Craving something light, savory, and bursting with coastal flavors? These baked crab cakes are just what you need! Packed with tender crab meat, flavorful seasonings, and a touch of crispness, they’re perfect as an appetizer, a light main course, or a fancy addition to your next gathering.
Why You’ll Love This Recipe?
These baked crab cakes are healthier than their fried counterparts but just as satisfying. They’re easy to make, versatile, and full of juicy crab flavor. Plus, baking them ensures they’re golden and crisp without the mess of frying.
Ingredients
Here’s a quick look at what you’ll need:
- Lump crab meat
- Panko breadcrumbs
- Mayonnaise, Dijon mustard, and Old Bay seasoning
- Egg for binding
- Lemon juice and fresh parsley for brightness
The full list of ingredients and measurements is in the recipe card below.
Directions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, egg, lemon juice, and parsley. Mix just until combined to avoid breaking up the crab.
- Shape the mixture into small patties and place them on the prepared baking sheet.
- Lightly brush the tops with melted butter or oil for added crispness.
- Bake for 12-15 minutes, flipping halfway through, until golden and slightly crisp. Serve warm with tartar sauce or lemon wedges.
Expert Tips and Tricks
- Handle with care: Mix and shape the crab cakes gently to keep the crab meat intact for the best texture.
- Chill before baking: Refrigerate the patties for 15-20 minutes to help them hold their shape.
- Add a crunch: Sprinkle a little extra panko on top before baking for an even crispier finish.
Recipe Variations and Possible Substitutions
- Gluten-free option: Use gluten-free breadcrumbs or crushed rice crackers.
- Spicy kick: Add a dash of hot sauce or cayenne pepper to the mixture.
- Different herbs: Swap parsley for cilantro or dill for a unique twist.
Serving and Pairing Suggestions
Pair these crab cakes with a zesty slaw, a fresh green salad, or roasted vegetables for a complete meal. For appetizers, serve with dipping sauces like aioli, tartar sauce, or a spicy remoulade. A crisp white wine or sparkling water with lemon complements the flavors perfectly.
Storage and Reheating Tips
Store leftover crab cakes in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F (175°C) for 8-10 minutes to maintain their crispness. They can also be frozen for up to 2 months—thaw in the fridge before reheating.
FAQs
1. Can I use canned crab meat?
Yes, but for the best flavor and texture, opt for lump or jumbo lump crab meat. Drain well if using canned.
2. How do I keep my crab cakes from falling apart?
Make sure the mixture is well-chilled before shaping and baking. The egg and breadcrumbs act as binders to hold everything together.
3. Can I make these ahead of time?
Absolutely! Prepare the patties and refrigerate them for up to 24 hours before baking.
4. What other sauces go well with crab cakes?
Apart from tartar sauce, try lemon butter sauce, chipotle mayo, or a simple garlic aioli.
Conclusion
These irresistible baked crab cakes are proof that great seafood dishes don’t need to be complicated. Whether you’re planning a fancy dinner or just treating yourself, they deliver incredible flavor and texture every time. Whip up a batch and let the compliments roll in!
Print
Irresistible Baked Crab Cakes Perfect for Any Occasion
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8–10 crab cakes 1x
- Category: Appetizer, Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These baked crab cakes are packed with flavor, featuring tender crab meat, savory seasonings, and a crispy, golden exterior. Perfect for a special occasion or a quick weeknight meal, they are easy to make and bursting with deliciousness in every bite!
Ingredients
For the Crab Cakes:
- 1 lb fresh lump crab meat, picked over for shells
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning (or your favorite seafood seasoning)
- 1 tsp garlic powder
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- Salt and pepper, to taste
- 2 tbsp olive oil (for greasing the baking sheet)
For the Dipping Sauce:
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp hot sauce (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with olive oil.
- Prepare the Crab Cake Mixture:
- In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Old Bay seasoning, garlic powder, parsley, lemon juice, salt, and pepper.
- Gently fold the ingredients together, being careful not to break up the crab meat too much.
- Form the Crab Cakes:
- Using your hands, form the mixture into 8–10 small crab cakes. Place them on the prepared baking sheet.
- Bake:
- Bake the crab cakes for 15–20 minutes, or until golden brown and crispy on the outside. You can also broil them for an additional 1-2 minutes at the end to get them extra crispy.
- Prepare the Dipping Sauce:
- While the crab cakes are baking, mix together the mayonnaise, Dijon mustard, lemon juice, and hot sauce (if using) in a small bowl.
- Garnish the sauce with fresh parsley.
- Serve:
- Once the crab cakes are done, remove them from the oven and serve with the dipping sauce. Enjoy!
Notes
- For a healthier option, you can lightly pan-sear the crab cakes in a skillet instead of baking them.
- If you prefer a spicier kick, add extra hot sauce or cayenne pepper to the dipping sauce.
- Serve the crab cakes on a bed of mixed greens or with a side of coleslaw for a complete meal.
Nutrition
- Serving Size: 1 crab cake
- Calories: 180
- Sugar: 2g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 450mg
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 80mg