Description

These Baked Crab Cakes (Minimal Filler) highlight fresh lump crab meat with minimal binder and seasoning, resulting in a light, crispy, and flavorful seafood dish. Baked instead of fried, they offer a healthier alternative while retaining a tender interior and golden crust. Perfect for appetizers, main courses, or party favorites, this recipe is simple, versatile, and easy to customize.

Ingredients

Scale

Crab Cake Mixture

8 oz fresh lump crab meat, shell-free
2 tablespoons mayonnaise or 1 egg yolk (binder)
1/4 cup breadcrumbs (or gluten-free crackers/almond flour for gluten-free)
2 tablespoons fresh parsley or chives, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Old Bay seasoning or 1 teaspoon lemon zest

For Baking

2 tablespoons olive oil or melted butter (for brushing)

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Instructions

Prepare the Crab Mixture: Gently pick through the crab meat to remove any shell fragments. In a bowl, combine the crab meat with mayonnaise or egg yolk, fresh herbs, salt, pepper, Old Bay seasoning or lemon zest, and breadcrumbs. Mix carefully to keep lumps intact, preserving the flaky crab texture.
Shape the Crab Cakes: Lightly oil your hands and form the mixture into evenly sized patties about 3 inches in diameter and 1 inch thick. Avoid pressing too hard to maintain tenderness.
Prepare for Baking: Place the crab cakes on a parchment-lined baking sheet. Brush the tops lightly with olive oil or melted butter to encourage a golden, crisp crust.
Bake to Perfection: Preheat the oven to 400°F (200°C). Bake the crab cakes for 12-15 minutes, flipping halfway through to brown both sides evenly. They are done when golden and crisp outside and hot but moist inside.
Serve Warm: Remove the crab cakes from the oven and let them rest briefly on a cooling rack. Serve immediately with desired garnishes and side dishes.

Notes

Handle crab meat gently to preserve flaky texture.
Use fresh crab meat for best flavor, canned crab can be used in a pinch.
Keep binder minimal to avoid overpowering crab flavor.
Chill shaped cakes for 30 minutes before baking to help them hold shape.
Brushing crab cakes with butter or oil ensures a crispy, golden exterior without frying.

Nutrition

Serving Size: 1 crab cake
Calories: 150
Sugar: 0.5g
Sodium: 300mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0.5g
Protein: 15g
Cholesterol: 70mg