If you are looking for a delightfully flavorful seafood dish that’s easy to prepare and bound to impress, this Baked Crab Cakes Recipe is exactly what you need. Combining tender lump crab meat with a blend of fresh herbs, spices, and just the right touch of tangy Dijon mustard, these crab cakes come out golden and crispy on the outside while remaining luscious and flaky on the inside. The recipe is wonderfully simple, making it perfect for a quick weeknight dinner or an elegant appetizer when entertaining friends. Once you try this baked crab cakes recipe, it might just become your new go-to for a scrumptious seafood treat!
Ingredients You’ll Need
To make these irresistible crab cakes, you only need a handful of fresh, pantry-friendly ingredients. Each component plays a vital role in creating the perfect balance of flavor, moisture, and texture that defines a traditional crab cake with a healthy homemade twist.
- Egg: Acts as a binder to hold the crab cake ingredients together without overpowering the flavor.
- Mayonnaise: Adds creaminess and moisture, keeping the cakes moist while baking.
- Fresh parsley: Provides a hint of herbal freshness and a pop of lovely green color.
- Dijon mustard: Brings a subtle tang and depth that enhances the savory crab taste.
- Old Bay Seasoning: Essential seafood seasoning that adds a classic spicy and aromatic kick.
- Worcestershire sauce: Contributes an umami boost and slight tanginess for complex flavor.
- Fresh lemon juice: Brightens the overall dish with a fresh citrus zestiness.
- Kosher salt and ground pepper: Season gently to enhance the natural crab flavor without overwhelming it.
- Lump crab meat or backfin crab meat: The star ingredient, packed with sweet, succulent crab flavor and delicate texture.
- Panko breadcrumbs: Provide a light and crispy texture to the crab cakes without heaviness.
How to Make Baked Crab Cakes Recipe
Step 1: Mix the Wet Ingredients
Start by cracking an egg into a large mixing bowl and whisking it until smooth. Then add mayonnaise, finely chopped parsley, Dijon mustard, Old Bay seasoning, Worcestershire sauce, fresh lemon juice, kosher salt, and ground pepper. Whisk everything together until you create a smooth, evenly combined mixture. This base is what binds and flavors your crab cakes, so making sure it’s well blended is key.
Step 2: Fold in the Crab Meat and Breadcrumbs
Gently add the lump crab meat and panko breadcrumbs into the bowl. With a spatula, fold all the ingredients together carefully. You want to mix it just enough to combine everything without breaking up the crab meat chunks too much — those chunks are what give your crab cakes that amazing texture.
Step 3: Shape the Crab Cakes
Using a 1/3 cup measuring cup, press the crab mixture firmly into the cup, then slide it onto a greased baking sheet to form individual cakes. This recipe yields 8 evenly sized crab cakes that will bake perfectly and cook through without falling apart.
Step 4: Chill Before Baking
Place the baking sheet in the refrigerator to chill the crab cakes for at least 30 minutes, or up to 24 hours if you’re prepping ahead. Refrigerating helps the crab cakes firm up so they hold their shape better while cooking and enhances the melding of flavors.
Step 5: Preheat the Broiler
When you’re ready to cook, preheat your oven’s broiler setting to high. This high heat is essential to achieve that beautiful golden brown crust on the outside without drying out the crab inside.
Step 6: Broil the Crab Cakes
Place the baking sheet in the oven, positioning it about 6 inches under the broiler. Broil for 5 to 6 minutes, watching very closely to avoid burning. The crab cakes should turn golden brown and crisp on the outside.
Step 7: Enjoy Your Perfect Crab Cakes
Once they are beautifully golden and crispy, remove the crab cakes from the oven. Let them rest for a moment to cool slightly before serving. You’ll notice the perfect balance of crunchy exterior and tender, flavorful crab interior in every bite.
How to Serve Baked Crab Cakes Recipe
Garnishes
Enhance your crab cakes with fresh garnishes like a squeeze of lemon juice, chopped fresh herbs such as parsley or chives, or a dollop of creamy aioli or tartar sauce. These garnishes add freshness, color, and an extra layer of flavor that complements the crab beautifully.
Side Dishes
Pair these crab cakes with light and refreshing sides such as a crisp green salad, roasted vegetables, or classic coleslaw to balance richness. For a more indulgent meal, creamy mashed potatoes or buttery corn on the cob are fantastic companions.
Creative Ways to Present
For a fun twist, serve baked crab cakes atop a bed of mixed greens or in buttery slider buns for mini crab cake sandwiches. You can also present them on skewers with grilled veggies for finger food-friendly appetizers at your next gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days. Make sure they have completely cooled before sealing to maintain their texture and flavor.
Freezing
If you want to freeze the crab cakes, place them on a baking sheet in a single layer to freeze solid, then transfer to a freezer-safe bag or container and store for up to 1 month. Freeze before cooking to preserve texture.
Reheating
Reheat leftover or frozen crab cakes in a preheated oven at 350°F (175°C) for 8 to 10 minutes, or until warmed through and the exterior crisps up again. Avoid microwaving to prevent sogginess.
FAQs
Can I use canned crab meat for this recipe?
While fresh or lump crab meat offers the best texture and flavor, you can use well-drained canned crab meat in a pinch. Just be gentle to avoid overmixing, as canned crab tends to be softer.
Is it necessary to use panko breadcrumbs?
Panko breadcrumbs give a lighter, crispier texture, but you can substitute with regular breadcrumbs or crushed crackers if needed. Keep in mind that panko helps keep the crab cakes airy.
Can I make the crab cakes ahead of time and freeze them before cooking?
Absolutely! Prepare and shape your crab cakes, freeze them on a tray until solid, then store in a sealed container. When ready, cook from frozen, adding a minute or two to your broiling time.
What can I serve with these crab cakes for a complete meal?
The crab cakes pair wonderfully with fresh salads, steamed vegetables, or even creamy risotto. Adding a light citrusy or herb sauce can elevate the meal even more.
How do I prevent the crab cakes from falling apart?
Use a gentle folding technique when mixing to keep the crab lumps intact and chill the cakes well before cooking to help them hold their shape under the heat.
Final Thoughts
This Baked Crab Cakes Recipe is a shining example of how simple ingredients, when combined with care, can turn into a spectacular dish that’s sure to wow your family and friends. The ease of preparation paired with the incredible flavor and perfect texture makes it a true crowd-pleaser. I encourage you to dive into your kitchen and give these crab cakes a try — I promise they’ll become a beloved staple in your recipe collection!
Print
Baked Crab Cakes Recipe
- Prep Time: 6 minutes
- Cook Time: 6 minutes
- Total Time: 36 minutes (including chilling time)
- Yield: 8 crab cakes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These baked crab cakes are a quick and delicious appetizer or main course, featuring lump crab meat combined with flavorful seasonings, baked to golden, crispy perfection under the broiler. They’re easy to prepare and offer a delightful blend of textures and tastes.
Ingredients
Crab Cake Mixture
- 1 egg
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped fresh parsley
- 2 teaspoons Dijon mustard
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 pound lump crab meat or backfin crab meat
- 1/2 cup panko breadcrumbs
Instructions
- Mix wet ingredients and seasonings. In a large mixing bowl, whisk the egg, then add mayonnaise, chopped parsley, Dijon mustard, Old Bay seasoning, Worcestershire sauce, fresh lemon juice, kosher salt, and ground pepper. Whisk until fully combined to create the crab cake base.
- Combine the crab and breadcrumbs. Gently fold in the lump crab meat and panko breadcrumbs using a spatula, taking care to keep the crab meat in large chunks for texture.
- Shape the crab cakes. Press the mixture into a 1/3 cup measuring cup to form evenly sized crab cakes, then place them onto a greased baking sheet. This recipe yields 8 crab cakes.
- Chill the crab cakes. Refrigerate the crab cakes on the baking sheet for at least 30 minutes, or up to 24 hours, to help them set and hold their shape during broiling.
- Preheat the broiler. Set your oven broiler to high and allow it to fully preheat before cooking to ensure even browning.
- Broil the crab cakes. Place the baking sheet with the crab cakes under the preheated broiler and cook for 5 to 6 minutes, watching carefully to prevent burning. The tops should become golden brown and crispy.
- Serve. Remove the crab cakes from the oven once they are crispy and golden brown. Serve immediately for the best texture and flavor.
Notes
- Use lump crab meat for the best texture and taste, but backfin crab meat works as a more economical option.
- Refrigerating the crab cakes before broiling helps them hold together better and improves texture.
- Keep a close eye during broiling to avoid burning since broilers cook quickly.
- Serve with tartar sauce, lemon wedges, or a remoulade for added flavor.
