Baked Crab Cakes

Golden, crispy, and bursting with flavor, Baked Crab Cakes are everything you love without the fuss of frying. Pair them with a cool, zesty lemon dill sauce for a fresh and fancy finish!

Course Main Course

Cuisine American

Diet Low Calorie

Prep Time 15

Cook Time 25

Chill time 15

Total Time 55

Servings servings

Calories 434

Author Kim

Ingredients

1/4 cup Panko breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1 tablespoon minced green onion
1 tablespoon minced parsley
1 teaspoon Old Bay seasoning
1 large egg lightly beaten
1 small lemon zested
1 pound lump crab meat fresh refrigerated is best
2 tablespoons extra virgin olive oil or avocado oil

For the lemon dill sauce

1/2 cup plain Greek yogurt
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/8 teaspoon black pepper

Instructions

In a medium bowl, combine the Panko, Parmesan cheese, mayo, green onion, parsley, Old Bay seasoning, egg, and lemon zest. Stir until well mixed.
Gently break the crab into chunks with your hands, checking for and discarding any bits of shell as you go. Sprinkle the crab over the mayo mixture and gently fold everything together until combined.
Shape the mixture into about 22 small patties and place them on a plate. Transfer the plate to the freezer for 15 minutes—this quick chill helps the crab cakes hold their shape while baking.
Meanwhile, preheat the oven to 425°F. Drizzle a little oil on a baking sheet and place it in the oven to heat for 3–5 minutes, until the oil is hot.
Carefully remove the hot baking sheet from the oven. Place the chilled crab cakes on the sheet and bake for 8 minutes. Flip the patties and bake for another 8–10 minutes, until golden brown.
While the crab cakes bake, make the lemon dill sauce. Simply stir all sauce ingredients together in a medium bowl.
Serve warm with lemon wedges and lemon dill sauce. Enjoy!

Notes

Nutritional information includes sauce.

Store: Keep leftovers in an airtight container in the fridge for up to 3 days.

Reheat (oven): Warm crab cakes in a 375°F oven for 8–10 minutes, or until heated through and crispy.

Reheat (air fryer): Warm in the air fryer at 350°F for 4–6 minutes until warmed through and crisp on the outside.

Reheat (Skillet): Heat a little oil in a skillet and cook over medium heat for 3–4 minutes per side.

Freeze (Unbaked): Shape and chill the crab cakes, then freeze on a tray until solid. Transfer to a freezer bag or container and freeze for up to 2 months. Bake straight from frozen, adding a few extra minutes to the cook time.

Freeze (Baked): Let cool completely, then freeze in a single layer. Once frozen, store in a sealed container.

Nutrition