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Baked Crab Cakes

Baked Crab Cakes

These Baked Crab Cakes offer a delicious, easy-to-make dinner option that brings restaurant-quality flavor to your table. Packed with sweet crab meat, lightly seasoned, and baked to perfection with crispy edges, this recipe balances simplicity and taste in every bite. Suitable for quick weeknight meals or elegant dinner parties, these crab cakes deliver satisfying flavor and texture with minimal fuss.

  • Total Time: 35 minutes
  • Yield: 6 crab cakes 1x

Ingredients

Scale

Main Ingredients

  • 8 oz fresh or canned crab meat
  • 1 cup bread crumbs (panko recommended for extra crunch)
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons olive oil or melted butter (for brushing)

Instructions

  1. Prepare the Crab Mixture: Start by gently picking through the crab meat to remove any shells. In a large bowl, combine the crab, bread crumbs, mayonnaise, Dijon mustard, egg, chopped parsley, lemon juice, salt, black pepper, garlic powder, and Old Bay seasoning. Mix everything gently with a spatula to keep big chunks of crab intact for a desirable texture.
  2. Shape the Crab Cakes: Use your hands or a scoop to form the mixture into patties about 3 inches in diameter. Be sure not to press too tightly, as a lighter touch will create a fluffier crab cake texture. Place them on a parchment-lined baking sheet, leaving some space between each patty.
  3. Brush with Oil or Butter: Lightly brush each crab cake with olive oil or melted butter. This step is key for achieving that irresistible golden-brown crisp on the outside when baked.
  4. Bake Until Golden: Preheat your oven to 400°F (200°C). Bake the crab cakes for about 15 to 20 minutes, flipping once halfway through. You’ll know they’re done when the outside is beautifully browned and firm to the touch.
  5. Serve and Enjoy: Remove from the oven and serve your baked crab cakes hot. Pair them with your favorite sauces and sides for a complete meal.

Notes

  • Use lump crab meat for the best texture and flavor to avoid a mushy result.
  • Do not overmix the ingredients; gentle folding keeps the crab intact and the cakes tender.
  • Chill shaped crab cakes in the fridge for 30 minutes before baking to help them hold together better.
  • Brush generously with oil or butter for a crispy exterior without frying.
  • Watch the oven time carefully to avoid overbaking, which can dry out the crab cakes.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 crab cake
  • Calories: 220
  • Sugar: 1g
  • Sodium: 480mg
  • Fat: 12g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 15g
  • Cholesterol: 85mg

Keywords: baked crab cakes, seafood appetizer, easy crab cakes, healthy crab cakes, gluten-free crab cakes