Baked Crab Cakes

1 comment

By Esther Boateng

No fillers. No fake flavors. No fuss. What else can you ask for when you make homemade crab cakes? Perhaps a creamy tartare dipping sauce or a simple yogurt-based dressing? If not, no worries, these crab cakes taste great on their own, or serve them with steamed vegetables for a satisfying supper.

Whether you buy your crab meat canned, fresh, or catch it yourself, check for stray pieces of the shell before you mash it in a bowl with seasoning, shape them into patties, then bake in the oven. Dip them in sourdough breadcrumbs or gluten-free flour, or skip this step altogether; either way, they hold together relatively well when baked.


1 comment

  • Carolyn Carlon

    Where do I get crab from reputable source? Very cautious where to resource seafood these days!

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