Baked Crab Cakes
This Maryland crab cake recipe is baked in the oven instead of fried, so they come out perfect every time with less oil. My simple recipe uses minimal filler (and no mayo!) for the best texture and intense crab flavor. They're so easy to make, with just 5 steps. Serve these piping hot with lemon wedges and plenty of remoulade or tartar sauce!
Servings 6 crab cakes
- 2 eggs
- 2 Tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 pound lump crab meat
- 9 Ritz crackers crushed
Preheat your oven to 450°F.
In a large mixing bowl, whisk together the eggs, mustard, Worchestershire, Old Bay, and paprika until smooth. Stir in the cracker crumbs until fully incorporated, then fold in the fold in the crab meat.
Refrigerate the crab mixture for 30 minutes to help it firm up.
Spray a baking sheet with nonstick spray. Using a ½ cup measuring cup, divide the crab mixture into 6 equal portions. Use damp hands to press each portion gently into a loose patty.
Bake for 15-18 minutes, or until the tops of the crab cakes are golden brown and slightly crisp
Serving: 1g | Calories: 113kcal | Carbohydrates: 4g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 769mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 111IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 1mg