Baked Italian Crab Cakes

Baked Italian Crab Cakes


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These delicious baked crab cakes use fresh herbs that make them even better than normal. They are coated with panko bread crumbs and baked until golden brown, which looks and tastes amazing, too!

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Time needed

35 min preparation + 15 min cooking

Serving Size / Yield

18 crab cakes


  • 2 1/2 C. panko bread crumbs, divided
  • 1 C. mayonnaise
  • 2 Tbs. fresh parsley, chopped
  • 1 Tbs. chives, finely chopped
  • 1 Tbs. lemon juice
  • 2 tsp. Dijon mustard
  • 1/8 tsp. pepper
  • 2 drops red pepper sauce
  • 2 egg yolks
  • 3 (6 oz.) cans lump crabmeat, well drained
  • 2 Tbs. butter, melted
  • 1 1/2 tsp. seafood seasoning

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Preheat the oven to 425 degrees. In a bowl, mix 1 1/2 C. bread crumbs, mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce, and egg yolks. Gently fold in the crabmeat, keeping the pieces as large as possible. Shape 1/4 C. pieces into 18 patties. in another bowl, mix the remaining ingredients and dip the crab cakes into the mixture, completely coating them. Place the patties in two ungreased pans and bake for 12 to 15 minutes on separate racks. Turn the patties once after 6 minutes.

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