Baked Crab Cakes Recipe

Name: Baked Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. lump crab meat; 8 saltine crackers; 1 Tbsp. fresh minced parsley; 3/4 tsp. Worcestershire sauce; 3/4 to 1 tsp. Old Bay; 1/2 tsp. salt; 1/4 tsp. fresh pepper; 1/4 tsp. Tabasco; 1 large egg, beaten; 1 c. mayonnaise, divided; paprika; fresh parsley; 1 lemon (for garnish)

Servings: persons

1 lb. lump crab meat
8 saltine crackers
1 Tbsp. fresh minced parsley
3/4 tsp. Worcestershire sauce
3/4 to 1 tsp. Old Bay
1/2 tsp. salt
1/4 tsp. fresh pepper
1/4 tsp. Tabasco
1 large egg, beaten
1 c. mayonnaise, divided
paprika
fresh parsley
1 lemon (for garnish)

1
Remove shells from crab but don't break lumps.
2
Combine crackers, parsley, Worcestershire, Tabasco, egg, 3/4 cup mayonnaise, Old Bay, salt and pepper and mix well.
3
Gently fold in crab; don't overmix!
4
Form into 6 cakes; place on foil covered cookie sheet and spoon reserved mayonnaise on each.
5
Sprinkle with paprika.
6
Bake 20 minutes at 350u00b0 or until golden brown.
7
Garnish with parsley and lemon.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. lump crab meat, 8 saltine crackers, 1 Tbsp. fresh minced parsley, 3/4 tsp. Worcestershire sauce, and more.

Yes, Baked Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Crab Cakes

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