Name: Baked Crab Cakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 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

Jump to Recipe·Print Recipe· 3.9 from 25 reviews

If you’re craving a dish that feels like a special treat but comes together with surprising ease, this Baked Crab Cakes Recipe is your new best friend. Imagine tender lumps of sweet crab meat perfectly seasoned, bound just right for that light, flaky bite you love—all baked to golden perfection without the fuss of frying. It’s a recipe that embraces fresh ingredients and simple techniques, delivering amazing flavor and texture that will have you reaching for seconds and sharing the secret with everyone you know.

Ingredients You’ll Need

The magic of this Baked Crab Cakes Recipe lies in its straightforward ingredients that each play an essential role—from the succulent crab meat to the crispness of breadcrumbs and bright notes from fresh herbs. Using these simple components ensures your crab cakes have the right balance of moisture, flavor, and a delightful texture that holds together beautifully in the oven.

1 pound lump crab meat: The star of the show, choose fresh or well-drained canned for the best sweet crab flavor without shells.
1/2 cup breadcrumbs (panko or regular): Adds necessary structure and a crispy texture that contrasts wonderfully with the crab.
1/4 cup mayonnaise: Provides moisture and richness to keep the crab cakes tender.
1 large egg: Acts as a binder to hold everything together without overpowering the crab taste.
1 tablespoon Dijon mustard: A subtle tang that enhances depth of flavor.
1 tablespoon Worcestershire sauce: Adds an umami punch and slight sweetness to the mix.
1 teaspoon Old Bay seasoning: The classic crab cake seasoning that brings a perfect blend of spices.
1 tablespoon fresh lemon juice: Brightens the entire dish with its fresh, zesty note.
2 tablespoons finely chopped parsley: Adds a fresh herbal essence and specks of vibrant color.
2 green onions (finely chopped): Provide mild onion flavor and a nice crunch.
1/4 teaspoon salt: Enhances all the natural flavors.
1/8 teaspoon black pepper: For a gentle kick to balance the sweetness.
Olive oil spray or melted butter: Used to give the crab cakes a beautiful golden finish while baking.

How to Make Baked Crab Cakes Recipe

Step 1: Preheat and Prepare your Baking Sheet

Start by heating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This simple preparation ensures your crab cakes won’t stick and makes cleanup super easy.

Step 2: Combine the Ingredients Just Right

In a large mixing bowl, gently fold together the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, green onions, salt, and pepper. Be careful not to overmix — you want the crab pieces to stay intact and the mixture just cohesive enough to hold together.

Step 3: Shape the Crab Cakes

Divide the mixture into 8 equal portions. Form each into a neat patty about the size of your palm, handling them gently to keep the lumps of crab whole.

Step 4: Prepare for Baking

Place the patties evenly spaced on your prepared baking sheet. Lightly spray or brush the tops with olive oil or melted butter to help develop a gorgeous golden crust as they bake.

Step 5: Bake to Perfection

Bake the crab cakes for 18 to 20 minutes, flipping them carefully halfway through, until each is golden brown and heated through. For an extra touch of crispiness, you can broil them for the final 2 minutes, keeping a close eye so they don’t burn.

How to Serve Baked Crab Cakes Recipe

Garnishes

A classic accompaniment to these golden beauties is tartar sauce and fresh lemon wedges. The creamy tanginess of tartar sauce complements the richness of the crab cakes, while a squeeze of lemon juice brightens each bite perfectly.

Side Dishes

Serve alongside light, refreshing sides like a crisp green salad with vinaigrette or roasted asparagus for a balanced meal. For a heartier plate, creamy coleslaw or garlic mashed potatoes make a satisfying pairing.

Creative Ways to Present

For a dinner party, place the crab cakes atop small toasts or fresh mixed greens, garnished with microgreens and a drizzle of aioli or spicy remoulade. You can even turn them into sliders with slider buns and a dash of pickled jalapeño for a fun twist that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the crab cakes in an airtight container in the refrigerator for up to 2 days. This keeps them fresh and flavorful for a quick meal the next day.

Freezing

You can freeze the uncooked patties for up to one month. Arrange them on a baking sheet lined with parchment, freeze until solid, then transfer to a freezer-safe bag. When ready to cook, bake them straight from frozen, adding a few extra minutes to the baking time.

Reheating

To reheat cooked crab cakes, gently warm them in a preheated oven at 350°F (175°C) for 10-12 minutes to maintain their crisp exterior. Avoid the microwave, which can make them soggy and unevenly heated.

FAQs

Can I use canned crab meat for this Baked Crab Cakes Recipe?

Absolutely, canned crab meat works well as long as it’s lump crab meat with minimal shell. Be sure to drain it well to avoid soggy crab cakes.

Is it possible to make these crab cakes gluten-free?

Yes! Substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to keep this recipe safe for gluten-sensitive diets.

How do I avoid my crab cakes falling apart while baking?

Mix just until everything comes together and avoid overhandling the mixture. Also, using an egg and some breadcrumbs helps bind the cakes while keeping them light and flaky.

Can I prepare the crab cakes ahead of time?

Definitely. You can form the patties and refrigerate them for up to 24 hours before baking. This actually helps them hold their shape and develop flavor.

What dipping sauces pair well with baked crab cakes?

Tartar sauce, lemon aioli, spicy remoulade, or even a simple squeeze of fresh lemon juice work beautifully, each offering a unique complement to the crab’s sweetness.

Final Thoughts

I can’t recommend this Baked Crab Cakes Recipe enough if you’re looking for a dish bursting with flavor yet effortless to prepare. It’s perfect for everything from weeknight dinners to impressing guests at a weekend gathering. Trust me, once you try these crab cakes, they’ll become a beloved staple in your recipe collection, just waiting for you to whip them up again and again.