Baked Crabcakes Recipe


Nutrition

Cal/Serving: 147
Daily Value: 7%
Servings: 8

Low-Carb
Sugar-Conscious
Fat10g15%
Saturated1g3%
Trans0g0%
Carbs4g1%
Fiber1g2%
Sugars1g0%
Protein11g22%
Cholesterol58mg19%
Sodium285mg12%
Calcium67mg7%
Magnesium24mg6%
Potassium191mg5%
Iron1mg3%
Zinc2mg15%
Vitamin A312IU6%
Vitamin C13mg22%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg4%
Niacin (B3)2mg8%
Vitamin B60mg6%
Folic Acid (B9)38µg9%
Vitamin B122µg31%
Vitamin E2mg8%
Vitamin K19µg23%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Crabs
Creativeeye99/istock

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

3.666665
Ratings6

INGREDIENTS

  • 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

DIRECTIONS

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. 

Recipe Details

Adapted from "Seafood Favorites" by Charles Culinary Center Inc. (Gibbs Smith; 2011)

Servings: 8

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