Name: Baked Crab Cakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb lump crab meat (picked over for shells); 1/3 cup mayonnaise; 1 large egg; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 teaspoon Old Bay seasoning; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup panko breadcrumbs (plus more for coating); 2 tablespoons chopped parsley; Lemon wedges; Tartar sauce

Jump to Recipe·Print Recipe· 4.4 from 70 reviews

Nothing quite beats the magic of a perfectly crafted Baked Crab Cakes Recipe that brings together the sweet, succulent flavor of fresh lump crab meat and a crispy golden exterior without the heaviness of frying. These crab cakes bake up beautifully in the oven, offering a tender inside with just the right amount of savory seasoning, making them a delightful dish whether you’re serving them as a classy appetizer, a satisfying main course, or as a filling for a mouthwatering sandwich. Trust me, once you try this Baked Crab Cakes Recipe, it’ll quickly become one of your favorite go-to recipes for a quick yet impressive meal any night of the week.

Ingredients You’ll Need

Gathering simple but essential ingredients is key for this recipe; each item plays its part in delivering fabulous flavor, a balanced texture, and appealing color to your crab cakes. Nothing fancy, just straightforward pantry staples and fresh crab meat to keep things easy and delicious.

Lump crab meat: Use a full pound of picked-over crab meat to ensure pure crab flavor free of shells.
Mayonnaise: Provides moisture and helps bind the ingredients together beautifully without overpowering.
Large egg: Acts as a natural binder, keeping the cakes together as they bake.
Dijon mustard: Adds a subtle tang that brightens the overall flavor profile.
Worcestershire sauce: Brings a deep, savory umami boost that enhances the crab’s sweetness.
Old Bay seasoning: The classic crab cake spice with just the right kick of warmth and complexity.
Salt and black pepper: Simple seasonings to balance and elevate every bite.
Panko breadcrumbs: Half a cup mixed in for structure, plus extra for a crispy crust on top.
Chopped parsley: Fresh herbs add a lively green color and fresh flavor contrast.
Optional lemon wedges and tartar sauce: Perfect for a zesty, creamy finishing touch when serving.

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 line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup—this little step makes a big difference in the final texture.

Step 2: Mix the crab cake ingredients gently

In a large bowl, combine the lump crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, panko breadcrumbs, and chopped parsley. Stir everything together gently until just combined; overmixing can break up the crab meat and make the cakes dense instead of tender.

Step 3: Shape into patties

Form your mixture into either 8 small or 4 large patties, depending on preference or planned serving size. Handle the mixture with care to keep those lovely lumps of crab intact. Place each patty on the parchment-lined baking sheet and sprinkle a little extra panko on top for that added crunch if you’re craving texture.

Step 4: Bake to golden perfection

Pop your tray into the preheated oven and bake for 18-20 minutes. You’re looking for golden brown edges with a cooked-through interior. The aroma of baking crab cakes will fill your kitchen and whet your appetite beautifully.

Step 5: Let them rest before serving

Once baked, allow the crab cakes to cool slightly on the baking sheet. This resting time helps them set a bit, so they hold together beautifully when you serve them up.

How to Serve Baked Crab Cakes Recipe

Garnishes

A squeeze of fresh lemon juice over the warm crab cakes instantly brightens the flavors, while a dollop of creamy tartar sauce brings a tangy richness that’s irresistible. Fresh chopped parsley sprinkled on top adds a pop of color and freshness that makes every bite feel special.

Side Dishes

These crab cakes pair wonderfully with light, crisp sides like a green salad tossed with lemon vinaigrette or roasted seasonal vegetables. For a heartier meal, pair them with buttery mashed potatoes or creamy coleslaw to complement the seafood flavors perfectly.

Creative Ways to Present

Try serving baked crab cakes as sliders nestled in soft brioche buns with a slather of spicy remoulade for a crowd-pleasing twist. Alternatively, plate them atop a bed of mixed greens or creamy avocado to turn this classic into an elegant starter for special occasions.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store them in an airtight container in the refrigerator. They’ll keep well for up to 2 days. Just be sure to cool them completely before refrigerating to maintain the best texture.

Freezing

You can freeze unbaked crab cake patties wrapped tightly in plastic wrap and placed in a freezer-safe bag for up to one month. Thaw them overnight in the fridge before baking as directed for fresh-from-the-oven taste any time you want.

Reheating

To reheat baked crab cakes, gently warm them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through and crispy again. Avoid microwaving if possible, as it can make the crust soggy.

FAQs

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

While fresh lump crab meat is preferred for the best texture and flavor, you can use canned crab meat if that’s what you have on hand. Just drain it well and pick over for any shell pieces before mixing.

How can I make these crab cakes gluten-free?

Substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. The rest of the ingredients are naturally gluten-free, so the swap works great!

What’s the best way to prevent crab cakes from falling apart?

Handle the mixture gently when forming patties and avoid overmixing. Using breadcrumbs and an egg helps bind the ingredients, but be careful not to compress the mixture too much, as you want to keep those chunky crab pieces intact.

Can I make these crab cakes ahead of time?

Absolutely! You can prepare and shape the patties and store them uncooked in the fridge for up to 24 hours before baking. This makes for a time-saving option if you’re prepping for guests.

Are baked crab cakes healthier than fried?

Yes, baking crab cakes uses less oil, which reduces fat content and calories while still delivering a crispy exterior and tender interior. It’s a lighter way to enjoy this classic seafood favorite without sacrificing any flavor.

Final Thoughts

I truly hope you enjoy making and savoring this Baked Crab Cakes Recipe as much as I do. Its simplicity, combined with the rich, comforting flavors, makes it a timeless dish worth keeping in your recipe collection. Whether it’s a special occasion or a casual dinner, these crab cakes are sure to impress and delight anyone lucky enough to dig in. Happy baking and bon appétit!