If you’re craving a seafood dish that’s bursting with flavor yet wonderfully light and easy to prepare, this Baked Crab Cakes Recipe is exactly what you need. Imagine tender lumps of fresh crab meat combined with just the right amount of breadcrumbs, herbs, and spices, baked to golden perfection without any heavy frying. It’s a delightful balance of crispy edges and tender centers that will have everyone asking for seconds. Whether as a party appetizer or a weeknight treat, these crab cakes bring that cherished taste of the coast right to your kitchen, in a healthy, fuss-free way.
Ingredients You’ll Need
The magic of this Baked Crab Cakes Recipe lies in its simplicity. Each ingredient works to build a perfect harmony of flavors and textures, from the sweetness of the crab meat to the gentle crunch of red bell peppers and the zing of Dijon mustard.
- 1 pound lump crab meat: The star of the show, make sure to pick over for any shells for a smooth texture.
- 1/2 cup plain breadcrumbs: Helps bind the crab cakes while adding a delicate crumbly texture without overpowering flavor.
- 1/4 cup mayonnaise: Adds moisture and richness, keeping the cakes tender.
- 1 large egg: Acts as a natural binder to hold everything together perfectly.
- 1 tablespoon Dijon mustard: Introduces a subtle tang that brightens the crab’s natural sweetness.
- 1 tablespoon Worcestershire sauce: Deepens the savory umami notes for a well-rounded taste.
- 1 teaspoon Old Bay seasoning: Classic and essential, providing that iconic spicy seafood seasoning.
- 1/2 teaspoon garlic powder: Adds a mellow garlicky warmth without overwhelming the dish.
- 1/4 cup finely chopped green onions: Offers a mild onion crunch and fresh color.
- 1/4 cup finely chopped red bell pepper: Gives a sweet crunch and vibrant hue.
- Salt and black pepper to taste: Enhances all the flavors without masking them.
- Lemon wedges and tartar sauce: Perfect accompaniments for that extra zing and creamy finish when serving.
How to Make Baked Crab Cakes Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 400°F and lining a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This sets the stage for perfectly baked crab cakes with golden crispy tops.
Step 2: Combine Ingredients Carefully
In a large bowl, gently fold together the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, green onions, red bell pepper, plus salt and pepper. Take care to mix just until combined so you don’t shred the delicate crab pieces.
Step 3: Form the Patties
Divide the mixture into 8 equal portions and shape them into compact patties. Consistent sizing ensures even baking and makes for beautiful presentation.
Step 4: Prepare for Baking
Arrange the crab cakes on your prepared baking sheet. Lightly brush or spray each one with olive oil or melted butter to encourage that gorgeous golden crust as they bake.
Step 5: Bake to Perfection
Place the crab cakes in the oven and bake for 12 to 15 minutes. Halfway through, flip them carefully to develop a golden crust on both sides. For an extra crispy finish, turn on the broiler for the last 2 minutes, but watch them closely so they don’t burn.
How to Serve Baked Crab Cakes Recipe
Garnishes
A squeeze of fresh lemon over the warm crab cakes really elevates the flavors, adding a clean and zesty brightness. Pair with classic tartar sauce or even a homemade remoulade for dipping that blends creamy, tangy, and slightly spicy notes beautifully.
Side Dishes
Keep it light and fresh with a crisp green salad or some roasted asparagus for a simple elegant meal. Alternatively, traditional coleslaw or a corn salad adds both texture and a complementary slight sweetness to your plate.
Creative Ways to Present
Try serving these crab cakes atop a bed of lightly dressed arugula for a modern touch or place them in mini slider buns with a dollop of aioli for a fun party appetizer. You could also try stacking them with avocado slices or a mango salsa for a tropical twist that wow guests.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be refrigerated in an airtight container for up to 2 days without losing their freshness. Reheat gently to preserve their texture and avoid dryness.
Freezing
This Baked Crab Cakes Recipe is freezer-friendly. Place the uncooked formed patties on a baking sheet to freeze individually, then transfer to a container or freezer bag. Frozen crab cakes will keep for up to 2 months and can be baked straight from frozen with a few extra minutes in the oven.
Reheating
To rewarm, place the crab cakes on a baking sheet and heat in a 350°F oven for about 10 minutes. This helps maintain their crisp exterior while warming through evenly.
FAQs
Can I use canned crab meat for this recipe?
While fresh lump crab meat offers the best texture and flavor, high-quality canned crab meat can work in a pinch. Just be sure to drain it well and pat dry to avoid a watery mixture.
Can I make these crab cakes gluten-free?
Absolutely! Substitute the plain breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers without altering the overall deliciousness.
What is the best way to avoid crab cakes falling apart?
Be gentle when mixing to keep the crab lumps intact, and don’t over-handle the mixture. Using the right amount of binder like egg and mayonnaise helps hold everything together perfectly.
Can I cook crab cakes in a skillet instead of baking?
You can pan-fry crab cakes for a more traditional crispy crust, but this recipe is specifically designed for baking to keep them lighter and less oily while still delicious.
How spicy are these crab cakes with Old Bay seasoning?
Old Bay provides a mild warmth and signature flavor without overwhelming heat, making the crab cakes approachable for all palates.
Final Thoughts
This Baked Crab Cakes Recipe is such a joy to make and share. It strikes that perfect balance between simplicity and flavor, delivering a restaurant-worthy dish straight from your oven. Whether you’re cooking for family, friends, or just treating yourself, I promise these crab cakes will become a beloved classic in your recipe box. Give it a try—you won’t regret it!
Print
Baked Crab Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 crab cakes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Baked Crab Cakes are a delicious and healthier take on a classic seafood appetizer. Made with lump crab meat and lightly seasoned with Old Bay, garlic powder, and fresh vegetables, they’re perfectly golden and tender, baked to perfection in the oven. Easy to prepare and great for entertaining, serve them warm with lemon wedges and tartar sauce for a delightful treat.
Ingredients
Crab Cake Mixture
- 1 pound lump crab meat, picked over for shells
- 1/2 cup plain breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red bell pepper
- Salt and black pepper, to taste
For Serving
- Lemon wedges
- Tartar sauce
- Olive oil or melted butter, for brushing
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Mix ingredients gently: In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, green onions, red bell pepper, salt, and pepper. Mix carefully just until everything is combined, taking care not to break up the crab meat too much, preserving its flaky texture.
- Shape the crab cakes: Divide the mixture into 8 equal portions and pat each into a compact, round patty. Place the formed crab cakes evenly spaced on the prepared baking sheet.
- Prepare for baking: Lightly spray or brush the tops of the crab cakes with olive oil or melted butter to encourage a golden-brown finish as they bake.
- Bake the crab cakes: Bake in the preheated oven for 12 to 15 minutes, flipping the crab cakes once halfway through the cooking time to ensure even browning and thorough cooking.
- Serve: Remove the crab cakes from the oven when golden and cooked through. Serve warm accompanied by lemon wedges and tartar sauce for dipping.
Notes
- For an extra crispy crust, broil the crab cakes for the last 2 minutes after baking.
- The crab cake mixture can be prepared ahead of time and refrigerated for up to one day before baking.
- Substituting panko breadcrumbs for plain breadcrumbs will give a crunchier texture.
