Oven Baked Crab Cakes Recipes

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OVEN BAKED CRAB CAKES

Make and share this Oven Baked Crab Cakes recipe from Food.com.

Provided by Aroostook

Categories     Crab

Time 35m

Yield 10 serving(s)

Number Of Ingredients 8



Oven Baked Crab Cakes image

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.

Nutrition Facts : Calories 90.6, Fat 3.2, SaturatedFat 1.7, Cholesterol 49.5, Sodium 222.4, Carbohydrate 6.6, Fiber 0.2, Sugar 0.8, Protein 8.7

2 1/2 cups finely crushed corn flakes
1/4 cup mayonnaise
1 tablespoon spicy Dijon mustard
1 teaspoon Old Bay Seasoning
1/8 teaspoon cayenne pepper
1 egg yolk
1 lb fresh crabmeat
2 tablespoons soft butter

BAKED CRAB CAKES

These are fall apart tender! So baking them not just keeps them lower in fat but less chance of falling apart. Use lump crab meat and be sure not to mix it for you want chunks of the sweet tender crab meat.

Provided by Rita1652

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14



Baked Crab Cakes image

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.

1 egg
3 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1 tablespoon parsley, minced
1 scallion, finely sliced
1/2 cup breadcrumbs
1/4 cup cheese, grated
1 teaspoon Old Bay Seasoning
1 lb lump crabmeat
1 tablespoon olive oil
lemon slice
tartar sauce

THE BEST CRAB CAKES

When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h10m

Yield 8 crab cakes

Number Of Ingredients 15



The Best Crab Cakes image

Steps:

  • Preheat the oven to 400 degrees F.
  • For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
  • Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
  • Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
  • Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
  • Serve the crab cakes with the tartar sauce and lemon wedges.

2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage
1 1/2 cups panko
1/2 cup mayonnaise
1/4 cup chopped chives
1 tablespoon Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
Juice and zest of 1 lemon, plus more lemon wedges for serving
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup mayonnaise
1/2 cup chopped dill pickles (about 2 whole pickles)
1 tablespoon capers, chopped
1 tablespoon minced chives
Juice and zest of 1 lemon

CRAB CAKES

Provided by Ellie Krieger

Categories     appetizer

Time 40m

Yield 4 servings (8 crab cakes, serving size is 2 crab cakes)

Number Of Ingredients 19



Crab Cakes image

Steps:

  • Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
  • In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, crab boil seasoning, and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs, salt and pepper. Put the remaining bread crumbs in a shallow dish.
  • Divide the crab mixture into 8 mounds. Shape each mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
  • Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
  • Serve crab cakes with tartar sauce alongside.
  • Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator until some of the liquid from the yogurt is released, about 30 minutes. Scoop thickened yogurt into a small bowl, add the rest of the ingredients and stir to combine.

Nonstick cooking spray
1 egg, lightly beaten
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
Dash hot sauce
1/2 cup finely chopped red bell pepper
1 scallion, including green top, finely chopped
1 pound lump crab, meat picked over
3/4 cup dry bread crumbs
1/4 teaspoon salt
Pinch black pepper
Smarter Tartar Sauce, recipe follows
6 tablespoons nonfat plain yogurt
2 tablespoons mayonnaise
1 scallion, finely chopped
1/4 cup finely chopped sour pickles
1 tablespoon chopped capers

BAKED CRAB CAKES

These jumbo lump crab cakes taste just like the Chesapeake Bay style you would order from a restaurant. This recipe makes 4 jumbo crab cakes or 6 medium-sized crab cakes.

Provided by PATLUVSCOOKING

Categories     Crab Cakes

Time 30m

Yield 4

Number Of Ingredients 7



Baked Crab Cakes image

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.

Nutrition Facts : Calories 192.3 calories, Carbohydrate 3.4 g, Cholesterol 134.5 mg, Fat 6.9 g, Fiber 0.3 g, Protein 27.6 g, SaturatedFat 1.2 g, Sodium 693.3 mg, Sugar 0.3 g

1 pound cooked jumbo lump crabmeat, drained and picked over for shells
4 teaspoons mayonnaise
4 teaspoons dry bread crumbs
1 ½ teaspoons dry mustard
1 ½ teaspoons seafood seasoning (such as Old Bay®)
salt and ground black pepper to taste
1 large egg, beaten

BAKED CRAB CAKES

Reel in a breezy taste of the seashore with these easy and delicious crab cakes from Nashville, Tennessee's Amelia Sunderland. TIP: For a heftier "burger," make two larger patties and serve on buns.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 12



Baked Crab Cakes image

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.

Nutrition Facts : Calories 228 calories, Fat 12g fat (5g saturated fat), Cholesterol 198mg cholesterol, Sodium 619mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup soft bread crumbs
1/4 cup shredded carrot
1 large egg, lightly beaten
1 tablespoon butter, melted
1 teaspoon minced fresh parsley
1 teaspoon mayonnaise
3/4 teaspoon Worcestershire sauce
1/4 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Tartar sauce, optional

BAKED MARYLAND LUMP CRAB CAKES

Having lived by the Chesapeake Bay on Kent Island, MD nearly my whole life, I was challenged to develop this authentic Maryland style crab cake about a year ago. Many people claim to have the true Maryland crab cake, but this one uses all lump meat with almost no filler added and tastes incredible! Let me know what you think!

Provided by T. Kent

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 40m

Yield 12

Number Of Ingredients 11



Baked Maryland Lump Crab Cakes image

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.

Nutrition Facts : Calories 91.7 calories, Carbohydrate 2.5 g, Cholesterol 34.4 mg, Fat 4.1 g, Fiber 0.2 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 343.7 mg, Sugar 0.3 g

¼ cup bread crumbs
1 teaspoon baking powder
1 teaspoon dried parsley
1 teaspoon mustard powder
⅛ teaspoon black pepper
2 teaspoons seafood seasoning, such as Old Bay™
1 tablespoon mayonnaise
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
¾ cup cholesterol-free egg product
1 pound lump crab meat

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