Crab Cakes with Lemon-Parsley Slaw

Get the crispy brown crust on these crab cakes with our easy oven procedure.

Yield: 6 servings (serving size: 2 crab cakes and 3/4 cup slaw)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 40%
  • Fat: 8.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 18.9g
  • Carbohydrate: 9.2g
  • Fiber: 1.9g
  • Cholesterol: 137mg
  • Iron: 1.5mg
  • Sodium: 1037mg
  • Calcium: 61mg


  • 1 1/2 pounds fresh crabmeat
  • 1/2 cup panko or other breadcrumbs, divided
  • 2 tablespoons reduced-fat mayonnaise
  • 1 large egg
  • 1 tablespoon minced chives
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • Vegetable cooking spray
  • Lemon wedges
  • Lemon-Parsley Slaw


  1. Preheat oven to 450°.
  2. Place a jelly-roll pan in oven 10 minutes to heat.
  3. Drain and flake crabmeat, removing any bits of shell.
  4. Combine 1/4 cup breadcrumbs, mayonnaise, and next 4 ingredients; gently add crabmeat to mixture using hands to toss. Shape into 12 small patties. Dredge patties in remaining 1/4 cup breadcrumbs.
  5. Coat crab cakes well with cooking spray. Remove hot pan from oven; coat pan with cooking spray. Place crab cakes on hot pan in a single layer. Bake at 450° for 10 minutes; turn cakes over and bake 10 more minutes or until lightly browned. Serve with lemon wedges and Lemon-Parsley Slaw.
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