These baked crab cakes are brimming with chunks of crabmeat and just enough fillers to hold them together.
Not firmly packing the crabmeat helps them stay tender and flaky.
They’re perfect for a light, summery lunch.
Photo: Photographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea Zimmer
Divide the mixture into 6 portions (scant 1/2 cup each).
Using your hands, gently shape into loose spheres; transfer to the prepared baking sheet.
Gently press down to about 1-inch thickness.
(Do not press or compact them too firmly.)
Cover and refrigerate for 1 hour.
Preheat oven to 425F.
Bake the crab cakes until lightly browned, about 15 minutes.
Transfer to a serving platter and serve with lemon wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
