Mini Baked Crab Cakes

These crab cakes make a great party appetizer or on top of a field green salad with lite balsamic vinaigrette. 

Prep Time: 5 minutes

Nutrition Facts

Serving Size: 2 crab cakes

  • Calories 60
  • Carbohydrate 4 g
  • Protein 8 g
  • Fat 1.5 g
  • Saturated Fat 0.3 g
  • Dietary Fiber 1 g
  • Cholesterol 40 mg
  • Sodium 275 mg

This Recipe Serves 5


1 piece whole wheat bread (about 1 oz)
2 egg whites
1 Tbsp hot pepper sauce
2 scallions, minced
½ tsp salt (optional)
¼ tsp ground black pepper
2 6-ounce cans fancy white (or lump) crab meat, drained
Cooking Spray


  1. Preheat oven to 425 degrees. Coat a baking sheet with cooking spray.
  2. In a medium bowl, crumble the piece of whole wheat bread into small (pea sized) pieces. Add the egg whites, hot pepper sauce, scallions, salt and pepper and mix well until bread is softened, then fold in the crab meat.
  3. Portion 10 patties onto the baking sheet. Spray the patties liberally with cooking spray and bake on the top rack of the oven for 5 minutes. Flip the patties with the spatula and spray again with the cooking spray. Bake for an additional 5 minutes.
  4. Remove from the oven and let the crab cakes rest for 5 minutes before serving.
  5. Serve with optional dipping sauce (link to dipping sauce recipe at right)

Crab Cake Dipping Sauce

Serve your Mini Crab Cakes with the perfect dipping sauce. It takes less than a minute to make!

See Recipe

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