Go Back
–+ servings
three crab cakes on a white plate topped with lemon slices.
Print Recipe
5 from 3 votes

Small Batch Crab Cakes

These small batch crab cakes are made with lump crabmeat, a blend of flavorful seasonings, and baked until golden and crisp. They’re easy to make, packed with fresh ingredients, and perfect for a light and delicious meal.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: American
Diet: Low Lactose
Keyword: baked crab cakes, crab cakes, crab meat
Servings: 3 crab cakes
Author: Joanie Zisk

Equipment

Ingredients

  • 1 large egg
  • 1 ½ tablespoon mayonnaise
  • ½ tablespoon dijon mustard
  • 1 teaspoon hot sauce
  • ½ teaspoon Worcestershire sauce
  • ⅛ teaspoon paprika
  • ⅛ teaspoon salt
  • 1 tablespoon finely chopped red bell pepper
  • 1 medium green onion -finely chopped
  • 1 tablespoon finely chopped parsley
  • 8 ounces lump crab meat (½ pound) , picked over for shells and drained
  • ¼ cup panko breadcrumbs
  • oil spray or olive oil for greasing the baking sheet
  • lemon wedge
US - Metric

Instructions

  • Preheat the Oven: Place the oven rack in the lower third of the oven and preheat to 425°F (220°C).
  • Make the Sauce Base: In a medium bowl, whisk the egg until beaten. Add mayonnaise, mustard, hot sauce, Worcestershire sauce, paprika, and salt, then whisk until combined.
  • Add Vegetables: Stir in the chopped red bell pepper, green onion, and parsley.
  • Mix in Crab and Breadcrumbs: Gently fold in the crab meat and breadcrumbs until just combined. Cover and refrigerate for 10 minutes.
  • Prepare the Baking Sheet: Lightly grease a rimmed baking sheet with oil spray or olive oil.
  • Form the Crab Cakes: Shape the mixture into three equal patties and place them on the prepared baking sheet.
  • Chill Again: Refrigerate the formed patties for another 10 minutes.
  • Bake: Bake for 10 minutes, or until the bottoms are lightly browned and lift easily with a spatula. Flip and bake for another 8 to 10 minutes until golden brown on both sides.
  • Serve: Transfer to a plate and squeeze fresh lemon juice over the crab cakes before serving.

Notes

  • Read Before You Start: Review the full recipe and ingredient notes to ensure success.
  • Choose Quality Crab: Lump crabmeat provides the best texture and flavor.
  • Preheat the Oven: Proper preheating ensures even baking.
  • Shape Evenly: Use an ice cream scoop or measuring cup for uniform crab cakes.
  • Mix Gently: Fold ingredients carefully to keep the crabmeat light and delicate—overmixing can make the cakes dense.

Nutrition

Serving: 1crab cake | Calories: 160kcal | Carbohydrates: 5g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 509mg | Potassium: 223mg | Fiber: 1g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 9mg | Calcium: 62mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code