Baked Crab Cakes with Panko
Baked Crab Cakes with Panko are crispy on the outside, tender inside, and packed with real crab flavor, no frying required! Made with simple ingredients and a light, golden panko crust, these crab cakes are perfect for a quick dinner, appetizer, or meal prep. Ready in just 30 minutes!
Servings: 8
Calories: 139kcal
Equipment
- Mixing bowls
- Parchment paper
- Other basic kitchen utensils
Ingredients
- 2 (16 ounce) cans jumbo lump crabmeat drained and picked over for shells
- 1 large egg
- 1 cup panko breadcrumbs
- ½ cup mayonnaise
- juice of ½ lemon
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard or less, to taste
- 2 teaspoons Old Bay seasoning
- ¼ cup chopped fresh parsley
- 3 tablespoons red bell pepper finely chopped
- 3 tablespoons onion finely chopped
- butter for brushing
- 1 tablespoon avocado oil plus more for topping
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Heat 1 teaspoon of avocado oil in a small skillet over medium heat. Add 3 tablespoons each of finely chopped red bell pepper and onion. Sauté until softened and lightly browned, about 4–5 minutes. Set aside to cool slightly.
- In a large bowl, whisk together the egg, mayonnaise, lemon juice, Worcestershire sauce, Dijon mustard, and Old Bay seasoning.
- Add the sautéed vegetables, chopped parsley, and 1 cup of Panko breadcrumbs to the bowl. Mix until evenly combined.
- Gently fold in the jumbo lump crabmeat, taking care not to break up the pieces.
- Divide the mixture into 8 equal portions and shape into crab cakes. Place on the prepared baking sheet.
- Optional: For a crispier top, sprinkle with a little additional Panko before baking.Lightly spray or brush the tops with avocado oil.
- Bake for 12–15 minutes, or until heated through. For a more golden finish, brush lightly with melted butter and broil for 1–2 minutes, watching closely.
Video
Notes
Cooking Notes
Handle the crab gently and don’t overmix. Use just enough binder to hold them together, and bake until edges are golden without drying them out.
Tips for Best Results:
The crab cakes should be golden on top and firm to the touch. You’ll see the edges slightly crisp and the centers set.
Tips for Best Results:
- Sauté the bell pepper and onion until lightly browned before mixing for sweetness and depth.
- Fold in the crab last and mix gently to keep the cakes from getting dense.
- Chill the mixture briefly if it feels too soft.
- Brush with butter for added flavor.
The crab cakes should be golden on top and firm to the touch. You’ll see the edges slightly crisp and the centers set.
Nutrition
Serving: 1g | Calories: 139kcal | Carbohydrates: 7g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 26mg | Sodium: 202mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg
