Baked Crab Cakes

By Sally on August 16, 2011

appetizers & snacks, fish & shellfish,

5 Comments

Crab Cakes

A plate of crab cakes with a big green salad and a glass of chilled rose wine make for a wonderful impromptu summer dinner.  To reduce fat, I bake my crab cakes instead of pan-frying them. Form crab cakes a few hours ahead and refrigerate. Bake and enjoy when you are ready. Make them larger sized for dinner or in a mini size for cocktail hour and easy entertaining. They are always a hit at my house and for catered parties.

As I cook most every night we rarely eat out. When we do, one of our favorite places is Gulfstream in Newport Beach. They make fantastic crab cakes. While restaurants often use sweet pacific Dungeness crab, at $33-$43 a pound (when you can find it), it’s a little pricey for an every day dinner.

Pasteurized Crab – Affordable Option

For homemade crab cakes, I use jumbo lump pasteurized crab available in tubs and cans. It’s usually around $15-$16 a pound – a lot more affordable than Dungeness. For far less you can enjoy crab cakes at home whenever the mood strikes.

A pound of crab will make about 8-9, 2 ½ ounce crab cakes that will serve 2-4 people. It will also make about 18 mini-sized cocktail crab cakes for easy entertaining. Many recipes use Saltine crackers and I do too, but specifically the non-fat crackers. They do not contain any partially hydrogenated oils, a healthier choice.

Mayo & Spice

For mayonnaise, I use Reduced Fat Vegenaise from Follow Your Heart products. I love the light, clean taste and the fact that it’s made with flaxseed and olive oils. Another healthier option.

In the spice category, Old Bay seasoning is traditional and Phillips Seafood Seasoning is good but not easy to find. I now make my own spice blend with smoked paprika, cumin, celery seed and other spices. The best thing about making your own spice blend is that you can adjust it to your taste preference. See links below for an Old Bay recipe as a starter to making your own.

Trick for Perfectly Shaped Cakes

To get perfectly formed and portioned crab cakes I use a metal ring mold. For dinner size use a 2 ¼” (5.7cm) across the bottom edge. For cocktail size, use a smaller one, about 1″ – 1 1/4”” in diameter. My cutter set has 16 concentric circles. You can get similar sets on Amazon or in kitchen and restaurant supply stores.

Pack the crab in the ring lightly but firmly. Put fingers in the center of the crab and gently lift off the ring. Place the crab cakes on a rimmed baking sheet lined with parchment or wax paper.  Cover with plastic film and refrigerate until ready to bake. They can be made several hours ahead.

Bake the Crab Cakes and Make A Sauce

To bake, coat the crab cakes with toasted breadcrumbs gently pressing the crumbs on. Place on a rimmed baking sheet topped with a wire rack and bake. The wire rack provides air circulation around the crab cakes so they get crisp. Bake until golden brown and hot.

Serve with your favorite sauce; tartar sauce, cocktail sauce or make your own. I mix Vegenaise, finely chopped shallot, lemon zest and juice, capers, fresh chopped dill and parsley.

With a crisp exterior from toasted breadcrumbs and a tender interior, these crab cakes are hard to beat.

Other links you might find helpful

Follow Your Heart products, makers of Vegenaise

Recipe to make your own for Old Bay seasoning

Homemade Tartar Sauce, from Simply Recipes

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5 Comments

Leave a Comment
myFudo | August 17, 2011 at 10:54 am

The crab cakes look great. Never tried this before. I can imagine the good taste it would leave in my mouth.. great pic

Madonna | August 18, 2011 at 3:01 am

Thank you so much for this recipe. I live in Irvine and I should not have to worry about where to get good seafood, but for some reason I am not finding what I know is available. Thank you also for the details regarding baking them on a wire rack. I am really interested in the pans & bakeware used; it makes so much difference. Most of the time chefs/cooks leave out this important piece of info/photos. I guess they just assume we know. I finally quit burning my cookies when Ina said to use the proper baking sheet. Who knew?

I love your site and think it is one of the best out there – easy to navigate/visual/my type of food. Thanks.

    Sally | August 18, 2011 at 6:28 pm

    Thanks Madonna for your comment! As you live in OC too, I buy most of my seafood at Bristol Farms in Newport Beach. Sometimes at Santa Monica Seafood in Costa Mesa. Both are the best options in OC in my opinion. On the cans and tubs of crab, you’ll find it in different places and at different price points but I do like the jumbo lump. If you make them let me know how they come out.

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Julia | February 23, 2012 at 5:00 am

I found these searching for ‘baked crab cakes.’ As Im reading, I realize we’re practically neighbors. We love Gulfstream too! Their wild rice salad, oh my word, it’s fabulous! And then I continue reading and realize you avoid partially hydrogenated oils too! I know I’ve come across your blog before, and I’ll for sure be back!

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