If you’ve ever dreamed of perfectly golden, flavorful seafood bites without the fuss of frying, this Baked Crab Cakes Recipe is going to become your new go-to. It’s a simple yet elegant way to enjoy crab meat that’s tender on the inside and crispy on the outside, bursting with fresh herbs, tangy mustard, and just the right touch of spice. Whether you’re impressing guests or treating yourself to a special dinner, these crab cakes deliver that classic coastal charm with minimal effort and maximum flavor.
Ingredients You’ll Need
Gathering the right ingredients is essential to achieving that perfect balance of taste and texture in your Baked Crab Cakes Recipe. Each element plays a distinct role, from binding the cakes together to layering in flavor and crunch, making this dish truly special.
- Egg: Acts as the primary binder, keeping everything together while adding moisture.
- Mayonnaise: Brings creaminess and richness without overpowering the delicate crab flavor.
- Finely chopped fresh parsley: Adds a burst of color and a fresh, herbaceous note.
- Dijon mustard: Introduces a gentle tang and depth that balances the sweetness of the crab.
- Old Bay Seasoning: Classic seafood seasoning that provides a subtly spicy, aromatic kick.
- Worcestershire sauce: Enhances umami and lends complexity to the crab cakes.
- Fresh lemon juice: Brightens the mixture and lifts the overall flavor.
- Kosher salt and ground pepper: Essential seasoning to enhance all ingredients.
- Lump crab meat or backfin crab meat: The star of the dish, offering sweet and flaky texture.
- Panko breadcrumbs: Provide the perfect light crunch and help hold the cakes together.
How to Make Baked Crab Cakes Recipe
Step 1: Whisk Together the Wet Ingredients
Start by cracking the egg into a large mixing bowl and whisking it until smooth. This simple step prepares the base that will bind your crab cakes together. Then add the mayonnaise, chopped parsley, Dijon mustard, Old Bay seasoning, Worcestershire sauce, fresh lemon juice, kosher salt, and ground pepper. Whisk everything together thoroughly to blend those bright flavors into a harmonious mixture.
Step 2: Gently Fold in the Crab and Breadcrumbs
The secret to tender crab cakes is treating the crab meat with gentle care. Add the lump crab meat and panko breadcrumbs to your wet mixture, then carefully fold them together using a spatula. The goal is to combine without breaking up the crab chunks, preserving that delightful flaky texture.
Step 3: Shape the Crab Cakes
Press the crab mixture firmly but gently into a 1/3 cup measuring cup to form evenly sized cakes. Transfer each one onto a greased baking sheet. This recipe should yield eight beautifully shaped crab cakes, ready for chilling.
Step 4: Chill the Crab Cakes
Pop the baking sheet with the crab cakes into the refrigerator. Refrigerating for at least 30 minutes, or up to 24 hours, helps them hold their shape and develop even more flavor. This step is crucial, so don’t skip it!
Step 5: Preheat Your Broiler
Set your oven’s broiler to high to prepare for the final cooking stage. Broiling will give the crab cakes a gorgeous golden crust in just a few minutes.
Step 6: Broil to Perfection
Place the chilled crab cakes under the broiler and cook for around 5 to 6 minutes. Keep a close eye on them to prevent burning—they should develop a crisp, golden-brown exterior while staying moist inside.
Step 7: Serve Hot and Crispy
Once the crab cakes are beautifully browned and crispy, carefully remove them from the oven. They are best enjoyed right away while that wonderful crust is still at its peak.
How to Serve Baked Crab Cakes Recipe
Garnishes
Brighten your crab cakes with a sprinkle of fresh lemon wedges and extra chopped parsley for some fresh color. A dollop of tangy remoulade or tartar sauce on the side will complement the crab’s sweetness without overpowering it.
Side Dishes
Pair these crab cakes with simple, fresh sides like a crisp green salad or steamed asparagus to keep the meal light and balanced. For a heartier option, try creamy mashed potatoes or roasted new potatoes, which soak up every bit of flavorful sauce.
Creative Ways to Present
For an elegant twist, try serving your Baked Crab Cakes Recipe on a bed of mixed greens with avocado slices and a drizzle of citrus vinaigrette. Another fun idea is to turn them into sliders with mini brioche buns and a zesty slaw—perfect for casual entertaining!
Make Ahead and Storage
Storing Leftovers
If you have any leftover crab cakes, place them in an airtight container and store them in the refrigerator for up to 2 days. They’ll keep their flavor but are best reheated soon after for maximum enjoyment.
Freezing
You can freeze uncooked crab cakes shaped on the baking sheet. Freeze them uncovered until solid, then transfer to a freezer container or bag. They’ll keep well for up to 1 month. When ready, thaw in the refrigerator before broiling.
Reheating
To reheat, place crab cakes on a baking sheet and warm them in the oven at 350°F (175°C) for about 10-12 minutes until heated through and crispy again. Avoid microwaving as this can make them soggy.
FAQs
Can I use canned crab meat for this recipe?
Yes, canned crab meat can be used in a pinch, but fresh lump or backfin crab offers a superior texture and flavor that really makes the Baked Crab Cakes Recipe stand out.
What if I don’t have Old Bay seasoning?
You can substitute with a mix of paprika, celery salt, garlic powder, and cayenne pepper to mimic Old Bay’s classic flavor, but Old Bay is a signature ingredient that adds authenticity.
Can I make these crab cakes gluten-free?
Absolutely! Simply swap out the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers to keep the texture just right.
Is it necessary to refrigerate the crab cakes before baking?
Yes, chilling helps the cakes firm up, making them easier to handle and keeping them intact during broiling, so don’t skip this step for best results.
How can I tell when they are done under the broiler?
Look for a golden-brown color and a crispy crust. They cook quickly under the broiler, so watch closely to avoid burning. The internal crab will be hot and tender.
Final Thoughts
This Baked Crab Cakes Recipe is a wonderful way to enjoy a classic seafood favorite that feels special but comes together effortlessly. It’s perfect for any occasion when you want to impress without stress. I hope you dive into this recipe soon and enjoy every crispy, tender bite as much as I do!
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Baked Crab Cakes Recipe
- Prep Time: 6 minutes
- Cook Time: 6 minutes
- Total Time: 42 minutes (including chilling time)
- Yield: 8 crab cakes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delicious and easy-to-make baked crab cakes featuring lump crab meat combined with flavorful ingredients, lightly broiled to golden perfection for a crispy exterior and tender interior. Perfect as an appetizer or main course.
Ingredients
Crab Cake Mixture
- 1 egg
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped fresh parsley
- 2 teaspoons Dijon mustard
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1 pound lump crab meat or backfin crab meat
- 1/2 cup panko breadcrumbs
Instructions
- Mix Wet Ingredients: Add the egg to a large mixing bowl and whisk it. Then add the mayonnaise, parsley, Dijon mustard, Old Bay seasoning, Worcestershire sauce, lemon juice, salt, and pepper. Whisk till fully combined.
- Add Crab and Breadcrumbs: Add in the crab meat and panko breadcrumbs. Gently fold all the ingredients together with a spatula to avoid breaking up the crab meat too much.
- Form Crab Cakes: Press the crab mixture into a 1/3 cup measuring cup and then carefully place crab cakes onto a greased baking sheet. The mixture should make approximately 8 cakes.
- Refrigerate: Place the baking sheet in the refrigerator and let the crab cakes chill for at least 30 minutes to help them hold their shape, or up to 24 hours if preparing ahead.
- Preheat Broiler: Preheat your oven broiler to high to prepare for cooking the crab cakes.
- Broil Crab Cakes: Place the baking sheet with the crab cakes under the broiler and cook for 5 to 6 minutes. Watch carefully to ensure they brown evenly without burning.
- Serve: Remove the crab cakes from the oven when they are golden brown and have a crispy exterior. Serve warm for best flavor.
Notes
- For best results, use lump or backfin crab meat rather than canned or imitation crab.
- Be gentle when folding to maintain the texture of the crab meat.
- Refrigerating the formed crab cakes helps them hold their shape while cooking.
- If you prefer, these crab cakes can also be pan-fried instead of broiled for a slightly different texture.
- Serve with tartar sauce, lemon wedges, or remoulade for added flavor.
