Baked Crab Cakes Recipe
If there’s one recipe you need in your back pocket for get-togethers or cozy weeknight dinners, it’s these Baked Crab Cakes. Brimming with tender crab, lively herbs, and that perfect golden finish, this dish celebrates simplicity while delivering big on flavor. Whether you’re hosting a gathering or treating yourself to something special, these Baked Crab Cakes are delightfully light and impossibly satisfying, making them a sure-fire favorite for anyone who loves classic coastal cuisine.
Ingredients You’ll Need
These Baked Crab Cakes come together with only a handful of pantry and fresh staples, but every ingredient truly shines. Each component plays its part, contributing everything from texture to color, while letting the sweet taste of crab take center stage.
- Crab meat: Lump crab meat is sweet, delicate, and the star of the show—be sure to pick out any pesky shells.
- Breadcrumbs (panko or regular): Breadcrumbs give your crab cakes structure and just the right amount of crunch.
- Mayonnaise: This adds moist richness and helps everything stay tender.
- Egg: A single egg binds the mixture just enough without making it dense.
- Dijon mustard: Adds a subtle tang that highlights the coastal flavors.
- Worcestershire sauce: Lends depth and a savory backbone to the crab mixture.
- Old Bay seasoning: The classic seafood spice blend that brings the whole dish to life.
- Lemon juice: Freshly squeezed, this keeps everything bright and balances the richness.
- Parsley: Provides a fresh pop of color and herby flavor.
- Green onions: Finely chopped, for gentle sharpness and a touch of crunch.
- Salt: Just a pinch to enhance all the natural flavors.
- Black pepper: Adds a bit of warmth without overpowering the crab.
- Olive oil spray or melted butter: Brushed on top before baking for a golden, delicious finish.
How to Make Baked Crab Cakes
Step 1: Preheat and Prep
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. This step gets you set up for effortless crab cake success.
Step 2: Combine Ingredients Gently
In a large mixing bowl, add the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, green onions, salt, and pepper. Use a spatula or your hands to combine just until everything comes together—be careful not to overmix, as you want to keep the lumps of crab as intact as possible for the best Baked Crab Cakes texture.
Step 3: Shape the Crab Cakes
Divide the mixture into 8 equal portions and gently shape them into patties. Place each patty onto your prepared baking sheet. They should hold together nicely, thanks to the light binding of the egg and breadcrumbs.
Step 4: Brush with Olive Oil or Butter
Give each crab cake a quick mist of olive oil spray or a delicate brushing of melted butter. This gives the Baked Crab Cakes a lovely golden crust as they bake, ensuring every bite is deliciously crisp on the outside.
Step 5: Bake to Golden Perfection
Bake the crab cakes for 18 to 20 minutes, flipping them halfway through so both sides get that irresistible golden color. If you love extra crunch, pop them under the broiler for the last couple of minutes. Serve them warm, ideally with a squeeze of lemon or your favorite tartar sauce.
How to Serve Baked Crab Cakes
Garnishes
A classic sprinkle of chopped parsley brings a fresh, fragrant touch. Fresh lemon wedges are non-negotiable—squeezing a bit over hot Baked Crab Cakes is pure magic. If you’re feeling fancy, a little bit of microgreens or a light drizzle of homemade aioli can make them feel restaurant-worthy.
Side Dishes
Pair your crab cakes with a crisp green salad, sweet corn on the cob, or a spoonful of creamy coleslaw for a true East Coast feast. For a heartier meal, try roasted potatoes or a simple rice pilaf—the mild flavors let the crab cakes shine.
Creative Ways to Present
Baked Crab Cakes are perfect appetizer material—try serving bite-sized versions on crostini with a swipe of remoulade, or tuck a cake into a soft brioche bun for an irresistible crab cake slider. For a show-stopping brunch, plate them with a poached egg and a silky hollandaise sauce.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place cooled Baked Crab Cakes in an airtight container and store them in the refrigerator for up to three days. They reheat beautifully and are just as tasty as day-one.
Freezing
You can freeze uncooked or baked crab cakes, layered between sheets of parchment. Store in a zip-top bag or freezer-safe container for up to two months. Thaw overnight in the refrigerator before baking or reheating.
Reheating
To reheat, pop your crab cakes onto a baking sheet and warm them in a 350°F oven for about 10 minutes. This keeps them crisp and prevents sogginess—just what you want from great Baked Crab Cakes!
FAQs
Can I use canned crab meat for these Baked Crab Cakes?
Absolutely! While lump crab meat offers the best texture and flavor, high-quality canned crab works well, too—just be sure to thoroughly drain and pick out any shell fragments before mixing.
What’s the benefit of baking instead of frying crab cakes?
Baking crab cakes is lighter and less messy than frying, but you still get that golden crust. Plus, cleanup is a breeze and you use much less oil.
Can I make the crab cake mixture ahead of time?
Yes, you can prepare the uncooked patties and keep them refrigerated up to 24 hours in advance. This makes Baked Crab Cakes a fantastic make-ahead appetizer for guests!
How do I prevent my crab cakes from falling apart?
Gently combine the ingredients, and don’t skimp on the binder (egg and mayonnaise). Avoid overmixing and be sure to chill the patties if they feel a bit loose before baking.
Are Baked Crab Cakes gluten-free?
To make them gluten-free, simply substitute your favorite gluten-free breadcrumbs for regular or panko. Everything else in the recipe is naturally gluten-free!
Final Thoughts
I hope you’ll find these Baked Crab Cakes as irresistible as I do. Every bite is a little celebration of the coast—easy enough for a weeknight, but impressive enough for company. Gather your ingredients and give them a try; I’d love to hear how they turn out in your kitchen!
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Baked Crab Cakes Recipe
- Total Time: 35 minutes
- Yield: 8 crab cakes 1x
- Diet: Non-Vegetarian
Description
These baked crab cakes are a delicious and healthier alternative to traditional fried crab cakes. Packed with lump crab meat and flavorful seasonings, they are easy to make and perfect for entertaining or a special dinner at home.
Ingredients
Lump Crab Cakes:
- 1 pound lump crab meat (picked over for shells)
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped parsley
- 2 green onions (finely chopped)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- olive oil spray or melted butter for brushing
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the crab cakes: In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, green onions, salt, and pepper. Mix just until everything holds together—do not overmix.
- Form and bake: Form the mixture into 8 equal patties and place them on the prepared baking sheet. Lightly spray or brush the tops with olive oil or melted butter. Bake for 18 to 20 minutes, flipping halfway through, until golden brown and heated through.
- Serve: Serve warm with tartar sauce, lemon wedges, or a simple aioli.
Notes
- For extra crispiness, broil the crab cakes for the last 2 minutes.
- You can refrigerate the uncooked patties for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 160
- Sugar: 1g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 75mg
