Description
These baked crab cakes are crisp on the outside, tender on the inside, and packed with sweet crab meat and savory seasonings. Baking makes them lighter than the fried version while still delivering all the flavor. Perfect as a main dish, appetizer, or sandwich filling, and they come together quickly for any night of the week.
Ingredients
Scale
Main 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
Optional for Serving
- Lemon wedges
- Tartar sauce
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix Ingredients: In a large bowl, gently mix the lump crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, panko breadcrumbs, and chopped parsley until just combined. Be careful not to overmix to keep the crab meat tender and flaky.
- Form Patties: Shape the mixture into 8 small patties or 4 large patties, depending on your serving preference. Place them evenly spaced on the prepared baking sheet.
- Add Crunch: Lightly sprinkle extra panko breadcrumbs on top of each crab cake for an added crispy texture, if desired.
- Bake: Bake in the preheated oven for 18–20 minutes, or until the crab cakes are golden brown and cooked through.
- Serve: Let the crab cakes cool slightly before serving. Serve warm with lemon wedges, tartar sauce, or over a fresh salad for a delightful meal.
Notes
- For extra crispiness, lightly brush the tops of the crab cakes with melted butter before baking.
- Serve with lemon wedges and tartar sauce to enhance the flavors.
- You can prepare the patties ahead of time and refrigerate them unbaked for up to 24 hours.
- Handle the crab meat gently to maintain tender texture in the crab cakes.
