Name: Baked Crab Cakes Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound lump crab meat (picked over for shells); 3/4 cup breadcrumbs (panko or regular); 1/3 cup mayonnaise; 1 large egg; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 teaspoon Old Bay seasoning; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh parsley; 1 tablespoon lemon juice; olive oil spray or melted butter for brushing

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Baked Crab Cakes are the answer to your seafood cravings with far less fuss than frying—just the perfect crispy-on-the-outside, tender-on-the-inside texture every time. This recipe brings a little taste of coastal comfort straight to your own kitchen, highlighting sweet lump crab meat and a punchy blend of seasonings, all bound together into golden patties. If you’re searching for a crowd-pleasing appetizer or weeknight treat that tastes just as good as any restaurant version (if not better!), these baked crab cakes will be your go-to favorite.

Ingredients You’ll Need

The beauty of Baked Crab Cakes lies in how just a handful of simple, quality ingredients create something so crave-worthy. Each piece plays a special role in flavor and binding, ensuring every bite is pure seafood bliss.

Crab meat (1 pound, lump): Sweet, succulent, and the undeniable star—pick over for shells so every bite is flawless.
Mayonnaise (1/3 cup): Adds rich moisture and helps hold everything together without overpowering the delicate crab.
Egg (1 large): The ultimate binder, giving each cake structure and tenderness.
Dijon mustard (1 tablespoon): Gives a zesty, gourmet kick that wakes up all the flavors.
Worcestershire sauce (1 tablespoon): Brings that subtle umami depth every great crab cake needs.
Old Bay seasoning (1 teaspoon): Classic seafood seasoning with just the right peppery warmth and hint of celery salt.
Garlic powder (1/2 teaspoon): A gentle aromatic background, never overwhelming the crab.
Onion powder (1/2 teaspoon): Adds a whisper of savory sweetness and balance.
Salt (1/4 teaspoon): Enhances every ingredient so the flavors shine.
Black pepper (1/4 teaspoon): Adds subtle heat and depth.
Breadcrumbs (3/4 cup, panko or regular): Holds the mixture together and delivers that irresistible crunch once baked.
Fresh parsley (2 tablespoons, chopped): Brings a burst of color and freshness that brightens the patties.
Lemon juice (1 tablespoon): Adds acidity for balance and cuts through the richness beautifully.
Olive oil spray or melted butter: Brushed on top for a luscious, golden finish.

How to Make Baked Crab Cakes

Step 1: Preheat and Prep

Fire up your oven to 400°F (200°C) and line a baking sheet with parchment paper. This quick step guarantees your Baked Crab Cakes won’t stick and ensures even browning on all sides—a little parchment paper really makes cleanup a breeze, too!

Step 2: Mix the Flavors

In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire, Old Bay, garlic powder, onion powder, salt, black pepper, lemon juice, and fresh parsley. This blend is truly where the magic happens, creating a creamy, tangy base that will season every bite of your crab cakes without masking the delicate seafood flavors.

Step 3: Fold in the Crab and Breadcrumbs

Now, gently fold in the crab meat and breadcrumbs, turning the mixture with a soft touch. The goal is to preserve as much of the luscious lump crab as possible—think “just combined.” Over-mixing can break up the beautiful pieces, so less is more here.

Step 4: Shape the Crab Cakes

Using your hands or a scoop, form the mixture into 8 equal patties and place them on the prepared baking sheet. If the mixture feels too loose, pop it in the fridge for 10–15 minutes to firm up. The patties should hold their shape but still feel moist and delicate.

Step 5: Brush and Bake

Lightly spray or brush the tops of each cake with olive oil or a touch of melted butter. This step promises a golden, crispy finish. Slide the tray into the oven and bake for 12–15 minutes, then flip each patty (a spatula works wonders here) and continue baking another 10–12 minutes, until your Baked Crab Cakes are beautifully browned and cooked through.

Step 6: Serve and Enjoy

Let the crab cakes cool for just a couple of minutes before serving warm. I love topping them with a squeeze of lemon, a dollop of tartar sauce, or both. Dive in and revel in that first crisp, succulent bite!

How to Serve Baked Crab Cakes

Garnishes

Simple can be simply splendid! Sprinkle extra chopped fresh parsley or chives over your Baked Crab Cakes for a burst of color and freshness. Lemon wedges on the side invite a finishing squeeze, and a generous spoonful of homemade or store-bought tartar sauce is always welcome. Sometimes, a little drizzle of spicy remoulade or even a bright mango salsa can take your crab cakes to new heights.

Side Dishes

These Baked Crab Cakes play well with so many sides. Pair them with a crunchy slaw, crisp green salad, or simple roasted asparagus for a lighter meal. If you want something more substantial, herby potato wedges or buttery corn on the cob are tried-and-true accompaniments. And don’t forget fresh crusty bread for sopping up any leftover sauces!

Creative Ways to Present

Entertaining? Serve mini crab cakes on toothpicks for a cocktail party showstopper, or top a leafy salad with warm patties for an unforgettable brunch. You can even tuck them into toasted buns with lettuce and tomato for an upscale crab cake sandwich. However you present them, Baked Crab Cakes always make a splash.

Make Ahead and Storage

Storing Leftovers

Have extra Baked Crab Cakes? Once cooled, transfer them to an airtight container and stash in the fridge. They’ll stay fresh and delicious for up to 2 days—just be sure not to let them languish, as seafood is always best enjoyed sooner rather than later.

Freezing

For longer storage, freeze baked or unbaked crab cakes by wrapping each patty tightly in plastic wrap and placing in a freezer bag. They’ll keep for up to 2 months. Unbaked crab cakes can be popped straight into the oven from frozen (add a few extra minutes to the bake time), while baked ones can be thawed in the fridge before reheating.

Reheating

To reheat, place cold or thawed Baked Crab Cakes on a baking sheet and warm in a 350°F oven for about 10 minutes, or until heated through. This helps them regain their outer crispness—much better than the microwave, which can make them soggy.

FAQs

Can I use canned crab meat instead of fresh?

Absolutely! While fresh lump crab has an unbeatable sweetness, high-quality canned crab works well in a pinch. Just make sure to drain it thoroughly and still pick through for any bits of shell.

What can I substitute for Old Bay seasoning?

If you can’t find Old Bay, mix up your own blend with celery salt, paprika, and a pinch of black pepper and cayenne. This adds similar depth and that classic flavor profile to your Baked Crab Cakes.

How do I keep the crab cakes from falling apart?

It’s important not to over-mix and to gently form the patties. If your mixture seems too loose, chill it in the fridge for 10–20 minutes before shaping. The egg and mayo do the binding work, but a little patience helps too!

Can I make the crab cake mixture ahead of time?

Definitely! You can prepare the mixture up to one day in advance and keep it tightly covered in the fridge. When you’re ready to bake, just shape, brush, and pop into the oven—perfect for stress-free entertaining.

Are Baked Crab Cakes healthy?

They’re certainly lighter than their fried cousins! Baking uses far less oil, and you get a high-protein, delicious seafood appetizer without extra heaviness. Feel free to use whole wheat breadcrumbs or low-fat mayo for a healthier twist.

Final Thoughts

If you love restaurant-worthy seafood, I can’t recommend these Baked Crab Cakes enough—every bite is brimming with flavor, and the ease of baking means anyone can make this classic treat right at home. Gather your ingredients and give them a try—you just might discover your new favorite way to enjoy crab!

Baked Crab Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 14 reviews

Author: admin
Total Time: 40 minutes
Yield: 8 crab cakes 1x
Diet: Non-Vegetarian

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Description

These Baked Crab Cakes are a delicious and easy-to-make seafood appetizer that is perfect for any occasion. Packed with lump crab meat and seasoned with a blend of herbs and spices, these crab cakes are baked to golden perfection for a healthier twist on a classic dish.

Ingredients

Scale

Main Ingredients:

1 pound lump crab meat (picked over for shells)
3/4 cup breadcrumbs (panko or regular)

For the Crab Cakes:

1/3 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
olive oil spray or melted butter for brushing

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Crab Cake Mixture: In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, salt, pepper, lemon juice, and parsley. Gently fold in the crab meat and breadcrumbs until just combined.
Form the Crab Cakes: Shape the mixture into 8 patties and place them on the prepared baking sheet. Lightly spray or brush the tops with olive oil or melted butter.
Bake the Crab Cakes: Bake for 12–15 minutes, then flip and bake an additional 10–12 minutes until golden brown and crispy.
Serve: Serve warm with lemon wedges or tartar sauce.