Baked Tuna 'Crab' Cakes Recipe -
Baked Tuna 'Crab' Cakes Recipe
  • READY IN 1 hr

Baked Tuna 'Crab' Cakes

Recipe by  

"A delicious alternative to the original."

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Ingredients Edit and Save

Original recipe makes 18 tuna cakes Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and spray with cooking spray.
  2. In a large bowl, thoroughly mix the tuna, bread crumbs, zucchini, green pepper, onion, green onions, garlic, jalapeno pepper, cottage cheese, sour cream, 2 eggs, lime juice, dried basil, pepper, and salt.
  3. Beat 2 eggs in a shallow bowl, and place the cornmeal on a plate.
  4. Scoop up about 1/4 cup of the tuna mixture, and gently form it into a compact patty. Dip both sides of each cake into beaten egg and then press into cornmeal, and place the cakes onto the prepared baking sheet. Spray the tops of the cakes with cooking oil spray.
  5. Bake in the preheated oven until the tops of the cakes are beginning to brown, about 20 minutes. Flip each cake, spray with cooking spray, and bake until the cakes are cooked through and lightly browned, about 20 more minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2009

I normally won't review a recipe unless I follow it to a T, but since this one hadn't been rated, I thought I would let others know it is really good. I was a little dubious, myself, and only chose this recipe because I could make it work with what I had on hand. My changes were modest: I didn't have any green onions, garlic, jalapenos, or sour cream so I substituted with regular onions, garlic powder, bottled hot sauce, and plain yogurt. I didn't have enough cornmeal, so I wound up using a cornmeal/flour mix. I liked these a lot and think they would be even better if I hadn't made so many substitutions. I didn't make a sauce, but next time I will. I'll probably try the cilantro-lime mayonnaise from the crab and noodle cakes with cilantro lime dressing on this site.

Most Helpful Critical Review
Nov 01, 2010

This was the first thing I've ever made that my husband refused to eat. They were really dry and not appetizing at all.

Apr 07, 2010

I LOVE these tuna cakes!! We have made them at least 5 times and every time they come out perfect. I didn't have cornmeal so I used seasoned bread crumbs, added more garlic & used frozen shredded zucchini from the summer crop. When using frozen zucchini I used 2 cups - it thaws & juices seep out reducing down to 1 C. Don't let the jalapenos scare you off. My kids didn't know they were in there and asked for thirds. The recipe makes enough for us to eat two meals & great for leftovers. I'm going to try and sub out salmon next time for the tuna.

Jan 31, 2011

use more bread crumb and add parmasean. more olive oil, possibly brown in a pan before baking because outside of cakes tend to dry out. FIND A GOOD SAUCE

Sep 22, 2010

This might actually be a 5 star recipe but I did not have several of the ingredients on hand. The tuna cakes turned out to be very delicous even though I didn't include the green onions, jalapeno peppers, cottage cheese, sour cream, lime juice or cornmeal. I did add about 3 tsps of lemonade and 1 shredded carrot. I was worried that they would turn out dry because of the missing ingredients but that wasn't the case at all! I had to bake them slightly longer, added about 10 mins to the bake time. Thanks for the recipe!

Jun 20, 2011

These were delicious. I had grilled the veggies called for the night before w/ the exception of the green onions. I rough chopped those veggies and then put them in my small food processor. I used panko vs bread crumbs for both the filling and for dipping. I was surprised how good the lime was in this. I made huge patties which turned out crunchy on the outside and moist on the inside. I made a mayo, sour cream and lime sauce w/ fresh chives, parsley and cilantro. Also added kosher salt and fresh pepper and just a tiny bit of basil. My family loved this sauce along w/ the tuna cakes. I did have to cook mine about 20 minutes longer then stated but as I said they were huge. No left-overs....Darn. lol. Enjoy and make your own sauce with these. It's great!

Aug 19, 2010

This is perfect as written and is my favorite recipe by far for anything tuna. SO yummy!

Jun 23, 2010

Pretty good... I chose this recipe because it wasn't fried and is low in fat. I thought they were really good and tasted a little like crab cakes. They were good with cocktail sauce. I also added Old Bay and a little cayenne.


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  • Calories
  • 251 kcal
  • 13%
  • Carbohydrates
  • 25.8 g
  • 8%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 27.3 g
  • 55%
  • Sodium
  • 221 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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