Rona's Favorite Healthy (And Not So Healthy) Recipes

Baked Crab Cakes

Baked Crab Cakes
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I’ve had my share of crab cakes in my life. I really love them. They’re versatile. You can get them as an appetizer or main course. Some of the best I’ve had were in Maryland. These were succulent because they were mostly crab meat with very little filling and they had that legendary taste of Old Bay seasoning. Of course….they were fried. That’s the way crab cakes are cooked. They’re fried. I don’t eat a lot of fried foods. As good as they taste going down, they don’t look as good on my hips or on the scale.

But I love rich flavor of crab and I don’t want to give up eating them, so I made these baked cakes that taste almost exactly like the fried ones. What’s the difference? They’re not loaded with oil.
I made a bunch of them and had both garlic aioli and cocktail sauce on the side. A
After dinner, I wrapped the leftovers individually and froze them. They’re great for grabbing out of the freezer in the morning to have that night.

Serve them on buns, over greens or with a side of sautéed kale. Yummy!



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