baked crab cakes

Recipe by
Gail Charbonneau
The Villages, FL

Great to have these appetizer size cakes on hand, they thaw quickly and bake in a few minutes for that unexpected company or your own snack.

yield 6 for main course
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For baked crab cakes

  • 2 Tbsp
    olive oil, extra virgin
  • 1 c
    yellow onions, finely chopped
  • 1/2 c
    green pepper, finely chopped
  • 1/2 c
    celery, finely chopped
  • 1/2 tsp
    seafood seasoning, i use essence or old bay
  • 1 tsp
    salt
  • 1/2 tsp
    freshly groudn pepper
  • 2 Tbsp
    parsley, ffinely chopped
  • 2 Tbsp
    green onion, finely chopped
  • 1 lb
    lump crab meat, picked clean
  • 4 Tbsp
    mayonaise
  • 1/2 c
    seasoned bread crumbs
  • lemon slices or your favoriteseafood sauce

How To Make baked crab cakes

  • 1
    Heat oil in a medium skillet over medium high heat. Add onions, bell pepper, celery, seafood seasoning, salt and pepper. Cook stirring occasionally until vegetables are tender, about 5 minutes. Add parsley and green onions, cook until wilted, about 1 minute. Remove from heat, cool slightly.
  • 2
    Place crabmeat in medium bowl and add cooked vegetables. Add the mayonnaise and breadcrumbs. Stir gently.
  • 3
    Shape into cakes, should make about 12. You can make them smaller for appetizers. At this point I refrigerate them for a little while to firm up, or you can freeze them and thaw and bake them later.
  • 4
    Bake on a cookie sheet in a preheated 350 degree oven for about 10 minutes, until they are golden.
  • 5
    Serve with lemon slices or your favorite seafood sauce.

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