Baked Crabcakes Recipe




  • 4 tablespoons mayonnaise
  • ½ red bell pepper, diced
  • 4 green onions, thinly sliced
  • 1 teaspoon dry mustard
  • About ½ cup panko breadcrumbs, plus extra for breading
  • 2 teaspoons lemon juice
  • Dash of hot sauce
  • 1 pound crab meat, picked over for shells
  • Salt and pepper, to taste
  • Olive oil

Baking crab cakes cuts down on calories and better preserves the tenderness of the delicate, flaky  meat found in this crustacean. 


Preheat oven to 425 degrees.

Place mayonnaise, bell pepper, green onions, mustard, ½ cup breadcrumbs, lemon juice, and hot sauce in a large mixing bowl. Stir together to combine.

Gently fold in crab meat and toss together. Add more bread crumbs if mixture does not hold together when squeezed. Season with salt and pepper.

Divide crab mixture into 8 round cakes. Place extra panko in a shallow dish. Dredge each crab cake in panko and place on a parchment-lined sheet pan. Drizzle the tops lightly with olive oil and then bake until golden brown on bottom. Flip cakes over and continue baking until golden brown all over, about 15-20 minutes on each side. 


Calories per serving:

148 calories

Dietary restrictions:

Low Carb Sugar Conscious, Kidney Friendly, Dairy Free, Gluten Free, Wheat Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Pork Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 10g 15%
  • Carbs 4g 1%
  • Saturated 1g 3%
  • Fiber 1g 2%
  • Trans 0g
  • Sugars 1g
  • Monounsaturated 3g
  • Polyunsaturated 1g
  • Protein 11g 22%
  • Cholesterol 58mg 19%
  • Sodium 372mg 16%
  • Calcium 67mg 7%
  • Magnesium 24mg 6%
  • Potassium 192mg 5%
  • Iron 1mg 3%
  • Zinc 2mg 15%
  • Phosphorus 140mg 20%
  • Vitamin A 16µg 2%
  • Vitamin C 13mg 22%
  • Thiamin (B1) 0mg 2%
  • Riboflavin (B2) 0mg 4%
  • Niacin (B3) 2mg 8%
  • Vitamin B6 0mg 6%
  • Folic Acid (B9) 38µg 9%
  • Vitamin B12 2µg 31%
  • Vitamin E 2mg 9%
  • Vitamin K 19µg 23%
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