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Baked Crabmeat

Posted on May 30, 2019 | No Comments on Baked Crabmeat

This is a different version of crab cake, since it is baked instead of fried.  The flavors come out, especially with a dollop of catsup or your favorite dipping sauce on top.

Yield: 6 servings


  • 1 tablespoon Olive oil
  • 1 tablespoon margarine
  • 1/4 cup Onions, finely chopped
  • 500 grams crabmeat, all cartilage removed
  • 2 tablespoon dijon mustard
  • 1 teaspoon worcestershire sauce
  • 4 pcs egg whites, stiffly beaten
  • 2 tablespoon parmesan cheese
  • 1/2 cup catsup


  1. Preheat oven to 350F.  Oil 9×9-inch baking dish.
  2. In a small pan over medium-high heat, melt margarine.
  3. Add onions and saute two to three minutes, or until soft.
  4. In a medium bowl, combine onion, crabmeat, mustard and worcestershire sauce.
  5. Gently fold in beaten egg whites.  Pour mixture into baking dish and sprinkle with cheese.
  6. Bake 25 minutes, or until puffed and lightly browned.  Remove from oven and cut into squares.  Serve immediately with catsup.

Nutrition Facts Per Serving:

  • Calories (kcal) 192
  • Carbohydrates (g) 8
  • Protein (g) 20
  • Fat (g) 12

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