Baked Crab Cake Recipe with Avocado

Easy Baked Crab Cakes with Avocado

Easy Baked Crab Cakes are bursting with crab, light on breading and have no mayonnaise. Creamy avocado holds these beauties together!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 245kcal
Author Marjory Pilley


Crab Cakes

  • cup mashed avocado approx. 1 Hass avocado
  • 1 teaspoon spicy brown mustard
  • 1 teaspoon Old Bay seasoning
  • 1 cup roughly crushed saltines about 28-30 crackers, we used whole grain
  • ¼ cup diced onion
  • ¼ cup diced celery
  • 16 ounces lump crab meat

Avocado Cream

  • 1 Hass avocado
  • 5.3 ounce container non-fat Greek yogurt
  • 1 Tablespoon lemon
  • 1 garlic clove minced
  • Salt and pepper to taste


Crab Cakes

  • Preheat oven to 350 degrees F.
  • Combine first 4 ingredients in a large bowl.
  • Fold in saltines, onions and celery.
  • Fold crab meat into the cracker mixture just until combined allowing some larger pieces of crab to stay intact.
  • Scoop out Tablespoon (or 1/4 cup) portions of the mixture and tightly compress to form small, slightly rounded patties.
  • Place patties on a baking sheet lined with parchment paper.
  • Bake uncovered for approximately 30 minutes or until the crab cakes are firm and slightly browned, flipping once half way through the baking process.

Avocado Cream

  • Combine ingredients in a food processor and blend until smooth. Add salt and pepper to taste.


Mixture will yield approximately 12 patties for 1/4 cup portions or 36 patties for Tablespoon portions. Patties may be frozen before cooking. Defrost in refrigerator, compress if necessary and cook according to directions.


Calories: 245kcal | Carbohydrates: 16g | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 779mg | Potassium: 518mg | Fiber: 5g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 13.9mg | Calcium: 80mg | Iron: 1.5mg