongside Party Salmon Balls or with a refreshing cocktail. Guests will love these as an appetizer at any gathering.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to three days. To reheat, place them on a baking sheet in a preheated oven at 375°F for about 10-15 minutes until heated through and crispy. Avoid microwaving, as it may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Crab Cakes contains roughly 397 calories, with 1g protein, 16g carbohydrates, and 37g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh crab meat instead of canned?
Absolutely! Fresh crab meat will enhance the flavor and texture of your crab cakes. Just ensure it's properly cooked and picked over for any shell pieces. If using fresh crab, you might want to reduce the cooking time slightly, as it can be more tender.
Can I freeze the crab cakes before baking?
Yes, you can freeze the shaped crab cakes before baking. Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to an airtight container. They can be baked directly from frozen; just add a few extra minutes to the baking time.
How can I tell when the crab cakes are done?
The crab cakes are done when they are golden brown on the outside and heated through. You can check the internal temperature; it should reach 165°F. If they are browning too quickly, lower the oven temperature slightly to ensure they cook evenly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).