Ingredients for Baked Crab Cakes
- 1 pound cooked king crab meat
- 1/2 cup finely diced celery
- 2 tablespoons minced fresh chives
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 cup panko breadcrumbs, divided
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How to Make Baked Crab Cakes
- Gently pick through 1 pound of cooked king crab meat, removing any shell fragments.
- Place crab meat on several layers of paper towels and gently press to remove excess moisture.
- In a large bowl, combine 1/2 cup finely diced celery, 2 tablespoons minced chives, 1/4 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, and 1 teaspoon Old Bay seasoning.
- Mix well with a fork until thoroughly combined.
- Add the crab meat and 1/4 cup panko bread crumbs.
- Stir gently until just combined. Avoid overmixing.
- Cover and refrigerate for at least 30 minutes, or up to 2 hours for best results.
- Place the remaining 1/4 cup panko bread crumbs in a shallow dish.
- Shape the crab mixture into 6 cakes, about 1/2 inch thick and slightly flattened.
- Dredge each crab cake in the panko bread crumbs, ensuring both sides are evenly coated. Place on a baking sheet or baking stone.
- Gently reshape the cakes to maintain their 1/2-inch thickness and slightly flattened form.
- Bake in a preheated 475°F (240°C) oven for 15-18 minutes, or until golden brown and cooked through.
- Carefully transfer the crab cakes to a serving platter using a spatula.
- Serve immediately with your favorite dipping sauce (optional – they're delicious on their own!).
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
13g
Fat
8g
Carbs
9g
