Crispy Baked Maryland Crab Cakes

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

Cuisine American

Keyword appetizer, crab, healthy, seafood

Prep Time 15 mins

Total Time 15 mins

Servings to 8 depending

Calories 410

Author Laurie McNamara

Ingredients

FOR THE TARTAR SAUCE:

1/4 cup mayonnaise
1/4 cup plain nonfat greek yogurt
1 tablespoon sweet relish
1 teaspoon dijon
1 tablespoon finely minced shallot
juice from 1/2 a small lemon
2 teaspoons minced fresh parsley
kosher salt to taste
freshly ground black pepper to taste

FOR THE CRAB CAKES:

1 pound jumbo lump crab meat
1 tablespoon mayonnaise
1 tablespoon plain nonfat greek yogurt
1 large egg
1 teaspoon hot sauce
2 teaspoons dijon mustard
1 teaspoon old bay seasoning
1/2 cup crushed crackers
1/2 teaspoon lemon zest
juice from 1/2 a lemon
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 generous teaspoon finely minced fresh parsley
2 tablespoons melted butter
lemon wedges for serving
homemade tartar sauce for serving
cocktail sauce fro serving
butter lettuce leaves for serving

Instructions

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.

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