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Baked Crab Cakes

  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 12 servings
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2 slices whole grain bread

1/4 cup skim milk

1 tablespoon light mayonnaise

1 teaspoon Dijon mustard

1 teaspoon Cajun seasoning

1 egg, beaten

Zest and juice of 1 lemon, plus lemon wedges for serving 

1 pound jumbo lump crab meat, picked free of shells

1 tablespoon chopped fresh chives


  1. Preheat the oven to 375 degrees F.
  2. Place the bread in a small bowl and pour over the milk. Combine the mayonnaise, mustard, Cajun seasoning, egg and lemon zest and juice in a large bowl and whisk together. Add the milk-soaked bread and whisk together again. Fold in the crab and chives. 
  3. Form the crab mixture into 12 equal cakes and place on a baking sheet. Bake for 8 to 10 minutes. Serve with lemon wedges.