Crab cakes are something a just recently started making and I love them. These baked crab cakes are delicious, especially with the creamy dill sauce. I used imitation crab meat because that is what I had.

Have you ever looked up what imitation crab meat actually is? (Obviously, I knew it wasn’t real crab, but I guess it is always good to know exactly what you are eating). Imitation crab is essentially pulverized white fish mixed with starch, sugar, egg whites and crab flavoring.

Clearly, real crab meat is healthier for you, so if you can get some high quality crab meat, use that instead of imitation crab. (If only I lived on the East coast and could get fresh crab. That would be amazing). Either way, these baked crab cakes are awesome. My husband and my kids loved them and they are so easy to make.

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I have tried to make crab cakes by frying them in a pan on the stove, but they just don’t stay together very well, plus frying them in oil isn’t the healthiest. Baking them in the oven makes it a bit healthier and much less of a mess. These silicone muffin pans worked great. I might just have to switch to using silicone bake ware all the time. These crab cakes did not stick at all, and were baked to perfection.

Baked Crab Cakes

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Author: Lisa
Total Time: 40 minutes
Yield: 12 crab cakes 1x

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Description

These baked crab cakes are delicious, especially with the dill sauce. Baking them in muffin tins works so well because they don’t fall apart like they would if you fried them.

Ingredients

Scale

Crab Cakes

2 teaspoons Dijon mustard
1/3 cup mayonnaise (you can substitute plain Greek yogurt)
1 large egg
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon all purpose Greek seasoning
2 teaspoons dried parsley (crushed in hand)
1/2 teaspoon paprika
1 cup panko crumbs (divided)
1 teaspoon Worcestershire sauce
1/2 lemon, juiced and zested
1 pound crab meat (you can use real lump crab meat or imitation crab meat)

Dill Sauce

1/4 cup mayonnaise
1/4 cup sour cream (you can substitute plain Greek yogurt)
1/2 lemon, juiced and zested
1/4 teaspoon black pepper
1/2 teaspoon dill weed

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Instructions

Preheat the oven to 375 degrees Fahrenheit.
If you are using a silicone muffin pan, there is no need to grease it. If you are using a metal muffin pan, make sure you spray each muffin cup generously.
In a medium bowl, mix together mustard, mayonnaise, egg, sea salt, pepper, Greek seasoning, parsley, paprika, 2/3 cup panko crumbs, Worcestershire sauce, lemon juice and lemon zest.
Add crab meat.
Stir until well combined.
Distribute crab mixture evening into 12 muffin cups. Sprinkle remaining 1/3 cup of panko crumbs evening on top of all 12 muffin cups.
Place pan in the freezer for 30 minutes. I feel like this helps the crab cakes stick together better.
While crab cakes are in the freezer, make the creamy dill sauce by mixing together mayo, sour cream, lemon juice, lemon zest, sea salt, pepper and dill weed.
Bake for 30 minutes.
When crab cakes are done, serve with a side of the creamy dill sauce.

Notes

To Freeze: Make the crab cakes, but don’t bake them. Place them in the freezer in the muffin pan. If you are okay with leaving your muffin pan in the freezer, cover with plastic wrap and then foil. If you would rather not leave your muffin pan in the freezer, place the pan in the freezer and then once the crab cakes are frozen, remove them from the pan and place them in a freezer bag or air tight freezer container. I would not recommend making the creamy dill sauce ahead of time and freezing it. It will change textures and won’t be creamy anymore.

When ready to prepare: Thaw in the refrigerator for 24 hours. If you froze them in the pan, then simply remove the pan from the freezer and place it is your refrigerator. If you froze the crab cakes and then placed them in a freezer bag, remove desired amount of crab cakes and place them in a muffin pan. Place the pan in refrigerator to thaw for 24 hours. Bake as directed.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Seafood, Main Dish, Freezer Friendly

Baked Crab Cakes