Baked Crab Cakes

Baked crab cakes are a lighter, cleaner twist on the beloved seafood classic—no deep-frying required. These crab cakes are rich with flavor, featuring sweet jumbo lump crab meat accented by zesty lemon, fresh parsley, and a hint of spice from Dijon mustard and hot sauce. The combination of mayonnaise and egg creates the perfect binder, keeping the cakes moist and tender inside while a coating of panko breadcrumbs adds just the right touch of crisp on the outside.

What makes these crab cakes shine is the oven-baked method. It simplifies the cooking process, eliminates excess oil, and still delivers golden, satisfying results. Whether you’re serving them as a main course for a special dinner, a crowd-pleasing appetizer, or even in a sandwich or salad, these baked crab cakes are versatile and undeniably delicious.

They’re quick to make, require only a few key ingredients, and store well for later meals—perfect for hosting or for simple weeknight dinners. No need to wait for a seafood restaurant visit—this homemade version is every bit as flavorful and refined, but easier and healthier to prepare right in your kitchen.

Why You’ll Love This Recipe

• It’s a healthier, oven-baked version with no need for frying
• Uses fresh, simple ingredients to let the crab shine
• Golden, crispy texture without excess oil
• Elegant enough for entertaining, easy enough for weeknights
• Freezes and reheats beautifully for future meals

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Ingredients

• Lemon zest
• Fresh parsley
• Egg
• Mayonnaise
• Dijon mustard
• Hot sauce
• Kosher salt
• Jumbo lump crab meat
• Panko breadcrumbs
• Olive oil

Variations

• Spicy Crab Cakes: Add more hot sauce or a dash of cayenne pepper for extra heat
• Herbaceous flavor: Mix in chopped chives, dill, or tarragon along with parsley
• Gluten-Free Option: Use gluten-free panko or crushed gluten-free crackers
• Mini Crab Cakes: Form into smaller portions for appetizers or party platters
• Crispier Top: Finish under the broiler for 1–2 minutes to add extra crunch

How to Make the Recipe

Step 1

Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly oil it.

Step 2

In a large mixing bowl, combine lemon zest, chopped parsley, egg, mayonnaise, Dijon mustard, hot sauce, and kosher salt. Stir well until fully blended.

Step 3

Gently fold in the lump crab meat, being careful not to break up the chunks too much.

Step 4

Add the panko breadcrumbs and lightly mix until everything is combined. The mixture should hold its shape without being too wet.

Step 5

Form the mixture into equal-sized patties, about 8 crab cakes total, and place them on the prepared baking sheet.

Step 6

Brush the tops of the crab cakes with olive oil to encourage browning.

Step 7

Bake for 12–15 minutes or until golden brown. Optional: broil for the last 1–2 minutes for extra crispiness.

Step 8

Let cool slightly before serving with lemon wedges or your favorite dipping sauce.

Tips for Making the Recipe

• Use fresh lump crab meat for the best texture and flavor
• Handle the mixture gently to preserve crab chunks
• Chill the mixture for 15–30 minutes before shaping if it’s too loose
• Brushing the tops with oil helps them crisp and brown evenly in the oven
• Don’t overbake—crab cakes should be just golden and heated through

How to Serve

Serve baked crab cakes with lemon wedges, tartar sauce, or remoulade. They pair beautifully with a side salad, roasted vegetables, coleslaw, or over a toasted bun for a gourmet crab cake sandwich. They’re also great with a light white wine or sparkling water with citrus.

Make Ahead and Storage

Storing Leftovers

Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.

Freezing

To freeze, place baked crab cakes on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. Freeze for up to 2 months.

Reheating

Reheat in a 375°F oven for 10–12 minutes or until warmed through. For crispiness, use the broiler briefly. Avoid microwaving, which can make them soggy.

FAQs

1. Can I use canned crab meat?

Yes, but fresh or refrigerated lump crab meat offers the best flavor and texture.

2. Can I make these ahead of time?

Yes, form the crab cakes ahead and refrigerate up to 24 hours before baking.

3. How do I keep the crab cakes from falling apart?

Be sure the mixture isn’t too wet and gently mix to avoid breaking up the crab too much. Chilling before baking can help them hold together.

4. Can I make these gluten-free?

Absolutely—just use gluten-free breadcrumbs or crushed gluten-free crackers.

5. What’s the best way to reheat crab cakes?

In the oven at 375°F until heated through; broil briefly for crispiness.

6. What dipping sauces go well with crab cakes?

Tartar sauce, remoulade, lemon aioli, or a spicy sriracha mayo are all great options.

7. Can I add veggies to the mixture?

You can add finely diced celery or red bell pepper, but keep moisture in check.

8. What kind of crab meat should I use?

Jumbo lump crab meat is best for texture, but backfin or claw meat can also work.

9. Can I pan-fry these instead of baking?

Yes, cook in a lightly oiled skillet over medium heat for 3–4 minutes per side.

10. How do I make the crab cakes more flavorful?

Increase the lemon zest, parsley, or Dijon mustard to intensify flavor. You can also add a dash of Old Bay seasoning.

Conclusion

Baked crab cakes are a flavorful, elegant, and healthier alternative to the fried version—perfect for any occasion. With tender crab, a golden crust, and zesty seasonings, this easy recipe delivers restaurant-quality results from the comfort of your kitchen. Whether you’re preparing a special dinner or need a quick, impressive appetizer, these crab cakes are sure to become a go-to favorite.

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