Baked Crab Cakes

Baked Crab Cakes

One of the things I miss most about traveling during the summer, is rolling into little seaside cafes and ordering fresh crab cakes. Paired with a sweet and spicy pepper jelly or lemony tartar sauce, they are one of my most favorite appetizers. They are also one of the most expensive! I’ve paid skyhigh prices for tiny little cakes where although delicious, I felt like the dining experience was over before I could really enjoy them. Note to self: don’t inhale tasty food. Restaurants will also often add a lot of filler, so you don’t get much crab bang for your buck. Here’s an easy crab cake recipe you can make at home and for about the price of ONE restaurant appetizer – and you will have enough to feed 6 people!

You Will Need

  • 16 oz tub of crab meat (sorted and picked) – try to source from US, or as local as possible.
  • 1 cup of corn bread mix
  • 2 diced green onions
  • 1/2 finely diced red pepper
  • 1 tablespoon of Old Bay or any spicy Cajun Blend spice (I used a blend I bought in Louisiana)
  • 1/4 cup mayonaise (I used vegan mayo)
  • 2 eggs
  • salt (I didn’t add salt as my spice blend was mostly salt, but if your spice blend doesn’t have salt add 1-2tsp of salt)
  • olive oil or vegetable oil to grease the baking pan

How to Prepare

Turn oven to 375 degrees.

one bowl crab cake recipe

In a large mixing bowl add all of the ingredients and mix well. Crab chunks should be broken up and well-incorporated into the mix.

On a greased baking pan, take about 1-1/2 to 2 tablespoons of mixture and form a little ball. Flatten it slightly with your spoon. The cakes will be wet, so you have to be careful when placing on the sheet.

Bake for 18 minutes and then flip each one over carefully. Bake for another 7 minutes.

Cakes should look crisped on all of the edges.

Serve with a pepper jelly or mix a pepper sauce (like Tabasco) with sourcream and serve as a dipping sauce.