Add Crab Cheeses Cakes Recipe

Preheat oven to 375°F (190°C). In a small oven-safe baking dish (about 1 to 1.5 quart), heat 1 tbsp olive oil over medium heat on the stovetop.

Add the finely minced onion and sauté for 3–4 minutes until translucent and soft, stirring occasionally.

Add the minced garlic and cook 30–45 seconds until fragrant, being careful not to brown.

Stir in the tomato paste and cook 1 minute to deepen flavor. Then add the crushed tomatoes, dried oregano, dried basil, red pepper flakes, sugar (if using), salt and black pepper. Stir to combine.

Bring the mixture to a gentle simmer, then lower heat and cook uncovered for 8–10 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning.

Stir in the chopped fresh basil or parsley off the heat. Transfer the simmered marinara to the oven-safe dish if you cooked it in a saucepan. Make a shallow well in the center to hold the crab cheese cakes during baking.

Prepare crab mixture

Preheat oven (if not already) to 375°F (190°C). In a large bowl, gently pick through the lump crab meat to remove any shells and break up larger lumps.

Add the softened cream cheese, shredded mozzarella, grated parmesan, mayonnaise, Dijon mustard, Worcestershire sauce, egg, chopped parsley, sliced green onions, garlic powder, old bay seasoning, salt and black pepper to the bowl with the crab.

Use a rubber spatula to fold ingredients together gently until evenly combined. Avoid overworking so the cakes retain some crab texture.

Fold in the panko breadcrumbs 1/4 cup at a time. The mixture should hold together when pressed but remain moist. Add up to the listed 1/2 cup total as needed.

Form cakes

Using a 2.5–3 inch cookie scoop or a 1/3-cup measure, portion the mixture and shape into 8 uniform rounds or patties. Place each cake on a parchment-lined baking sheet or plate while shaping.

Lightly brush or drizzle each cake with the 1 tbsp olive oil to promote browning.

Assemble and bake

Arrange the 8 crab cheese cakes into the wells or on top of the marinara in the oven-safe dish, spacing them slightly apart. Sprinkle an additional tablespoon of grated parmesan over each cake if desired.

Bake in the preheated 375°F (190°C) oven for 15–18 minutes, until cakes are hot throughout, cheese is melted and tops are lightly golden. If you want a more browned top, switch to broil for 1–2 minutes while watching closely.

Remove from oven and let rest 3 minutes. Spoon a little marinara over each cake or leave them sitting in the sauce.

Garnish the baked crab cheese cakes with the chopped parsley and a sprinkle of grated parmesan. Serve immediately with lemon wedges and toasted baguette slices or crostini for dipping into the marinara.

Alternatively, serve family-style: place the oven-safe dish with marinara and cakes in the center of the table and provide slices of toasted bread for guests to dip and scoop.