baked crab cakes

(1 rating)
Recipe by
Eleanor Baldwin
Tallahassee, FL

The hospital I work at occasionally will post recipes. This is one that was posted last year. I have made it several times and they are wonderful. Since they are baked, the fat calories are reduced. I have used the "fake" crab meat also and it does not affect the outcome.

(1 rating)
yield 6 Cakes
prep time 30 Min
cook time 15 Min

Ingredients For baked crab cakes

  • 1 lb
    lump crab meat
  • 2 Tbsp
    fresh lemon juice
  • 2 tsp
    olive oil
  • 1 Tbsp
    butter
  • 1/2 c
    finely chopped onion
  • 1 tsp
    old bay seasoning
  • 1/2 tsp
    garlic, minced
  • 1/8 tsp
    crushed, dried tarragon
  • pinch
    cayenne pepper
  • 2 Tbsp
    mayonnaise
  • 6
    saltine crackers, crushed fine
  • 1 lg
    egg, beaten
  • 1/4 c
    grated sharp cheddar cheese,
  • 3/4 tsp
    paprika

How To Make baked crab cakes

  • 1
    Toss the crab meat with the lemon juice and refrigerate.
  • 2
    Saute onion with butter and olive oil over medium heat until barely limp, about one minute. Transfer to a small bowl to cool.
  • 3
    Mix together Old Bay, garlic, tarragon, cayenne pepper, mayonnaise, crackers, and beaten egg. Add the onions and mix well. Fold gently into the crab meat. Divide into 6 portions.
  • 4
    Roll the crab mixture into 6 large balls and place in a buttered baking dish 2" apart. Bake at 400 degrees for 15 minutes.
  • 5
    Remove from oven and flatten each ball a little. Sprinkle each one first with the cheese and then with paprika. Broil to toast the cheese a bit. Serve hot.

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