Crab Cakes | Sally's Baking

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is lower in calories, while canned tuna is often more affordable.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

Whisk together 1 egg, a little mayonnaise, mustard, fresh chopped parsley, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt in a bowl.

Add fresh lump crab meat on top of the wet ingredients.

Add saltine cracker crumbs on top of the crab meat.

Gently fold everything together without breaking up the crab meat too much.

Cover the bowl tightly and refrigerate the mixture for at least 30 minutes or up to one day.

Grease a baking sheet generously with butter or line it with parchment paper.

Use a 1/2 cup measuring cup to portion out the crab cake mixture into six crab cakes, gently packing them down.

Place the crab cakes on the lined baking sheet without packing them too tightly to keep them lumpy.

Optionally, brush the tops of the crab cakes with melted butter before baking.

Bake the crab cakes at 450° F for about 12 to 14 minutes until lightly browned around the edges and on top.

Squeeze fresh lemon on top for serving and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens