Baked Crab Cakes are a crispy, golden, and delicious seafood dish that delivers all the flavor of traditional crab cakes—without the excess oil from frying. These easy-to-make, oven-baked crab cakes are perfect for weeknight dinners, appetizers, or special occasions.
With sweet lump crab meat, a light breadcrumb mixture, and zesty seasonings, these crab cakes are flavorful, juicy, and beautifully crisp on the outside.
1. Why You’ll Love This Recipe
✔ Healthier Than Fried – Baked instead of pan-fried for less oil and fewer calories.
✔ Easy & Quick – Ready in under 30 minutes.
✔ Perfect Texture – Crispy on the outside, tender inside.
✔ Great for Any Occasion – Works as a main dish or appetizer.
2. Ingredients for Baked Crab Cakes
For the Crab Cakes:
- 1 pound lump crab meat (fresh or canned, drained well)
- ½ cup panko breadcrumbs (or crushed crackers)
- ÂĽ cup mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon juice
- Salt & pepper, to taste
For the Coating & Baking:
- 1 tablespoon olive oil or melted butter (for brushing)
- Lemon wedges & extra parsley (for garnish)
3. How to Make Baked Crab Cakes
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or grease it lightly.
Step 2: Prepare the Crab Cake Mixture
- In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, and seasonings.
- Gently fold in the lump crab meat, breadcrumbs, and parsley until just combined.
✔ Bonus Tip: Don’t overmix—keeping lumps of crab intact makes for the best texture!
Step 3: Form & Chill the Crab Cakes
- Shape the mixture into 6-8 patties (about ½ inch thick).
- Place on a plate and refrigerate for 20 minutes to help them hold their shape.
âś” Bonus Tip: Chilling prevents the crab cakes from falling apart while baking.
Step 4: Bake the Crab Cakes
- Transfer crab cakes to the prepared baking sheet.
- Lightly brush with olive oil or melted butter for a golden crust.
- Bake for 15-18 minutes, flipping halfway, until golden brown and crispy.
âś” For Extra Crispiness: Broil for 2-3 minutes at the end.
Step 5: Serve & Enjoy
- Garnish with fresh parsley and lemon wedges.
- Serve with tartar sauce, remoulade, or aioli.
âś” Pair With: A fresh salad, roasted veggies, or garlic bread.
4. Variations & Substitutions
1. Gluten-Free Crab Cakes
- Use gluten-free panko or crushed rice crackers.
2. Spicy Crab Cakes
- Add ½ teaspoon cayenne pepper or chopped jalapeños.
3. Low-Carb/Keto Crab Cakes
- Replace breadcrumbs with almond flour or crushed pork rinds.
4. Dairy-Free Crab Cakes
- Use vegan mayo and olive oil instead of butter.
5. Tips for the Best Baked Crab Cakes
âś” Use High-Quality Crab Meat: Fresh lump crab meat gives the best texture and flavor.
âś” Chill Before Baking: Helps crab cakes hold their shape.
✔ Don’t Overmix: Keep some lumps of crab meat for better texture.
âś” Broil for Crispiness: A quick broil at the end creates a crispy crust.
âś” Pair with a Dipping Sauce: Tartar sauce, aioli, or remoulade enhance the flavor.
6. What to Serve with Baked Crab Cakes
Perfect Side Dishes:
- Coleslaw – A refreshing, crunchy side.
- Garlic Butter Asparagus – Light and flavorful.
- Corn on the Cob – Sweet, buttery, and delicious.
- Crispy Roasted Potatoes – A hearty pairing.
- Lemon Herb Rice – A zesty, fresh complement.
Best Drinks to Pair:
- White Wine – Sauvignon Blanc or Chardonnay.
- Light Beer – A crisp lager or pilsner.
- Sparkling Water with Lemon – Refreshing and palate-cleansing.
7. Storing & Reheating Leftovers
1. How to Store:
- Keep in an airtight container in the fridge for up to 3 days.
2. How to Freeze:
- Place uncooked crab cakes on a baking sheet and freeze until firm.
- Transfer to a freezer bag and store for up to 3 months.
- Bake directly from frozen at 400°F for 20-22 minutes.
3. How to Reheat:
- Oven: Bake at 350°F for 5-7 minutes.
- Air Fryer: Heat at 375°F for 4-5 minutes.
- Stovetop: Sauté in a pan with a little oil for 2-3 minutes per side.
âś” Avoid Microwaving: It makes the crab cakes soggy.
8. FAQs
1. What’s the best type of crab meat for crab cakes?
Lump crab meat is best—it has large, sweet chunks that hold together well.
2. Can I use canned crab meat?
Yes, but drain it well to remove excess moisture.
3. How do I keep my crab cakes from falling apart?
- Chill the mixture before baking.
- Don’t overmix—keeping lumps of crab meat intact helps.
- Use the right binder—egg and breadcrumbs help hold them together.
4. Can I pan-fry these instead of baking?
Yes! Heat 2 tablespoons oil in a pan and cook for 3-4 minutes per side.
5. What sauce goes best with crab cakes?
Tartar sauce, lemon aioli, or a spicy remoulade are great choices.
6. Can I make these crab cakes without mayo?
Yes! Use Greek yogurt or mashed avocado instead.
7. Can I make mini crab cakes for appetizers?
Absolutely! Shape them into smaller patties and bake for 10-12 minutes.
8. How can I make them extra crispy?
Broil for 2-3 minutes after baking for a golden crust.
9. Can I add cheese to crab cakes?
Yes! Parmesan or Gruyère adds a delicious savory note.
10. What’s the difference between Maryland-style and regular crab cakes?
Maryland-style crab cakes focus on lump crab meat with minimal fillers, while other versions may include more breadcrumbs or seasoning.
Baked Crab Cakes are crispy, flavorful, and easy to make—without all the grease from frying. Whether you’re making them for a quick dinner, party appetizer, or holiday meal, this recipe guarantees tender, juicy crab cakes with a golden crust.
Try them today and enjoy restaurant-quality crab cakes at home! 🦀🔥