Baked Crab Cakes
These baked crab cakes deliver rich, savory flavor with a light bite. Tender crab meat is mixed with breadcrumbs, Dijon mustard, mayonnaise, parsley, and lemon juice for a balance of creaminess and zest. Baking keeps them golden and firm without the heaviness of frying, leaving the centers moist. Served with a tangy honey-mustard sauce, they’re just as good as an appetizer as they are the star of a weeknight dinner or party spread.
Nutritional facts
Protein
17g
Carbs
25g
Calories
330kcal
Fat
18g
Ingredients
Sunflower Oil, Crab, Honey, Dijon Mustard, Egg, Sweet Paprika, Kosher Salt, Mayonnaise, Lemon Juice, Basil, Panko Breadcrumbs, Italian Parsley
Contains eggs, shellfish, wheat, soybeans.
Reviews
3.9
Based on 11 reviews
Vendetta · 10/29/25
More Roberto Vergara's delicious meals
About Roberto Vergara
Chef Roberto Vergara was born in the picturesque tourist destination of Acapulco, Mexico. He grew up in an environment of luxury hotels, villas, resorts, and international cuisine, with a strong cosmopolitan influence expressed in aromas, colors, textures, and flavors. In his teens, Vergara moved to the Windy City to continue his gastronomic studies at Kendall College. Over time, he was able to open Tutti Frutti, where he created flavors beloved by the residents of Belmont Cragin. Currently, Vergara is an independent chef with the creative freedom to design new experiences in culinary art. The dishes on his menu are inspired by his desire to create exciting new flavors and experiences for you.
You can find Roberto Vergara's meals in...
Similar meals you may like