Baked crab cakes are a healthier alternative to the classic fried version, featuring tender, flaky crab meat mixed with flavorful seasonings and baked to golden perfection. These easy-to-make crab cakes are crispy on the outside, moist on the inside, and perfect as an appetizer, main dish, or sandwich filling.
Why You’ll Love This Recipe
- Healthier than fried – Less oil but still crispy and delicious
- Easy to make – Simple ingredients and minimal prep time
- Packed with flavor – Fresh crab, herbs, and seasonings in every bite
- Great for meal prep – Make ahead and reheat easily
- Perfect for any occasion – Serve as an appetizer, lunch, or dinner
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Lump crab meat (fresh or canned, drained)
- Panko or regular breadcrumbs
- Egg
- Mayonnaise
- Dijon mustard
- Worcestershire sauce
- Old Bay seasoning
- Garlic powder
- Lemon juice
- Fresh parsley, chopped
- Salt and pepper
- Olive oil or melted butter (for brushing)
Directions
- Preheat the oven – Set to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix the ingredients – In a bowl, gently combine crab meat, breadcrumbs, egg, mayonnaise, mustard, Worcestershire sauce, Old Bay, garlic powder, lemon juice, parsley, salt, and pepper.
- Form the crab cakes – Shape the mixture into small patties and place them on the baking sheet.
- Brush with oil – Lightly brush each crab cake with olive oil or melted butter for a crispy finish.
- Bake – Bake for 15–18 minutes, flipping halfway through, until golden brown.
- Serve – Enjoy with lemon wedges, tartar sauce, or a light salad.
Servings and Timing
- Servings: 4 (8 small crab cakes)
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
Variations
- Spicy Version: Add a dash of hot sauce or cayenne pepper.
- Gluten-Free: Use gluten-free breadcrumbs.
- Dairy-Free: Skip butter and use dairy-free mayo.
- Crispier Texture: Broil for the last 2 minutes for extra crunch.
- Vegetable Mix-In: Add finely diced red bell peppers or green onions.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a 350°F (175°C) oven for 5–7 minutes or air fry for 3–4 minutes.
- Freezing: Freeze uncooked crab cakes for up to 2 months. Thaw and bake as directed.
FAQs
What type of crab meat is best for crab cakes?
Lump crab meat is best for texture, but claw meat is a more affordable option.
Can I make these ahead of time?
Yes! Prep and refrigerate the patties for up to 24 hours before baking.
How do I keep crab cakes from falling apart?
Use the right balance of binding ingredients like egg and breadcrumbs, and handle gently.
What dipping sauces go well with crab cakes?
Tartar sauce, remoulade, garlic aioli, or a squeeze of fresh lemon.
Can I make mini crab cakes for appetizers?
Yes! Shape them smaller and reduce the baking time by 3–5 minutes.
Can I use imitation crab?
Fresh crab is best, but imitation crab can work if finely chopped.
What sides go well with crab cakes?
Coleslaw, roasted vegetables, a fresh salad, or garlic butter rice.
How do I make them extra crispy?
Broil for the last 2 minutes, or use an air fryer at 375°F for 10–12 minutes.
Can I bake these on a wire rack?
Yes! This helps air circulate around the crab cakes, making them crispier.
Can I make these without breadcrumbs?
Yes, substitute with almond flour or crushed crackers.
Conclusion
Baked crab cakes are a delicious, easy, and healthier way to enjoy this seafood classic. With simple ingredients and a crispy golden finish, these crab cakes are perfect for any meal. Serve them with your favorite dipping sauce and enjoy a restaurant-quality dish at home!
Print
Baked Crab Cakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6–8 crab cakes 1x
- Category: Seafood
- Method: Baking
- Cuisine: American
Description
These Baked Crab Cakes are crispy on the outside, tender on the inside, and packed with fresh crab meat and seasonings. Baking instead of frying makes them a healthier option without sacrificing flavor. Serve with a side of tartar sauce or lemon wedges for a delicious seafood meal!
Ingredients
- 1 lb lump crab meat (picked over for shells)
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 egg (lightly beaten)
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley (chopped)
- 1 tbsp green onions (chopped)
- Salt & black pepper to taste
- Cooking spray or olive oil (for baking)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Step 2: Mix the Crab Cake Mixture
- In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, paprika, lemon juice, parsley, and green onions.
- Gently fold in the lump crab meat and panko breadcrumbs. Be careful not to overmix to keep the crab cakes tender.
Step 3: Shape the Crab Cakes
- Using your hands, form the mixture into 6-8 crab cakes (about 1/2 cup each).
- Place them on the prepared baking sheet, leaving space between each.
- Lightly spray the tops with cooking spray or brush with olive oil for a crispy finish.
Step 4: Bake the Crab Cakes
- Bake for 18-20 minutes, flipping halfway through, until golden brown and firm.
- For extra crispiness, broil for 1-2 minutes at the end.
Step 5: Serve and Enjoy!
- Serve warm with tartar sauce, lemon wedges, or a light salad.
Notes
- Use lump crab meat for the best texture, but claw meat can be a budget-friendly option.
- Chill the crab cake mixture for 15-20 minutes before shaping to help them hold together.
- Substitute Greek yogurt for mayo for a lighter version.
- Store leftovers in the fridge for up to 3 days or freeze for later.