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
Scale
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.
