Nothing screams decadent to me like a good Maryland crab cakes recipe. This time, a baked crab cake is made over into a lighter version that is delicious, easy to prepare, and fast enough that you can have them any night of the week, not just on weekends. Lump crab, traditional flavoring, and just enough crackers to bind, and you have the ideal choice for an appetizer or a tasty meal.
Baked Crab Cakes
Whether you grab your crab cakes from the frozen food section or you tend to only have them in restaurants, this recipe is going to become your new favorite way to enjoy them. I love crab in any form, and this recipe is super easy, so that's a bonus.
A crab cake usually contains a combination of lump crab, crackers or breadcrumbs, seasonings, and a binder like egg. Formed into patties and either deep fried or baked, they are a succulent dish that is usually served as a starter or appetizer, but can also be a full meal. In my house, it's all of the above, but for me, usually a big part of a meal with steamed vegetables and rice or pasta.
Can I Use Artificial Crab?
Look, artificial crab has a place in this world, but in a crab cake is not one of them. Lump crab is easy to find in the canned meats department in every grocery store, or of course, in the seafood department of most markets. The price is worth it to have a truly delicious crab cake to serve your family.
If you like these, you'll also like this crab soup or crab balls. For other seafood options, check out the recipe for maple ginger salmon or this honey lemon salmon. Both are delicious, healthy, and fairly simple to prepare for your family.
How do You Know When Crab Cakes are Done?
If using canned lump crab meat, it is already cooked through. However, with adding eggs and other items to the recipe, you will want to make sure it reaches 165°F internally for safety. Typically the cooking time shown in the recipe is fine for this and to provide the right browning and crisp. When in doubt though, use a meat thermometer to verify before serving.
What are the myWW Points for Crab Cakes?
The points calculated below are for each crab cake. This recipe makes 6 crab cakes, and if eating as an appetizer, 1 would be a typical serving. If using for a full meal, you may eat 2 at a time. Regardless of which way you serve them, the points I used are for each individual crab cake.
- myWW Blue: 1
- myWW Green: 2
- myWW Purple: 1
- Points Plus: 3
What Should I Serve to Dip Crab Cakes In?
If you aren't looking at the points or calories in this recipe, then you may want to serve up a nice bowl of melted garlic butter for dipping. Other times you may want to serve with simply a slice of lemon to squeeze over the top. In my house, however, we go old school with some tartar sauce or a simple aioli whipped up last minute. Kids like tartar sauce and the adults prefer the aioli.
- Lump crab
- Whole wheat crackers
- Quick oats
- Onion powder
- Dried parsley
- Dry mustard
- Old Bay seasoning
- Black pepper
- Nonfat plain yogurt
- Worcestershire sauce
- Non-Stick cooking spray
How to Make Baked Crab Cakes
Preheat the oven to 375°F degrees and line a baking dish with aluminum foil or a silicone baking mat.
In a medium bowl, crush the crackers until a fine dust.
To the crackers, add onion powder, parsley, mustard powder, salt, black pepper, oats, and Old Bay seasoning.
In a separate small bowl, whisk together the yogurt, mayonnaise, egg, and Worcestershire sauce.
To the wet ingredients, fold in the crab being careful not to break it up too much.
Add in the cracker mixture and stir until just combined.
With clean hands, form 6 patties and place them in a single layer on the prepared baking sheet.
Spray the tops of the crab cakes with a spritz of non-stick cooking spray.
Bake for 10 minutes then turn the oven to broil and cook an additional 3-5 minutes until golden brown.
Serve alone with dipping sauce or as an entree with your favorite sides.
Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 105mgSodium: 617mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 16g