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Baked Crab Cakes


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  • Author: Lina
  • Total Time: 40 minutes

Description

These Baked Crab Cakes are tender, flavorful, and packed with fresh lump crab meat. With a crispy exterior and a soft, savory interior, they’re the perfect light appetizer or main course. Baked instead of fried for a healthier option, they’re seasoned with Old Bay and a touch of Dijon mustard, making them absolutely irresistible. Serve with your favorite dipping sauce and enjoy!


Ingredients

Scale
  • 1 pound lump crabmeat
  • 1/2 cup mayonnaise
  • 1/4 cup chopped fresh parsley
  • 1/4 cup breadcrumbs
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a large bowl, combine the lump crabmeat, mayonnaise, chopped parsley, breadcrumbs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Stir gently to combine.
  • Fold in the egg and mix until everything is well incorporated, being careful not to break up the crabmeat too much.
  • Form the mixture into 8 crab cakes and place them on a baking sheet lined with parchment paper.
  • Bake in the preheated oven for 20-25 minutes, or until the crab cakes are golden brown and slightly crispy on the outside.
  • Serve hot with your favorite dipping sauce, such as tartar sauce, cocktail sauce, or a lemon aioli.

Notes

  • For extra crispiness, you can broil the crab cakes for the last 2-3 minutes of baking.
  • You can substitute the breadcrumbs with panko breadcrumbs for a lighter, crunchier texture.
  • These crab cakes can be made in advance and stored in the fridge for up to 2 days before baking.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes