Baked Flaxseed Crab Cakes

From the kitchen of Carly

Lump crab holds its shape beautifully here, bound with herb-spiked mayo and nutty flaxseeds, then crusted with oats and hemp seeds before baking. Skip the deep fryer. You get all the crispy, golden exterior with none of the guilt.

Baked Flaxseed Crab Cakes

Flaxseed and hemp seeds replace breadcrumbs here, giving the cakes a nutty backbone and a satisfying crunch when broiled. The trick is handling the lump crab gently so it stays in sweet, tender chunks rather than shredding into paste. Quick oats in the coating crisp up beautifully without the heavy gluten, and mayo keeps everything cohesive without eggs.

Prep
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Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1Olive oil cooking spray
  • 1 lblump crabmeat
  • 4scallions, chopped
  • 2 tbspfresh herbs such as dill, chives, or tarragon
  • 1/2 cupolive oil–based mayonnaise
  • 1/4 cupground flaxseeds
  • 1/4 cupquick-cooking rolled oats
  • 2 tbsphemp seeds
  • 1/2 tspseafood seasoning such as reduced-sodium Old Bay
  • 1/2 lbromaine lettuce
  • 1 tbspolive oil
  • 1 tbspred wine vinegar

Instructions

  1. Set a rack in the center of the oven and coat a baking sheet with olive oil cooking spray.

  2. Sort through the crabmeat by hand, pulling out any stray shell fragments, then set it aside.

  3. Combine the scallions, fresh herbs, mayonnaise, and flaxseeds in a large bowl, stirring until well mixed. Add the crabmeat and fold it in gently so the chunks stay intact.

  4. Scatter the oats, hemp seeds, and seafood seasoning onto a plate and work them together with your fingers until evenly combined.

  5. Shape the crabmeat mixture into four patties, each about 4 inches wide, and press both sides into the oat-seed mixture. Lay them on the prepared baking sheet, mist the tops with olive oil cooking spray, and slide them under the broiler for 3 to 5 minutes, until the tops are golden.

  6. Toss the romaine in a large bowl with the olive oil and red wine vinegar. Divide the salad among four plates, set two crab cakes on top of each, and serve right away.

Tips from the kitchen

  • Pick through the crabmeat slowly, breaking apart clumps just enough to check for shell fragments, but don't be aggressive; you want some texture left. Lump crab bruises easily.
  • Mix the oat-seed coating on a shallow plate and have it ready before you form the patties, so they don't sit around and get soggy on the outside.
  • Broil high and close. Three to five minutes is tight, so watch carefully. You want the tops golden and the cakes heated through, not burnt at the edges.
  • Cold crab cakes are delicious, so make them ahead and eat them straight from the fridge for a quick lunch.

Variations

  • Skip the salad and serve the cakes on toasted brioche with a squeeze of lemon and hot sauce for a sandwich version.
  • Swap the fresh herbs for Old Bay-heavy seasoning and serve with sriracha mayo instead of plain salad for a spicier take.
  • Use the crab mixture to fill avocado halves, top with the oat-seed crust, and broil until golden for a grain-free, creamy alternative.
  • Form the mixture into smaller bite-sized cakes and broil for two to three minutes as an easy appetizer.

Make ahead and storage

Refrigerate leftovers in an airtight container for up to three days. They do not freeze well because the crab texture suffers, but they're excellent cold or gently warmed in a low oven.