Baked Crab Cakes
These baked crab cakes are brimming with chunks of crabmeat and just enough fillers to hold them together. Not firmly packing the crabmeat helps them stay tender and flaky. They're perfect for a light, summery lunch.
Ingredients
- 1 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh dill
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 2 teaspoons grainy Dijon mustard
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon 30%-less-sodium Old Bay seasoning
- ¼ teaspoon ground pepper
- 1 pound fresh lump crabmeat drained and picked over
- ¼ cup whole-wheat panko breadcrumbs
- Lemon wedges for serving
Instructions
- Line a rimmed baking sheet with foil and coat lightly with cooking spray.
- Whisk egg, mayonnaise, dill, parsley, mustard, lemon juice, Worcestershire, Old Bay and pepper together in a medium bowl. With a flexible spatula, gently fold in crabmeat and panko, taking care not to break up the chunks of crab.
- Divide the mixture into 6 portions (scant 1/2 cup each). Using your hands, gently shape into loose spheres; transfer to the prepared baking sheet. Gently press down to about 1-inch thickness. (Do not press or compact them too firmly.) Cover and refrigerate for 1 hour.
- Preheat oven to 425°F. Bake the crab cakes until lightly browned, about 15 minutes. Transfer to a serving platter and serve with lemon wedges.