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baked crab cakes

Baked Crab Cakes Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 lb jumbo lump crab meat, picked over
  • 1/3 cup panko breadcrumbs
  • 3 tbsp mayonnaise
  • 1 large egg, lightly beaten
  • 2 tsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 1 tsp fresh lemon juice
  • 1 tbsp chopped fresh parsley
  • 1/4 tsp kosher salt
  • 1 tbsp unsalted butter, melted

Method
 

  1. Preheat oven to 425°F. Whisk mayonnaise, egg, Dijon, Old Bay, lemon juice, salt, and parsley. Gently fold in crab and 1/4 cup panko until just combined.
  2. Shape into 8 patties about 3/4 inch thick on a parchment-lined baking sheet. Refrigerate 15 minutes.
  3. Stir the remaining panko into the melted butter. Brush the tops of each cake with the mixture. Bake 12 to 15 minutes until golden and cooked through.
  4. Remove with a spatula and serve hot with lemon wedges.

Notes

Chill the cakes for at least 15 minutes before baking; this helps them hold their shape. If the mixture feels a little wet after mixing, add an extra tablespoon of panko. Leftover crab cakes are great cold in a sandwich the next day.