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Baked Crab Cakes

Indulge in the rich, savory flavors of these Baked Crab Cakes, a lighter take on the classic seafood favorite. Made with lump crab meat, fresh herbs, and a crispy panko topping, these crab cakes are baked to golden perfection instead of fried, making them a healthier option without sacrificing flavor.
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Equipment

  • - Baking sheet
  • Parchment paper
  • - Mixing bowl
  • Measuring cups and spoons
  • Knife and cutting board

Ingredients
  

  • For the Crab Cakes
  • 1 lb lump crab meat drained and picked over for shells
  • ½ cup panko breadcrumbs plus extra for topping
  • ¼ cup mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • For the Dipping Sauce
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • ½ teaspoon Old Bay seasoning
  • For Garnish
  • Lemon wedges
  • Fresh parsley chopped

Instructions
 

  • Step 1: Prepare the Crab Mixture
  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a mixing bowl, combine the crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, Old Bay seasoning, Worcestershire sauce, lemon juice, salt, and pepper. Gently mix until just combined.
  • Step 2: Shape the Crab Cakes
  • Divide the mixture into 8 equal portions and shape each into a patty. Place the patties on the prepared baking sheet. Sprinkle the tops with additional panko breadcrumbs.
  • Step 3: Bake
  • Bake for 15-20 minutes, or until the crab cakes are golden brown and heated through.
  • Step 4: Make the Dipping Sauce
  • In a small bowl, mix the mayonnaise, Dijon mustard, lemon juice, and Old Bay seasoning.
  • Step 5: Garnish & Serve
  • Garnish the crab cakes with fresh parsley and serve hot with lemon wedges and the dipping sauce on the side.