Baked Crab Cakes

Tasty, quick reduced calorie version of a classic favorite.




1 Egg ¼ Cup Mayonnaise 1 teaspoon. Worcestershire Sauce 1 teaspoon. Lemon Juice 1 slice of bread, finely diced ½ teaspoon. Dry Mustard ¼ Cup Fresh Parsley or 1 Tbsp. dry Salt and Pepper to taste 2 – 6 Ounce Cans Lump Crab Meat

Nutritional information

No nutrition information available


Mix egg and bread cubes, mashing bread to form a uniform batter. Add remaining ingredients, except crab meat, stirring until well-blended. Add crab meat and mix, trying to preserve chunks of crab. Form into 4 crab cakes, approximately 3 inches in diameter by one inch thick. Cover cooking sheet with foil, shiny side down and spray generously with Pam Cooking Spray. Place crab cakes on foil and spray tops and sides with Pam Cooking Spray. Sprinkle tops with Paprika. Place in oven preheated to 350 degrees and bake for 12 – 15 minutes until lightly browned.