Baked Crab Cakes

Baked crab cakes served with a yogurt sauce for a lighter and easier crab cake recipe.  A New Year's celebration classic!
Servings 8
Author 2teaspoons


Baked Crab Cakes

  • 12 oz crab meat
  • 2 cups about 4 servings, crushed crackers, such as Ritz
  • ¼ cup mayonnaise
  • ¼ cup of greek yogurt or another ¼ cup of mayonnaise
  • ½ cup finely chopped green onions
  • 1 tablespoon of mustard
  • 1 tablespoon of worcestershire sauce
  • 2 teaspoons of old bay spice
  • 1 teaspoon of salt
  • 1 egg
  • lemon wedges for serving

Yogurt Sauce

  • ½ cup greek yogurt
  • ½ cup mayo
  • ½ teaspoons old bay spice
  • 1/2 cup diced green onion
  • juice of ½ lemon
  • dash of soy sauce or salt


  1. Preheat oven to 375 degrees F.
  2. Stir together all ingredients for the yogurt sauce. Set aside.
  3. Place crackers in sandwich bag and crush with hands or rolling pin.
  4. Make the crab cakes by whisking together mayonnaise, greek yogurt, mustard, worcestershire sauce, old bay spice, and salt. Whisk in the egg. Gently break up crab meat. Gently stir crab meat into the mixture. Gently stir in crushed crackers.
  5. Spray a baking sheet with cooking spray. Form 8 crab cakes, arrange on baking sheet, and spray with cooking spray. Bake for 10 minutes, flip, then bake until golden brown, about an additional 5-10 minutes. Serve with yogurt sauce, lemons, and diced green onions.