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5
from 1 vote
Baked Crab Cakes
Made from crab meat, herbs and spices, these restaurant-quality crab cakes will be the star of your next family dinner.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
12
crab cakes
Calories:
43
kcal
Author:
Joss Dyckson
Equipment
Baking sheet
Foil
Ingredients
For the Crab Cakes:
6
ounces
canned crab meat
drained
3
ounces
crab sticks
shredded
1
egg
¼
cup
red onion
diced
¼
cup
flour
or more as needed
1
teaspoon
paprika
1
teaspoon
Old Bay Seasoning
¼
teaspoon
salt
1
lemon
For the Sauce:
½
cup
Greek yogurt
1
lime
freshly squeezed
salt
to taste
fresh mint leaves
to garnish (optional)
US Customary
-
Metric
Instructions
Preheat oven to 400ºF. Line a baking sheet with foil and lightly grease it.
In a bowl, mix the crab with the egg, onion, flour, paprika, Old Bay seasoning and salt. Add a squeeze of fresh lemon juice.
Form about 12 small patties with a spoon (if the mixture is too wet, add a little more flour until you can form the patties).
Drop them on the foil-lined baking sheet. Bake for 20 minutes, or until golden brown.
For the sauce, add freshly squeezed lime juice and salt, to taste, to the Greek yogurt.
Serve the crab cakes with the yogurt sauce and fresh mint leaves.
Notes
Store your cooked crab cakes in a covered container in the fridge for up to 3 days.
Store them in the freezer for up to 3 months. They can be reheated in the oven or microwave.
Nutrition
Calories:
43
kcal
|
Carbohydrates:
5
g
|
Protein:
5
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Cholesterol:
29
mg
|
Sodium:
144
mg
|
Potassium:
68
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
233
IU
|
Vitamin C:
2
mg
|
Calcium:
29
mg
|
Iron:
1
mg