Baked Crab Cakes

Indulge in the rich, savory flavors of these Baked Crab Cakes, a lighter take on the classic seafood favorite. Made with lump crab meat, fresh herbs, and a crispy panko topping, these crab cakes are baked to golden perfection instead of fried, making them a healthier option without sacrificing flavor.

Perfect as an appetizer, main dish, or even a fancy brunch item, these crab cakes are sure to impress. Serve them with a zesty dipping sauce or a fresh salad for a complete meal that’s both elegant and easy to make!

Kitchen Equipment Needed

• Baking sheet
• Parchment paper
• Mixing bowl
• Measuring cups and spoons
• Knife and cutting board

Ingredients Overview

• Crab Meat: Lump crab meat for the best texture and flavor.
• Breadcrumbs: Panko for a crispy topping.
• Herbs: Fresh parsley and Old Bay seasoning for a classic flavor.
• Eggs: Bind the ingredients together.
• Dipping Sauce: A tangy, creamy sauce to complement the crab cakes.

Ingredients (Makes 8 crab cakes)

For the Crab Cakes

• 1 lb lump crab meat (drained and picked over for shells)
• ½ cup panko breadcrumbs (plus extra for topping)
• ¼ cup mayonnaise
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh parsley (chopped)
• 1 teaspoon Old Bay seasoning
• ½ teaspoon Worcestershire sauce
• 1 tablespoon lemon juice
• Salt and pepper (to taste)

For the Dipping Sauce

• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• ½ teaspoon Old Bay seasoning

For Garnish

• Lemon wedges
• Fresh parsley (chopped)

Directions

Step 1: Prepare the Crab Mixture

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a mixing bowl, combine the crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, Old Bay seasoning, Worcestershire sauce, lemon juice, salt, and pepper. Gently mix until just combined.

Step 2: Shape the Crab Cakes

Divide the mixture into 8 equal portions and shape each into a patty. Place the patties on the prepared baking sheet. Sprinkle the tops with additional panko breadcrumbs.

Step 3: Bake

Bake for 15-20 minutes, or until the crab cakes are golden brown and heated through.

Step 4: Make the Dipping Sauce

In a small bowl, mix the mayonnaise, Dijon mustard, lemon juice, and Old Bay seasoning.

Step 5: Garnish & Serve

Garnish the crab cakes with fresh parsley and serve hot with lemon wedges and the dipping sauce on the side.

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Nutrition (per crab cake, ~8 servings)

• Calories: ~150
• Fat: ~8g
• Carbohydrates: ~8g
• Protein: ~12g

Expert Tips

• Handle Gently: Be careful not to overmix the crab mixture to keep the cakes tender.
• Extra Crispy: Broil the crab cakes for 1-2 minutes at the end for an extra crispy topping.
• Make Ahead: Shape the crab cakes and refrigerate for up to 24 hours before baking.

FAQs

Can I use canned crab meat?
Yes, but fresh or lump crab meat is recommended for the best texture.

What if I don’t have Old Bay seasoning?
Use a mix of paprika, celery salt, and black pepper as a substitute.

Can I freeze these crab cakes?
Yes, freeze before baking. Thaw in the fridge and bake as directed.

Storing & Reheating

• Storing: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in the oven at 350°F (175°C) for 5-10 minutes.

Substitutions & Variations

• Gluten-Free: Use gluten-free breadcrumbs.
• Spicy Twist: Add a pinch of cayenne pepper or a dash of hot sauce to the mixture.
• Extra Herbs: Add fresh dill or chives for extra flavor.

These Baked Crab Cakes are a delicious and elegant dish that’s perfect for any occasion. Enjoy the tender crab and crispy topping in every bite!