Crab Cakes Chiarello

Crab Cakes Chiarello


"These chunky crab cakes with fresh herbs, mustard, lemon and mayo are coated with seasoned panko bread crumbs, and baked until golden brown."
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1 h 5 m servings 269 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 715 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Heat oven to 425 degrees F. In medium bowl, mix 1 1/2 cups bread crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce and egg yolks. Using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible.
  2. Shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter.
  3. In medium bowl, mix remaining ingredients. Dip crab cakes into crumb mixture, coating both sides. Place in 2 ungreased 15x10-inch pans with sides.
  4. Bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. Serve warm.


  • Recipe by Michael Chiarello for Progresso(R) Foods



Looking over the recipe I knew this had everything a good crab cake recipe should - fresh chives and parsley, egg, mustard, mayonnaise, big chunks of lump crabmeat and, certainly, a minimum of f...

My husband loves seafood, and especially crab cakes. He said these were the best he's ever had and I must agree. They are very meaty and light because of the panko and the fact that they are bak...

Crispy and delicious

way too yummy! i used immitation crab meat instead of canned and it came out great! I served with a cilantro lime sauce & chipotle sauce. I will make this again :)

I've tried several crab cake recipes and this is our favorite by far. I like the fact that they are baked because it fits into the diet a bit easier. I also use light mayo and they turned out ...

Fantastic crab cakes! Off the Chart! We absolutely loved these. Easy to make and very healthful. Thanks for sharing!

Fabulous! These were the best crab cakes I have ever made. I didn't change any ingredients, but I did pan fry them in a small amount of butter and canola oil. I served them with a creamy dijo...

This was delicious! I've made it twice now and the whole family loves it. The panko bread crumbs really make them perfect. Just a couple of notes - I sauteed them, not baked ... I just can't ...

My family has our own version of "Throwdown" and crabcakes were the challenge. I followed the recipe almost exactly ( I added a little sriracha ) and while I totally enjoyed it, the general con...