Baked Crab Cakes

Name: Baked Crab Cakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: North America, Cajun
Ingredients: 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed; 1/2 cup soft bread crumbs; 1/4 cup shredded carrot; 1 large egg, lightly beaten; 1 tablespoon butter, melted; 1 teaspoon minced fresh parsley; 1 teaspoon mayonnaise; 3/4 teaspoon Worcestershire sauce; 1/4 teaspoon ground mustard; 1/8 teaspoon salt; 1/8 teaspoon pepper; Tartar sauce, optional

Total Time Prep: 15 min. + chilling Bake: 25 min.

Yield 2 servings

Test Kitchen Approved

These baked crab cakes are seasoned with Worcestershire sauce and mustard, but most of the flavor comes from the crabmeat. They turn out perfectly crispy in the oven—no fryer oil necessary!

Ingredients

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup soft bread crumbs
1/4 cup shredded carrot
1 large egg, lightly beaten
1 tablespoon butter, melted
1 teaspoon minced fresh parsley
1 teaspoon mayonnaise
3/4 teaspoon Worcestershire sauce
1/4 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Tartar sauce, optional

Directions

In a large bowl, combine the first 11 ingredients. Shape into 4 patties; cover and refrigerate for at least 30 minutes.
Place crab cakes on a baking sheet coated with cooking spray. Bake at 350° for 25 minutes or until golden brown. Serve with tartar sauce if desired.

Nutrition Facts

2 crab cakes (calculated without tartar sauce): 228 calories, 12g fat (5g saturated fat), 198mg cholesterol, 619mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.

Reel in a breezy taste of the seashore with these baked—rather than fried—crab cakes. For a heftier meal, make two larger patties and serve them on buns. —Amelia Sunderland, Nashville, TN

Recipe Creator