Baked Crab Cakes

Baked Crab Cakes
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 208.5
  • Total Fat: 2.8 g
  • Cholesterol: 184.9 mg
  • Sodium: 384.7 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 0.9 g
  • Protein: 26.2 g

View full nutritional breakdown of Baked Crab Cakes calories by ingredient

Number of Servings: 4


    1 scallion, thinly sliced
    1 1/2 cups Panko (Japanese breadcrumbs)
    1 egg, lightly beaten
    2 tablespoons nonfat milk
    1 Tablespoon Kraft Mayo with Olive Oil
    1 teaspoon Worcestershire sauce
    1 teaspoons Dijon mustard
    1 tablespoon fresh lemon juice, plus lemon wedges for serving
    1/2 teaspoon Old Bay Seasoning
    1 pound lump crab or crab claw meat, picked over
    Kosher salt and freshly ground pepper
    Olive-oil cooking spray


Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray or line with parchment paper.

Mix 1 cup panko, the egg and milk in a small bowl.

In a medium bowl, whisk the mayo, Worcestershire sauce, mustard, lemon juice, and Old Bay; fold in the crabmeat, panko mixture, and chopped scallion. (add 1/4 teaspoon salt and a pinch of pepper, if desired).

Carefully shape into 8 patties (can be refrigerated for 30 minutes to help them stick together a little better, but not necessary).

Coat the crab cakes with the remaining 1/2 cup Panko and place on baking sheet. Mist the crab cakes with cooking spray and bake 10-12 minutes. Gently flip the crab cakes, mist with cooking spray and cook about 10 minutes longer.

Serve with lemon wedges and side of choice.

Serving Size: 4 servings (2 crab cakes)

Number of Servings: 4

Recipe submitted by SparkPeople user MARIA-GETS-FIT.

TAGS:  Fish |