Crab Cakes In Oven Recipe
Golden, tender, and packed with flavor, these oven-baked crab cakes are a healthier twist on the classic. A blend of lump crab meat, breadcrumbs, and zesty seasonings creates a delicious balance of texture and taste. Perfect as an appetizer or main course, they’re simple yet elegant.
Equipment
- Mixing bowls (large and medium)
- Baking sheet
- Measuring spoons and cups
- Spatula
- Whisk
- Oven
Ingredients
- 1 tsp Worcestershire sauce
- 1 lb lump crab meat
- ¼ cup bread crumbs
- 1 tsp dried parsley
- 2 tsp seafood seasoning such as Old Bay™
- 2 tbsp butter melted
- ⅛ tsp black pepper
- ¾ cup cholesterol-free egg product
- 1 tsp baking powder
- 1 tbsp mayonnaise
- 1 tsp mustard powder
Instructions
- Start by gathering all the ingredients.
- Preheat your oven to 375°F (190°C) and grease a baking sheet.
- In a medium bowl, mix bread crumbs, seafood seasoning, baking powder, parsley, mustard powder, and pepper, then set aside.
- In a large bowl, whisk together the egg product, melted butter, mayonnaise, and Worcestershire sauce until smooth.
- Gently fold in the crab meat, followed by the bread crumb mixture, ensuring everything is well combined.
- Shape the mixture into twelve cakes, about ¾-inch thick, and arrange them on the prepared baking sheet.
- Bake for 15 minutes, then carefully flip each crab cake and continue baking for another 10 to 15 minutes, or until golden brown.
Notes
- For a crispier texture, lightly spray the crab cakes with oil before baking.
- Use lump crab meat for the best flavor and texture—avoid over-mixing to keep the cakes tender.
- If the mixture feels too wet, add extra bread crumbs gradually until it holds together.