Crab /Tuna Cakes

Oven-Baked Seafood Cakes for an Easy Weeknight Dinner

These seafood cakes skip the deep fryer entirely and bake in a moderate oven instead. The result is a lighter, less greasy version of the classic that still browns golden on the outside and stays tender inside. Either lump crab meat or canned water-packed tuna works, depending on what’s in the pantry.

Whole-grain cracker crumbs replace the usual breadcrumb binder. They add a nutty, slightly toasty flavor that plays well with the herbs, and they soak up moisture without weighing the cakes down. Crush them fine for even distribution.

The seasoning is what makes these distinct: minced red bell pepper for sweetness, parsley and basil for green brightness, plus marjoram, Worcestershire, and a pinch of red pepper flakes for warm depth. An egg white binds it all without adding fat.

Pro Tips

• Mix gently with your fingers, not a spoon. Heavy stirring breaks up the lumps of crab and turns the cakes mushy.
• Chill the formed cakes in the fridge for 15 minutes before baking. Cold cakes hold their shape and brown better.
• Spray the tops lightly with cooking spray before baking. The thin film of oil helps the surface crisp into a golden crust.
• Serve with tartar sauce or a squeeze of lemon for the bright finish that fish cakes need.

Variations

• Swap crab or tuna for cooked flaked salmon or shredded leftover white fish.
• Add 1 teaspoon of Old Bay seasoning for a Maryland-style crab cake lean.
• Skip the mayo and add 1 tablespoon of Greek yogurt for a tangier, lighter binder.