Healthy Recipes Healthy Ingredient Recipes Healthy Fish & Seafood Recipes Baked Crab Cakes These baked crab cakes are brimming with chunks of crabmeat and just enough fillers to hold them together. Not firmly packing the crabmeat helps them stay tender and flaky. They're perfect for a light, summery lunch. By Nicole Hopper Published on April 8, 2022 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Print Share Share Tweet Pin Email Photo: Photographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea Zimmer Active Time: 10 mins Total Time: 1 hrs 25 mins Servings: 6 Nutrition Profile: Dairy-Free Diabetes Appropriate High-Protein Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 1 large egg 2 tablespoons mayonnaise 1 tablespoon chopped fresh dill 1 tablespoon finely chopped fresh flat-leaf parsley 2 teaspoons grainy Dijon mustard 2 teaspoons lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon 30%-less-sodium Old Bay seasoning ¼ teaspoon ground pepper 1 pound fresh lump crabmeat, drained and picked over ¼ cup whole-wheat panko breadcrumbs Lemon wedges for serving Directions Line a rimmed baking sheet with foil and coat lightly with cooking spray. Whisk egg, mayonnaise, dill, parsley, mustard, lemon juice, Worcestershire, Old Bay and pepper together in a medium bowl. With a flexible spatula, gently fold in crabmeat and panko, taking care not to break up the chunks of crab. Divide the mixture into 6 portions (scant 1/2 cup each). Using your hands, gently shape into loose spheres; transfer to the prepared baking sheet. Gently press down to about 1-inch thickness. (Do not press or compact them too firmly.) Cover and refrigerate for 1 hour. Preheat oven to 425°F. Bake the crab cakes until lightly browned, about 15 minutes. Transfer to a serving platter and serve with lemon wedges. Print Nutrition Facts (per serving) 147 Calories 5g Fat 3g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 147 % Daily Value * Total Carbohydrate 3g 1% Protein 19g 38% Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 113mg 38% Vitamin A 109IU 2% Vitamin C 2mg 2% Vitamin D 7IU 2% Folate 6mcg 2% Vitamin K 18mcg 15% Sodium 442mg 19% Calcium 79mg 6% Iron 1mg 6% Magnesium 2mg 0% Potassium 27mg 1% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved