Baked crab cakes which are finished by lightly pan frying them are crunchy on the outside and moist on the inside.
Canned crab meat, hash browns, garlic, onion, horseradish, dill, salt and pepper, this recipe is packed with flavour!
Easy baked crab cakes tasty amazing and are a popular choice, loved by all!
What kindof meat is best for crab cakes?
We want to keep our patties easy to make. To achieve this we use canned crab meat.
Blue swimmer crab meat is a popular choice and can be easily sourced. You can also use flaked crab meat, or meat from the body of the crab (don’t worry too much about the specific type).
We season the meat with a combination of herbs and spices to ensure that the flavour can be tasted in every bite!
How do you keep crab cakes together?
Ensuring our crab cakes stick together is essential in making this easy recipe. Egg is the easiest way to bind our ingredients together and make them stay together whilst they are being cooked.
The ingredients we need for this recipe are shown in the photo below:
As you can see we have:
- crab meat
- hash browns
- dried onion
- garlic powder
The hash browns will save time in peeling and boiling potatoes and help the egg bind the crab meat and other ingredients together when forming patties.
What can I make with crab cakes?
Here are the top side dishes to serve with crab cakes:
- Steamed Broccolini (this recipe is quick and easy!)
- Roasted Brussel Sprout Salad
- Oven Roasted Brussel Sprouts
- Garlic Mushrooms
- Broccoli Rice Salad (a low carb salad that pairs well)
- Potato Salad (no mayo!)
- Crispy Smashed Potatoes
- Skin on Roast Potatoes (everyone loves potato side dishes)
- Horseradish Mashed Potatoes
The other thing I like to do when serving these patties, is place them on a platter with sliced cucumber, cherry tomatoes, fresh dill and a few bowls for your crab cakes sauce. Sweet chilli is the bomb diggity combination and a mustard yoghurt like in our Zucchini Mini Muffins works for the non chilli fans.
How to make crab cakes with canned crab:
- add your defrosted hash browns to a mixing bowl (shown in photo 1)
- mash them with a wooden spoon (shown in photo 2)
- add your crab meat to your bowl (shown in photo 3)
- add salt, pepper, dried onion, garlic and horseradish cream (shown in photos 4-8)
- mix together to season the ingredients (shown in photo 9)
- add eggs (shown in photo 10)
- transfer sliced shallots and combine (shown in photo 12)
These steps are really easy to follow 1 after the other. I find the patties need to be cooked using 2 methods so that they are 1) fully cooked through 2) crunchy on the outside and soft in the middle.
The best way to do that is oven bake them followed by lightly pan frying them.
Here are these steps:
- add dill to the rest of ingredients in mixing bowl (shown in photo 15)
- use an ice cream scoop (or hands) to form crab cakes and place on baking tray (shown in photo 16)
- add eggs to a bowl and lightly whisk them (shown in photos 16 and 17)
- place crab cakes in egg to coat (shown in photo 18)
- add breadcrumbs to a mixing bowl (shown in photo 19)
- coat patties in breadcrumbs (shown in photo 20)
- oven bake each side for 10 mins (shown in photos 21-23)
- shallow fry each side of crab cakes (shown in photo 24)
Everyone loves to dip their patties in sauce, so have a couple of options for people to do that.
Baked crab cakes
Of the steps listed above, there are 4 to focus on which are the most important. These steps are shown in the photo below:
- the hash browns need to be defrosted otherwise they won’t mash easily (shown in photo 1)
- refrigerate your crab cakes (15 – 30 mins) before dredging them for less fragility (shown in photo 2)
- this step will be messy! Rinse hands in between (shown in photo 3)
- shallow fry 2 mins, flip then do other side this is just to get the crispy coating (shown in photo 4)
Canned crab meat recipes can be easy!
Baking the crab cakes on a lined tray ensures the ingredients bind together well, so they are hard and easy to flip and then shallow fry. If we tried to fry them without baking, they would fall apart, these are all about technique!
Serve the patties with a simple salad or plate them with dipping sauces for easy to eat appetizers!
Easy Crab Cakes quick info:
About the recipe:
- we use canned crab meat for this recipe
- drain but don’t rinse the crab meat
- sweet chilli sauce and mustard yoghurt for crab cakes sauces
- this recipe is for baked crab cakes which are then lightly fried
FAQs about healthy crab cakes
- don’t worry too much about the type of crab meat
- this recipes makes 12 crab cakes
- horseradish cream, garlic powder, dried onion and dill are our essential flavours
- the crab cakes are best made and eaten at the time of cooking
- turn this appetizer into a platter for festive finger food!
- This is an EASY recipe
Crab Cake Pro tips:
To get the knack of making these, it is handy to have these pointers in mind as you work:
- as we are using frozen hash browns for this recipe, it is better to not refreeze them
- you can cook your crab cakes and reheat them up to 2 days later
- be very gentle working with the cakes to ensure they don’t fall apart
- add extra egg if your mix is not sticking together (or a little flour)
Here are some fun recipes that are delicious appetizers:
- Grazing Platter (perfect for a crowd)
- Melon and Prosciutto Skewers (no bake appetizer)
- Baked Brie with Garlic (this is INSANELY delicious!!)
- Coconut Prawns (shrimp for my American friends)
- Mini Quiches 12 ways (both vego and non vego options)
- Honey Soy Chicken Wings (family favourite recipe)
- Chili Lime Chicken Wings (oven baked recipe)
- Baked Chicken Meatballs (with homemade satay sauce)
- Baked Stuffed Mushrooms
- Spinach Cob Loaf (dip in a bread bowl)
Crab Cakes Sauces
These crab cakes are all about the sauce!!
I have 2 serving suggestions that work well:
If you want to serve these on a platter, throw some sliced cucumber, cherry tomatoes, dill and shallots on the plate. A pair of serving tongs, your dipping sauces and watch them fly off the plate!
Easy Crab Cakes
- Baking tray
- Medium mixing bowl
- Wooden spoon
- Fry pan
- Slotted spoon
Easy Crab Cakes
- 340 grams crab meat Note 1
- 5 hash browns Note 2
- 1 tbsp dried onion Note 3, 4
- 1/2 tbsp garlic powder Note 5
- 1 tbsp horseradish cream Note 6
- 2 eggs free range, Note 7
- 1/3 cup shallots Note 8
- 1/4 cup dill fresh
- salt and pepper to season
- 2 cups breadcrumbs
- 2 eggs for dredging
- 1/4 cup olive oil for pan frying
- 1/3 cup greek yoghurt light
- 1 tbsp dijon mustard
Easy Crab Cakes
- Take your hash browns out of the freezer and let them defrost.
- In a medium sized mixing bowl add defrosted hash browns and use a wooden spoon to mash into small pieces
- Add your crab meat to the mashed hash browns. Season with dried onion, garlic powder, horseradish, salt and pepper, stir to combine.
- Add eggs and shallots then stir to mix together.
- Add dill and stir to combine.
- Use an icr-cream scoop to form patties, place on a lined baking tray then refrigerate to help them bind (15 - 30 mins)
- Crack and whisk eggs in a small bowl. Dunk each patty into the egg mix and coat in breadcrumbs.
- Oven bake for 10 mins on one side, flip them one by one, then bake for another 10 mins.
- Add a little olive oil to a frying pan and shallow fry the crab cakes for 2 - 3 mins or until golden brown, flip then do the other side.
- Let sit on paper towel for 2 mins to absorb any excess oil before serving.
- Plate with chopped cucumber, cherry tomatoes, dill and sliced shallots,
- Serve with sweet chilli sauce and mustard yoghurt.
- Combine greek yoghurt and mustard in a small bowl and stir to combine
- Top with a little cracked pepper
- Note 1 we used canned crab meat for this recipe. As we are using lots of seasoning and spices to flavour our cakes, it doesn't matter if we don't have top of the range crab meat (which can be hard to find anyways). Grab the one you can find at your local store and use the other ingredients to make it sing!
- Note 2 Take your hash browns out of the freezer and let them defrost to begin. We need them to be soft so that when we transfer them to our mixing bowl it is easy to use a utensil to crush them.
- Note 3 Dried onion saves time and tears, you will find it with the herbs and spices at the store.
- Note 4 I am using Australian tablespoons. The full tablespoon measure is 20ml and the 1/2 tablespoon measure is 10ml.
- Note 5 Garlic powder works in this recipe as we already have different textures with the horseradish cream, crab meat and mashed hash browns.
- Note 6 horseradish cream is a condiment found in the same section of the shops as mustard and spreads. It has a tang to it! It is not 'hot' but very unique in taste and texture.
- Note 7 We use either 2 small or 1 large egg for making the patties and then 2 whisked eggs to dredge the patties in before dipping them in the breadcrumbs. If your batter is not forming patties that stick together well, you can either add 1 more small egg or a small amount (1/4 cup) flour.
- Note 8 these are also known as green onions in the USA.
Please note this recipe was published on 9th November 2019 and updated on 18th November 2019
Whether it is an Italian appetizer like our caprese bites, a winning combination like our melon and prosciutto skewers or the delicious delight that is baked brie with garlic, the holidays are all about party food!
I want you to have bomb diggity recipes and ideas that will rock the socks off your table! Give me a shout if you have any questions and I would love to get your feedback on the recipe in the comments below!
P.S. If you are feeding a crowd this festive season, here is a grazing platter recipe (with free shopping list), to make your life that bit easier!
If bites and nibbles are your thing, here are some recipes to experiment with: