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    You are in: Home / Recipes / Baked Crab Cakes Recipe
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    Baked Crab Cakes

    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    0 mins

    18 mins

    CandeB's Note:

    We had about a bunch of king crab left over and my hubby wanted me to make crab cakes with it. I'd never made them before so I did some research. This recipe is a combination of a few different ones - but came out GREAT! He was VERY happy and it is now going to be a repeat recipe! Hope you enjoy it too!

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Sort through crab and discard any bits of shell. Press out moisture with paper towels.
    2. 2
      In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and Old Bay; mix well with a fork.
    3. 3
      Add crab and 1/4 cup panko; stir gently just to mix.
    4. 4
      Put in fridge for 1/2 an hour or more if time permits.
    5. 5
      Put remaining panko in a shallow bowl.
    6. 6
      Shape crab mixture into about 6 cakes about a 1/2 inch thick.
    7. 7
      Place each cake in panko to coat on each side - place on baking stone or dish and reform into shape. Should be sort of flat across - about a 1/2 inch thick - and formed around the edges.
    8. 8
      Bake in a 475°F regular or convection oven until golden brown, 15 to 18 minutes.
    9. 9
      With a spatula, transfer crab cakes to a platter. Add any sauce you want - but they turned out great without any sauce.

    Browse Our Top Low Sat. Fat Recipes

    Ratings & Reviews:

    • on June 03, 2010



    Nutritional Facts for Baked Crab Cakes

    Serving Size: 1 (123 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 306.7
    Calories from Fat 78
    Total Fat 8.6 g
    Saturated Fat 1.6 g
    Cholesterol 104.2 mg
    Sodium 1335.5 mg
    Total Carbohydrate 28.3 g
    Dietary Fiber 1.7 g
    Sugars 3.3 g
    Protein 27.1 g

    The following items or measurements are not included:

    Old Bay Seasoning

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