Quick Baked Crab Cakes

Quick Baked Crab Cakes: This recipe for crispy, baked crab cakes couldn't be any easier to prepare. With just six ingredients and very little hands-on time, they're a great choice for a quick weeknight meal.

Once you try out this easy recipe you may find yourself making crab cakes much more frequently. Because they're baked instead of fried and have just 6 ingredients, they're practically no work to make, yet they still turn out golden, crispy and full of flavor.

Quick Baked Crab Cakes

  • Ingredients:
  • 1 container (8-ounce) pasteurized crabmeat
  • 1 cup panko crumbs
  • 2 tablespoons mayonnaise
  • 2 tablespoons freshly squeezed lemon juice
  • 4 scallions, finely chopped (about 1/4 cup)
  • Salt and freshly ground black pepper
  • 1 large egg, lightly beaten

Preheat the oven to 400°F and coat a shallow baking pan with nonstick spray.

Drain the crab in a colander and using your fingers, pick through it to remove any bits of shell that might remain after processing.

Transfer the crab to a mixing bowl, then add the panko crumbs, mayonnaise, lemon juice and scallions and combine. Season to taste with salt and pepper, then add the egg and combine thoroughly.

Gently but firmly, pack some of the mixture into a 1/3 cup measure that has been coated with nonstick spray.

Turn the measuring cup upside down and tap it gently until the formed crab cake comes out. Using your hands, gently firm the mixture into a patty and place it on the prepared baking sheet.

Repeat the process with the rest of the crab mixture - you should end up with 6 crab cakes.

Bake the crab cakes for 10 minutes, then remove them from the oven and gentyl turn them over . Continue baking for an additional 10 minutes or until golden and crisp on the outside.

Serve immediately with cocktail and/or tartar sauce and lemon wedges.

Makes 6 crab cakes (3 to 4 servings)

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