Best Baked Crab Cakes Recipes

BAKED MARYLAND LUMP CRAB CAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
• Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
• Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

BAKED CRAB CAKES

Steps:

• In a large bowl, combine the first 11 ingredients. Shape into four patties; cover and refrigerate for at least 30 minutes. , Place crab cakes on a baking sheet coated with cooking spray. Bake at 350° for 25 minutes or until golden brown. Serve with tartar sauce if desired.

BAKED CRAB CAKES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Gently fold crabmeat, mayonnaise, bread crumbs, mustard, and seafood seasoning together in a large bowl, being careful not to overshred crabmeat. Season with salt and pepper. Gently fold in egg. Form mixture into 4 large patties and place on a baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.

BAKED CRAB CAKES

Steps:

• Preheat oven to 375.
• Mix all cake ingredients together but crab meat and oil.
• Gently toss in crab meat and form 8 patties.
• Place on sprayed sheet pan then sprinkle each lightly with olive oil.
• Bake for 15 minutes.
• Serve on a bed of lettuce with choice Recipe #87124 Recipe #179420 Recipe #120370.

BAKED CRAB CAKES WITH REMOULADE

Steps:

• In food processor, place all Remoulade ingredients. Process until mixture is smooth; cover and refrigerate until ready to serve.
• Heat oven to 425°F. Spray large cookie sheet with cooking spray or line with cooking parchment paper. In large bowl, beat egg, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1/4 cup reduced-fat mayonnaise, the soy sauce, Sriracha sauce and Cajun seasoning with whisk. Stir in bell pepper and green onions. Fold in crabmeat, one-fourth of the bread crumbs, the salt and pepper. Place remaining bread crumbs in shallow dish.
• Divide crab mixture into fourths. Shape each section into 4 patties (making 16 total), coating both sides with bread crumbs in shallow dish. Place on cookie sheet.
• Bake 10 to 12 minutes or until cakes are slightly brown on bottoms. Turn; bake 10 to 12 minutes longer or until golden brown. Serve immediately with sauce.

OVEN BAKED CRAB CAKES

Steps:

• Spread crushed cornflakes in a shallow baking pan.
• Whisk mayonnaise, mustard, seasoning, cayenne and egg yolk.
• Add crab meat.
• S& p to taste.
• Divide crab cake mixture into 10 equal piles and form slightly flattened cakes.
• Turn cakes over in crushed corn flakes until covered.
• Cover pan w/ plastic, transfer cakes to pan and cover with more plastic wrap.
• Chill 2-4 hours.
• Preheat oven to 400 degrees F.
• Transfer crab cakes to a large greased baking sheet.
• Put about 1/2 teaspoon butter on each crab cake.
• Bake around 15 minutes.
• Cakes should be golden brown.

BAKED CRAB CAKES WITH ROASTED RED PEPPER REMOULADE

Steps:

• Preheat oven to 360 degrees F (182 degrees C). Butter a baking sheet.
• Gently mix cracker crumbs, 1/2 cup mayonnaise, egg, butter, parsley, seafood seasoning, mustard powder, black pepper, and Worcestershire sauce together in a bowl; fold in crabmeat. Form crabmeat mixture into patties, about 2 tablespoons per patty. Arrange patties on the prepared baking sheet.
• Bake in the preheated oven until crab cakes are golden brown, about 30 minutes.
• Blend 1/2 cup mayonnaise, roasted red peppers, and cayenne pepper together in a food processor or blender until smooth and creamy. Serve alongside crab cakes.

BAKED CRAB CAKES WITH AVOCADO MOUSSE

Steps:

• Preheat oven to 375 degrees F.
• Pick through crabmeat to make sure it has no shells. Stir in mayonnaise and mustard. Add 1/4 cup of the bread crumbs, red and green jalapenos, thyme, chives, salt, and pepper and mix in thoroughly. Add the lemon juice and orange juice and stir to combine.
• Line a (1/2-cup) measuring cup with plastic wrap and pack cup with crab mixture. Pull plastic wrap so that molded crab mixture can be easily removed and place on a cookie sheet lined with waxed paper. Repeat until all of the mixture has been molded into cakes. Sprinkle 1/4 cup of bread crumbs on a plate and mix with olive oil. Sprinkle a little of this mixture on top of each crab cake. Bake for 10 to 12 minutes, or until golden brown. Serve over the salad and top with a dollop of avocado mousse.
• Place julienned carrots in a bowl of cold water (which will cause them to curl). Meanwhile, toss greens with sesame oil, lemon juice, and salt and pepper. Fill the bottom of a cocktail glass with a handful of the salad and top it with a few of the carrot strips. Place 1 crab cake on top of salad. Place citrus fruit wedges around crab cake, if desired. Repeat for remaining servings.
• Scrape the flesh of the avocado into a medium mixing bowl, discarding the skin and pit. Mash with a fork until moderately lumpy. Add cream, orange juice, and lemon juice and stir gently to combine. Season with salt and pepper, to taste, and stir until well mixed. Place a dollop of the mouse on top of each crab cake.

BAKED DEVILED CRAB CAKES

Steps:

• Preheat the oven to 400°F.
• Coat a large baking sheet with nonstick cooking spray.
• Heat the oil in a large skillet over high heat.
• Add the green pepper, onion, and celery, and sauté until tender.
• In a medium bowl, combine with the remaining ingredients; mix well, then form into 16 patties and place on the baking sheet.
• Bake for 18 to 20 minutes, or until golden.
• Serve warm.

BAKED CRAB CAKES WITH LEMON MUSTARD SAUCE

Steps:

• Preheat the oven to 400.
• In a large bowl, mix together mayonnaise, Dijon mustard, lemon zest, Old Bay, parsley, scallions, and egg. Add crab meat, season with salt and pepper, and stir well.
• Form crab cakes into a ball using about 1/4 cup of crab mixture for each cake.
• Dip the cakes into the breadcrumbs, flatten to about 1 inch high, and place on a lightly oiled sheet pan.
• Bake for 10 minutes.
• While the crab cakes are baking, prepare the Lemon Mustard Sauce by combining all the ingredients in a small bowl. You can also mix this up ahead and chill before serving.
• Serve the crab cakes with Lemon Mustard Sauce.

OVEN BAKED CRAB CAKES

Steps:

• Spread crushed cornflakes in a shallow baking pan.
• Whisk mayonnaise, mustard, seasoning, cayenne and egg yolk.
• Add crab meat.
• Salt & pepper to taste.
• Divide crab cake mixture into 10 equal piles and form slightly flattened cakes.
• Turn cakes over in crushed corn flakes until covered.
• Cover pan w/ plastic, transfer cakes to pan and cover with more plastic wrap.
• Chill 2-4 hours.
• Preheat oven to 400 degrees F.
• Transfer crab cakes to a large greased baking sheet.
• Put about 1/2 teaspoon butter on each crab cake.
• Bake around 15 minutes. Cakes should be golden brown.

BAKED TUNA 'CRAB' CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and spray with cooking spray.
• In a large bowl, thoroughly mix the tuna, bread crumbs, zucchini, green pepper, onion, green onions, garlic, jalapeno pepper, cottage cheese, sour cream, 2 eggs, lime juice, dried basil, pepper, and salt.
• Beat 2 eggs in a shallow bowl, and place the cornmeal on a plate.
• Scoop up about 1/4 cup of the tuna mixture, and gently form it into a compact patty. Dip both sides of each cake into beaten egg and then press into cornmeal, and place the cakes onto the prepared baking sheet. Spray the tops of the cakes with cooking oil spray.
• Bake in the preheated oven until the tops of the cakes are beginning to brown, about 20 minutes. Flip each cake, spray with cooking spray, and bake until the cakes are cooked through and lightly browned, about 20 more minutes.

BAKED FLAXSEED CRAB CAKES

Steps:

• Position a rack in the center of the oven. Coat a baking sheet with olive oil cooking spray.
• Pick through the crabmeat to make sure there aren't any shells. Set aside.
• Put the scallions, fresh herbs, mayonnaise, and flaxseeds in a large bowl and stir well to combine. Add the crabmeat and give it a gentle toss.
• Place the oats, hemp seeds, and seafood seasoning on a plate. Toss with your fingers to mix.
• Form the crabmeat mixture into four 4-inch-wide patties and press into the oat-seed mixture. Transfer to the prepared baking sheet. Mist the tops with olive oil cooking spray and transfer to the oven. Broil for 3-5 minutes until the tops are golden.
• Place the romaine in a large bowl along with the olive oil and the vinegar and toss well. Divide the romaine salad among four plates. Top each plate with two crab cakes and serve immediately.

BAKED LUMP CRAB CAKES WITH RED PEPPER CHIPOTLE LIME SAUCE

Steps:

• Red Pepper Chipotle Lime Sauce: In a small blender (or magic bullet) puree mayonnaise, lime juice, roasted pepper and chipotle pepper. Crab Cakes: In a large bowl, combine crushed crackers, eggs, scallions, pepper, mayo, cilantro, lime juice, salt and pepper. Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks. Gently shape into patties using a 1/2 cup measuring cup. Chill in the refrigerator at least 1/2 hour before baking. Preheat oven to 400°. Grease a baking sheet with cooking spray. Bake about 8-10 minutes on each side, until nicely browned. Drizzle red pepper chipotle lime sauce over crab cakes and serve.

BAKED CRAB CAKES

Steps:

• Heat oil in a medium skillet over medium high heat. Add onions, bell pepper, celery, seafood seasoning, salt and pepper. Cook stirring occasionally until vegetables are tender, about 5 minutes. Add parsley and green onions, cook until wilted, about 1 minute. Remove from heat, cool slightly.
• Place crabmeat in medium bowl and add cooked vegetables. Add the mayonnaise and breadcrumbs. Stir gently.
• Shape into cakes, should make about 12. You can make them smaller for appetizers. At this point I refrigerate them for a little while to firm up, or you can freeze them and thaw and bake them later.
• Bake on a cookie sheet in a preheated 350 degree oven for about 10 minutes, until they are golden.
• Serve with lemon slices or your favorite seafood sauce.