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, Alcohol Free, No Sugar Added

Daily value:



  • Fat 77g 119%
  • Carbs 32g 11%
  • Saturated 5g 24%
  • Fiber 5g 19%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 21g
  • Polyunsaturated 4g
  • Protein 87g 173%
  • Cholesterol 463mg 154%
  • Sodium 2,979mg 124%
  • Calcium 537mg 54%
  • Magnesium 196mg 49%
  • Potassium 1,533mg 44%
  • Iron 4mg 24%
  • Zinc 18mg 119%
  • Phosphorus 1,121mg 160%
  • Vitamin A 129µg 14%
  • Vitamin C 107mg 179%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 1mg 31%
  • Niacin (B3) 13mg 67%
  • Vitamin B6 1mg 47%
  • Folic Acid (B9) 303µg 76%
  • Vitamin B12 15µg 252%
  • Vitamin E 14mg 68%
  • Vitamin K 150µg 187%
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