Oven Baked Crab Cake {No Filler}
These easy oven-baked crab cakes are made of lump crab meat, without any filler. They are broiled in the oven in under 10 minutes. Juicy and flavorful, this crab cake recipe has become our family favorite.
Servings: 6
Calories: 151kcal
Ingredients
- 1 lb jumbo lump crab meat drained
- 1/4 cup mayo
- 1 large egg
- 2 tsp Dijon mustard
- 2 - 3 tsp New Bae Seasoning or old bay
- 2 tbsp fresh parsley chopped
- 1 lemon divided
- 1 1/2 Tbsp coconut flour *
- Additional Salt to taste **
Instructions
- In a medium bowl, whisk together mayo, dijon mustard, egg, 1/2 lemon squeezed, and seasoning.
- Gently remove the crab meat from its container, drain it, then place the crab meat on a piece of paper towel to absorb additional moisture.
- Add crab meat, coconut flour, and chopped parsley into the sauce. Gently combine everything together using a spatula or spoon. You don't want to mix too hard to break the lump meat apart.
- Let the crab cake mixture sit in the fridge for at least half an hour to thicken the mixture, and meld the flavor.
- Form 4 – 6 crab cakes. Place under the broiler for 4-5 tminute.Then GENTLY flip each of them, broil for aother 4- 5 minutes.
- Serve with the other half of the lemon sliced, more chopped parsley, and of course a generous smudge of your tartar sauce, chipotle mayo, or any of your favorite sauce.
Notes
* If using panko breadcrumbs, sub for 3-4 heaping tablespoons of it.
** If using old bay seasoning, it is already salty enough. So please add additional salt to your taste.
Nutrition
Serving: 1g | Calories: 151kcal | Carbohydrates: 2g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 108mg | Sodium: 416mg | Sugar: 1g