Baked Crab Cakes
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Cook time: 
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Serves: 10 crab cakes
Simply A (RD) Fact: Crab cakes are usually heavily breaded and fried, adding calories and fat. By reducing the amount of breading and baking these crab cakes, you still get the crispy goodness on the outside with less calories and fat!
  • 2 eggs
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice – approximately the juice of ½ a medium lemon
  • ½ teaspoon Sriracha
  • ½ teaspoon Creole or Old Bay seasoning
  • ¼ teaspoon table salt
  • ¼ teaspoon ground black pepper
  • ½ cup finely diced red bell pepper
  • ½ medium-sized red onion, finely diced
  • ¼ cup seasoned bread crumbs
  • 1 pound lump crab meat, drained and thoroughly picked through to check for shells
  • Mix of ¼ cup seasoned bread crumbs and ¼ cup Panko bread crumbs
  • Cooking spray
  1. Preheat your oven to 400°. Line a rimmed baking sheet with parchment and lightly spray parchment with cooking spray.
  2. In a large bowl, combine eggs, mustard, Worcestershire sauce, lemon juice, sriracha, seasoning, salt, pepper, red bell pepper, red onion, and bread crumbs – stir thoroughly to combine. Gently fold in crab meat until well mixed.
  3. Using a ¼ cup measure (or cookie scoop), portion out the crab mixture into your hands. Form the mixture into a patty and dredge in the mixture of bread crumbs and Panko. Shake off the excess and place the crab cake on the baking sheet.
  4. Bake the crab cakes for 10 minutes per side until they become golden brown. Flip them over and bake for another 10 minutes.
  5. Serve immediately as a sandwich or alone with your favorite sides!
  6. Enjoy!
Recipe by Simply A (RD) Foodie at