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Baked Crab Cakes

We're celebrating Mardi Gras and the beginning of Lent with some favorite family recipes from Southeast Texas, all with a serious Cajun/Creole flavor. Starting with crab cakes!

These crab cakes can be fried or baked, but we prefer baking to keep the fat and calorie count lower. They're best hot out of the oven with a squeeze of lemon, but also feel free to serve with your favorite remoulade, Creole mustard or seafood sauce.

Baked Crab Cakes

16 oz of crab meat

3/4 cup of bread crumbs (can substitute gluten free)

1 beaten egg

2 teaspoons of mayonnaise

1 teaspoon of yellow or dijon mustard

1 teaspoon of Worcestershire sauce

1 teaspoon of dry mustard

1 teaspoon of seafood seasoning (we prefer Old Bay)

1 teaspoon of lemon juice

Splash of Louisiana hot sauce (optional)

Combine all ingredients except the crab meat and bread crumbs. Mix the crab into the mixture thoroughly and then fold the bread crumbs in.

Form the dough into 2.5 to 3" patties and place onto a baking sheet sprayed with cooking oil. Makes 15 patties.

Bake at 350 for 25-30 minutes, or until the patties turn golden brown, but before they start to burn on the bottom.

The galvanized metal rooster pictured here is sold in our store at:

Please see our nutritional disclosure:

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