Baked Crab Cakes Recipe
If you’re searching for an irresistibly easy seafood dish that delivers restaurant-worthy flavor at home, these Baked Crab Cakes absolutely need to be on your list. Imagine tender lumps of sweet crab nestled in a golden, gently crisp shell, each bite brightened with zesty lemon, a hint of Old Bay, and fresh herbs. This recipe lets the crab shine—no deep frying, just pure, vibrant flavor baked to perfection. Whether you serve them as a show-stopping appetizer or a light main, Baked Crab Cakes are guaranteed to win you fans at any table.
Ingredients You’ll Need
The beauty of Baked Crab Cakes is how a handful of simple, quality ingredients work together to create something truly special. Each one plays a role in building the perfect balance of flavor, texture, and color for your cakes.
- Lump Crab Meat: The star of the show—choose the freshest you can find and pick over for any bits of shell.
- Panko Breadcrumbs: These light, airy crumbs provide just the right amount of crunch without overpowering the crab.
- Mayonnaise: Adds moisture and richness, holding everything together while keeping the texture creamy.
- Egg: Acts as a binding agent to help the cakes hold their shape.
- Dijon Mustard: Brings a subtle tang and depth of flavor that pairs beautifully with seafood.
- Worcestershire Sauce: A secret umami booster that makes the crab’s natural sweetness pop.
- Old Bay Seasoning: Classic spice blend for that signature crab cake flavor—don’t skip it!
- Lemon Juice: Freshly squeezed for bright acidity that cuts through the richness.
- Fresh Parsley: Adds a pop of color and a burst of freshness in every bite.
- Green Onion: Provides a gentle onion flavor and a bit of crunch.
- Salt and Pepper: Season to taste, but go easy so the crab can take center stage.
- Olive Oil Spray or Melted Butter: For brushing the tops, giving your Baked Crab Cakes that irresistible golden finish.
How to Make Baked Crab Cakes
Step 1: Preheat and Prepare
Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This ensures your crab cakes bake evenly and release easily without sticking—no one wants to lose a morsel!
Step 2: Mix the Crab Cake Mixture
In a large bowl, gently combine the lump crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, green onion, and a little salt and pepper. The key is to fold everything together delicately, so you don’t break up those beautiful chunks of crab.
Step 3: Shape the Patties
Using your hands or a scoop, form the mixture into 8 small, even patties. Place them on your prepared baking sheet, spacing them out so they brown nicely. If the mixture feels too loose, a sprinkle of extra breadcrumbs will help, but keep it minimal to let the crab shine.
Step 4: Brush and Bake
Lightly spray or brush the tops of your crab cakes with olive oil or melted butter. This step helps them develop that gorgeous golden crust in the oven. Bake for 12 to 15 minutes, then gently flip and bake for another 5 to 7 minutes, until the Baked Crab Cakes are golden and heated through.
Step 5: Optional Broil for Crispiness
Craving an extra-crispy finish? Slide the tray under the broiler for the last 2 to 3 minutes of baking. Watch closely—this step goes fast and gives your crab cakes that irresistible restaurant-style crunch.
How to Serve Baked Crab Cakes
Garnishes
A simple squeeze of lemon or a sprinkle of extra chopped parsley is all you need to brighten up your Baked Crab Cakes. For a bit of flair, try serving with classic tartar sauce, a dollop of remoulade, or even a drizzle of spicy aioli for a modern twist.
Side Dishes
Pair your crab cakes with a crisp green salad, roasted asparagus, or a pile of sweet potato fries for an effortless meal. A light slaw or corn on the cob also complements the flavors beautifully, letting the seafood truly stand out.
Creative Ways to Present
Mini Baked Crab Cakes make fantastic party appetizers—just shape them smaller and serve with toothpicks and dipping sauces. For a memorable brunch, tuck them into toasted English muffins with poached eggs and hollandaise. You can even build a hearty sandwich with lettuce, tomato, and a swipe of remoulade on a soft bun.
Make Ahead and Storage
Storing Leftovers
If you have leftover Baked Crab Cakes, let them cool to room temperature before storing in an airtight container in the refrigerator. They’ll stay fresh for up to two days and are just as delicious the next day.
Freezing
To freeze, arrange uncooked crab cakes on a parchment-lined tray and freeze until solid. Then, transfer to a freezer bag or container for up to two months. Bake straight from the freezer, adding a few extra minutes to the cooking time.
Reheating
For best results, reheat Baked Crab Cakes in a 350°F (175°C) oven until warmed through. This keeps the exterior crisp and the inside tender. Avoid microwaving, which can make them soggy.
FAQs
Can I use canned crab instead of fresh?
Absolutely! While fresh lump crab yields the best flavor and texture, good-quality canned crab is a budget-friendly and convenient option. Just be sure to drain it well and gently pick through for any shell pieces.
What’s the best way to keep the crab cakes from falling apart?
The right balance of binder (egg and mayonnaise) and gentle mixing is key. If your mixture feels loose, a touch more panko will help, but avoid overmixing—this keeps the crab cakes tender and chunky.
Can I make the mixture ahead of time?
Yes! You can prep the crab cake mixture up to 24 hours ahead and store tightly covered in the refrigerator. This actually helps the flavors meld and makes shaping the cakes even easier.
How do I make gluten-free Baked Crab Cakes?
Simply swap the panko breadcrumbs for your favorite gluten-free alternative. Many stores carry gluten-free panko, or you can use crushed gluten-free crackers for a similar crunch.
What sauces pair well with Baked Crab Cakes?
Classic tartar sauce, creamy remoulade, lemony aioli, or even a spicy Sriracha mayo are all fantastic with Baked Crab Cakes. You can also serve them with a sprinkle of fresh herbs and a wedge of lemon for a lighter touch.
Final Thoughts
Baked Crab Cakes are a true treat, whether you’re hosting a seafood feast or just craving something special on a weeknight. Give this recipe a try—you’ll be amazed at how simple, flavorful, and crowd-pleasing it is. I can’t wait for you to experience just how easy homemade crab cakes can be!
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Baked Crab Cakes Recipe
- Total Time: 35 minutes
- Yield: 8 crab cakes 1x
- Diet: Non-Vegetarian
Description
This easy and delicious baked crab cakes recipe features lump crab meat mixed with flavorful ingredients and baked to golden perfection. Perfect as an appetizer or main course, these crab cakes are light, healthy, and packed with savory flavors without the need for frying.
Ingredients
Crab Cakes
- 1 lb lump crab meat (picked over for shells)
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp lemon juice
- 2 tbsp finely chopped fresh parsley
- 1/4 cup finely chopped green onion
- Salt and pepper to taste
For Baking
- Olive oil spray or melted butter for brushing
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, green onion, salt, and pepper. Handle gently to keep the crab lumps intact for a tender texture.
- Form Patties: Shape the mixture into 8 small, evenly sized patties to ensure uniform cooking.
- Prepare for Baking: Place the crab cakes on the prepared baking sheet and lightly spray or brush the tops with olive oil or melted butter to aid browning.
- Bake: Bake for 12–15 minutes, then carefully flip each crab cake and continue baking for an additional 5–7 minutes until golden brown and cooked through.
- Serve: Remove from the oven and serve warm, ideally with lemon wedges or tartar sauce for added flavor.
Notes
- For a crispier crust, broil the crab cakes for the last 2–3 minutes of cooking, watching carefully to avoid burning.
- The crab cake mixture can be made ahead and refrigerated for up to 24 hours before baking, which helps flavors meld.
- Be gentle when mixing to keep lump crab meat pieces intact and avoid a mushy texture.
- Substitute gluten-free breadcrumbs to make this recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 160
- Sugar: 1 g
- Sodium: 410 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 14 g
- Cholesterol: 70 mg
