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Baked Lump Crab Cakes

4.93 from 14 votes

These baked crab cakes are crispy outside, with juicy lump crab meat, simple seasonings, and fresh herbs inside. Perfect as an appetizer or light dinner served with a homemade spicy red pepper sauce.

Prep Time: 15

Cook Time: 20

refrigerate time: 30

Total Time: 1 5

Yield: 4 servings

Course: Appetizer

Cuisine: American

Ingredients

For the Crab Cakes:

9 ounces lump crab meat (picked free of shells)
1/2 cup about 13 reduced fat Ritz crackers, crushed
1 whole egg plus 1 egg white (beaten)
2 finely chopped scallions
2 tbsp finely chopped red bell pepper
1 tbsp light mayonnaise
2 tbsp fresh cilantro (or parsley)
1/2 lime (juiced)
kosher salt and black pepper (to taste)
cooking spray

For the Zesty Chipotle Lime Sauce:

1 tbsp roasted peppers (jarred)
1/4 cup light mayonnaise
1 teaspoon minced canned chipotle in adobo sauce (or more to taste)
1 teaspoon fresh lime juice

Instructions

Roasted Red Pepper Sauce:

In a small blender (or magic bullet) puree mayonnaise, lime juice, roasted pepper and chipotle pepper.

Crab Cakes:

In a large bowl, combine crushed crackers, eggs, scallions, pepper, mayo, cilantro, lime juice, salt and pepper.
Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks.
Gently shape into 4 patties using a 1/2 cup measuring cup. Chill in the refrigerator at least 1/2 hour before baking or freezer 10 minutes.
Preheat oven to 400F. Grease a baking sheet with oil spray.
Bake about 8 to 10 minutes on each side, until browned.
Drizzle red pepper chipotle lime sauce over crab cakes and serve.

Notes

Air Fryer Crab Cakes: To make these in the air fryer, cook at 370ºF until the edges are golden, about 10 minutes, turning halfway through.

Nutrition

Serving: 1cake with sauce, Calories: 174kcal, Carbohydrates: 12g, Protein: 13g, Fat: 9g, Saturated Fat: 2g, Fiber: 1.3g

- WW Points: 3

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