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


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.

About this Recipe

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