Baked Maryland Crab Cakes are light and packed with jumbo lump crab, old bay and served with a yogurt tartar sauce. This recipe yields 8 mouth watering crab cakes and will serve 4 (2 each) for an entree or 8 as a light appetizer.
Course Mains & Entrees
Keyword appetizer, crab, healthy, seafood
Prep Time 15mins
Total Time 15mins
Servings 4to 8 depending
Author Laurie McNamara
FOR THE TARTAR SAUCE:
1/4cupplain nonfat greek yogurt
1tablespoonfinely minced shallot
juice from 1/2 a small lemon
2teaspoonsminced fresh parsley
kosher saltto taste
freshly ground black pepperto taste
FOR THE CRAB CAKES:
1poundjumbo lump crab meat
1tablespoonplain nonfat greek yogurt
1teaspoonold bay seasoning
juice from 1/2 a lemon
1generous teaspoon finely minced fresh parsley
lemon wedgesfor serving
homemade tartar saucefor serving
cocktail saucefro serving
butter lettuce leavesfor serving
TO MAKE THE TARTAR SAUCE:
In a medium mixing bowl, measure and add mayo, greek yogurt, relish, dijon, shallot, lemon juice, parsley and season with kosher salt and black pepper to taste. Cover tightly and refrigerate until ready to serve.
TO MAKE THE CRAB CAKES:
In a large mixing bowl, whisk the mayo, yogurt, egg, hot sauce, dijon, old bay, lemon zest and juice, salt, white pepper and parsley.
Add in the crab meat and crushed crackers. Use a rubber spatula to gently combine as to not break up the crab.
Preheat your oven to 450°
Use a 1/2-cup measuring cup to measure out each crab cake. Place onto a rimmed metal baking sheet lined with foil or parchment paper. Use your hands to shape (if necessary) but not flatten.
Brush with some of the melted butter and bake for 12 minutes. Rotate the pan halfway through baking.
Remove the pan and use oven mits to move the oven rack 3-inches away from the broiler. Preheat your broiler and brush the crab cakes with remaining butter. Broil for 1 to 2 minutes or until crisp and golden brown. Watch carefully to avoid burning.
Serve with tartar sauce, cocktail sauce and lemon wedges.