If you are craving a seafood dish that is irresistibly flavorful yet light and healthy, then this Baked Crab Cakes Recipe is your new best friend in the kitchen. Packed with delicate lump crab meat, a symphony of fresh herbs, and a subtle kick from Old Bay seasoning, these crab cakes offer a perfect balance of crispy on the outside and tender inside—all baked to golden perfection. Whether you’re cooking for a casual weeknight meal or impressing guests, this recipe promises a delightful experience that feels both special and simple to make.
Ingredients You’ll Need
Every ingredient in this Baked Crab Cakes Recipe plays a key role in delivering that classic, savory crab cake flavor while ensuring the perfect texture and color. From the fresh lump crab meat to the zest of lemon juice, these simple staples come together beautifully without complicated components.
- Lump crab meat: The star of the dish, pick over carefully to remove any shells for a smooth bite.
- Breadcrumbs (panko or regular): Adds the right amount of binder and crunchy texture to hold the cakes together.
- Mayonnaise: Moistens the mixture while providing a subtle creaminess that enhances flavor.
- Large egg: Acts as a natural binder to keep everything intact during baking.
- Dijon mustard: Gives a bright, tangy undertone that lifts the savory notes.
- Worcestershire sauce: Adds depth and a hint of umami richness without overpowering.
- Old Bay seasoning: The classic spice blend that delivers that authentic crab cake zing.
- Fresh parsley: Brings a burst of earthy freshness and lovely color.
- Lemon juice: Balances the richness with a bright citrus pop.
- Green onion: Adds mild sharpness and crunch that complements the crab meat.
- Salt and pepper: Essential seasonings to enhance and round out all flavors.
- Olive oil spray or drizzle: Ensures the crab cakes brown beautifully in the oven.
How to Make Baked Crab Cakes Recipe
Step 1: Prepare Your Oven and Baking Sheet
First things first, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking and help your crab cakes come out perfectly crisp on the outside.
Step 2: Make the Crab Cake Mixture
In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, green onion, salt, and pepper until everything is smoothly combined. This mixture acts as the flavor-packed base that holds your crab cakes together beautifully.
Step 3: Fold in the Crab Meat and Breadcrumbs
Now, gently fold the lump crab meat and breadcrumbs into the wet ingredients. Be careful not to overmix or break up the crab meat too much; you want those lovely lumps intact for texture and flavor.
Step 4: Shape Your Crab Cakes
Form the mixture into 8 small patties or 4 larger ones, depending on your preference. Place these carefully on the prepared baking sheet to keep their shape intact before baking.
Step 5: Add Olive Oil and Bake
Lightly spray or drizzle olive oil over the tops of your crab cakes. This step is key for achieving a golden, crispy crust. Bake for 15 to 18 minutes, flipping the cakes once halfway through so both sides brown evenly and the inside heats through.
How to Serve Baked Crab Cakes Recipe
Garnishes
Simple garnishes can elevate your Baked Crab Cakes Recipe to the next level. Fresh lemon wedges enhance the dish’s brightness, while a dollop of creamy tartar sauce or a drizzle of aioli complements those savory, crispy cakes with cool, tangy goodness.
Side Dishes
Pair your crab cakes with vibrant sides like a crisp green salad with citrus vinaigrette, roasted asparagus, or crunchy coleslaw. Each side adds freshness and balance, making the meal feel complete but never heavy.
Creative Ways to Present
For a fun twist, turn your crab cakes into sliders on toasted buns with a spicy remoulade or serve them atop a bed of mixed greens for a light, elegant appetizer. The Baked Crab Cakes Recipe is versatile enough to impress whether plated simply or dressed up for entertaining.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep them refrigerated in an airtight container for up to 2 days. This short storage life ensures the crab cakes maintain their fresh flavor and moist texture.
Freezing
The great news is these crab cakes freeze wonderfully. Place the uncooked patties on a baking sheet to freeze individually first, then transfer them to a freezer bag for up to 1 month. When you’re ready to enjoy, bake from frozen just adding a few extra minutes to the time.
Reheating
To bring your leftover crab cakes back to life, reheat them in the oven or air fryer at 350°F until warmed through and crispy again. Avoid microwaving as it can make the crab cakes soggy and detract from that beloved crispness.
FAQs
Can I use canned crab meat instead of lump crab meat?
While fresh lump crab meat provides the best texture and flavor, you can substitute canned crab meat in a pinch. Just be sure to drain it well and gently fold it in to avoid breaking the meat into tiny pieces.
Is mayonnaise necessary in this recipe?
Yes, mayonnaise adds moisture and a creamy richness that helps bind the ingredients together without overpowering the crab’s delicate flavor. You could try substituting Greek yogurt for a lighter option, but the texture might be slightly different.
How can I make the crab cakes extra crispy?
For that coveted crispy crust, lightly broil the crab cakes for the last 1 to 2 minutes of baking while watching closely to avoid burning. Also, chilling the formed patties for 15–20 minutes before baking helps them hold together and brown nicely.
Can these crab cakes be made gluten-free?
Absolutely! Simply replace the regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers, and ensure all sauces and seasonings you use are gluten-free certified.
What should I serve with baked crab cakes?
Classic choices like tartar sauce and lemon wedges are always winners, but try pairing with fresh salads, steamed vegetables, or even a lightly spiced rice pilaf for a well-rounded meal that complements the crab cakes’ flavors perfectly.
Final Thoughts
There is something truly comforting and celebratory about a well-made crab cake, and this Baked Crab Cakes Recipe captures that feeling beautifully. From the fresh flavors to the easy baking method, it’s an absolute joy to prepare and enjoy. So go ahead, gather your ingredients, and treat yourself and your loved ones to these delicious crab cakes—you won’t regret it!
Print
Baked Crab Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings (2 cakes per serving)
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
These Baked Crab Cakes are a delicious, healthier alternative to traditional fried versions, featuring tender lump crab meat mixed with flavorful herbs and spices, then baked to golden perfection. Perfect for an easy weeknight dinner or special occasion, they’re crispy on the outside and moist on the inside, served best with lemon wedges or tartar sauce.
Ingredients
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
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1/4 cup finely chopped green onion
- Salt and pepper to taste
- Olive oil spray or light drizzle (for baking)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, green onion, salt, and pepper until fully combined.
- Add Crab and Breadcrumbs: Gently fold in the lump crab meat and breadcrumbs, being careful not to break up the crab too much to retain good texture in the cakes.
- Form Patties: Shape the mixture into 8 small or 4 larger patties. Place them evenly spaced on the prepared baking sheet.
- Prepare for Baking: Lightly spray or drizzle olive oil over the tops of the crab cakes to encourage browning and a crisp crust.
- Bake Crab Cakes: Bake in the preheated oven for 15 to 18 minutes. Flip the crab cakes halfway through baking to ensure both sides become golden brown and cooked through.
- Optional Broil for Crispiness: For an extra crispy finish, broil the crab cakes for an additional 1 to 2 minutes at the end of baking, watching carefully to prevent burning.
- Serve: Serve hot with lemon wedges, tartar sauce, or your favorite dip for a flavorful seafood meal.
Notes
- For extra crispiness, broil the crab cakes for the last 1–2 minutes of baking.
- Chilling the formed patties in the refrigerator for 15–20 minutes before baking helps them hold their shape better during cooking.
- Leftover crab cakes can be reheated in the oven or air fryer to maintain crispiness.
