Baked Crab Cakes

Gail Charbonneau


Great to have these appetizer size cakes on hand, they thaw quickly and bake in a few minutes for that unexpected company or your own snack.

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6 for main course
20 Min
15 Min


2 Tbsp
olive oil, extra virgin
1 c
yellow onions, finely chopped
1/2 c
green pepper, finely chopped
1/2 c
celery, finely chopped
1/2 tsp
seafood seasoning, i use essence or old bay
1 tsp
1/2 tsp
freshly groudn pepper
2 Tbsp
parsley, ffinely chopped
2 Tbsp
green onion, finely chopped
1 lb
lump crab meat, picked clean
4 Tbsp
1/2 c
seasoned bread crumbs
lemon slices or your favoriteseafood sauce

How to Make Baked Crab Cakes


  • 1Heat oil in a medium skillet over medium high heat. Add onions, bell pepper, celery, seafood seasoning, salt and pepper. Cook stirring occasionally until vegetables are tender, about 5 minutes. Add parsley and green onions, cook until wilted, about 1 minute. Remove from heat, cool slightly.
  • 2Place crabmeat in medium bowl and add cooked vegetables. Add the mayonnaise and breadcrumbs. Stir gently.
  • 3Shape into cakes, should make about 12. You can make them smaller for appetizers. At this point I refrigerate them for a little while to firm up, or you can freeze them and thaw and bake them later.
  • 4Bake on a cookie sheet in a preheated 350 degree oven for about 10 minutes, until they are golden.
  • 5Serve with lemon slices or your favorite seafood sauce.

Printable Recipe Card

About Baked Crab Cakes

Course/Dish: Seafood Appetizers
Main Ingredient: Fish
Regional Style: American