This baked crab cake recipe is a healthier alternative to frying crab cakes in oil. I don't know about you, but a couple of us around here are at the age where get heartburn easy, so it is nice to know that we can still have our crab cakes and eat them, too!
Baking crab cakes in the oven doesn't take away the flavor. It actually enhances the flavors together wonderfully and deliciously! And all in all this recipe is very easy to prepare. And, since you are frying them in hot splattering grease, it also makes for an easy clean up!
You can make the crab cakes big to have as a main meal or smaller in size for a delicious crab appetizer! It pares wonderfully with the avocado aioli sauce below...
Preheat oven to 350 degrees.
Spray muffin pan cups with the non-stick cooking spray. (OR, you can even put them into those paper cups like they use to make cup cakes! Either way, we have done both and we are absolutely thrilled either way!)
Sprinkle the 1/2 the bread crumbs evenly into the bottoms and sides of the muffin cups and set aside.
Combine the rest of the bread crumbs, the mayo, milk, egg white, mustard, and Worcestershire sauce in medium sized mixing bowl. Blend well.
Gently stir in the crab meat and peppers.
Divide the mixture into the muffin cups evenly.
Bake at 350 degrees for 20-25 minutes. Make the avocado aioli sauce for this baked crab cake recipe while waiting...
Blend avocado in food processor or blender. Add the rest of ingredients, blend well till smooth. Use spatula to tranfer to small serving dishes. Enjoy this special crab cake recipe!
Check out our Best Crab Cakes Recipes.
See more about crab, here, at Crab-O-Licious.com.
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