Simple Baked Crab Cakes
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Appetizers Classic, savory crab cakes made with lump crab meat and simple seasonings. They’re formed, coated in cracker crumbs, and baked until perfectly golden brown.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | None | 6–8 Servings |
🔪 Key Equipment
- Baking sheet
- Parchment paper
- Medium bowl
- Shallow dish
Ingredients
For the Crab Cakes
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 lb. | Crab Meat | picked for shells |
| 2 | Eggs | lightly beaten |
| 2 tbsp | Mayonnaise | None |
| 1 tbsp | Horseradish Mustard | None |
| 1 tbsp | Parsley | chopped |
| 3/4 tsp | Salt | None |
| 3/8 tsp | Pepper | None |
For the Coating
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| Approx. 1 cup | Cracker Crumbs | None |
Instructions
Preparation and Assembly
- Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.
- In a medium bowl, gently combine the 1 lb. crab meat, 2 lightly beaten eggs, 2 tbsp mayonnaise, 1 tbsp horseradish mustard, 1 tbsp chopped parsley, 3/4 tsp salt, and 3/8 tsp pepper. Mix well, but be careful not to break up the lumps of crab meat too much.
- Shape the mixture into patties or cakes of your desired size (about 6-8 cakes).
- Place the 1 cup cracker crumbs on a plate or in a shallow dish.
- Carefully coat each crab cake on all sides with the cracker crumbs, pressing gently to adhere.
Baking
- Arrange the crab cakes on the prepared baking sheet.
- Bake for 15-20 minutes, or until the cakes are firm and golden brown on top.
💡 Make-Ahead & Storage: Unbaked crab cakes can be formed, covered, and refrigerated for up to 4 hours before coating and baking. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Original Recipe Scan
