Baked Crab Cakes – a delicious recipe with nonstick cooking spray, egg, mustard, Worcestershire sauce, lemon juice, hot sauce. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
2
In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the green onion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread crumbs in a shallow dish.
3
Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
4
Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
146
kcal
Calories
3
g
Fat
22
g
Carbs
7
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: nonstick cooking spray, 1 egg, lightly beaten, 2 teaspoons Dijon mustard, 1 teaspoon 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.
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