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baked crab cake recipe

Baked Crab Cake Recipe

5 from 1 vote
This Baked Crab Cake Recipe offers the perfect balance of flavor and texture, giving you tender, flaky crab meat in every bite with a crispy golden exterior. Made with fresh crab, breadcrumbs, and a variety of savory seasonings, this easy and healthier baked version of the classic crab cake is ideal for appetizers, main courses, or special gatherings. Ready in under an hour, these homemade crab cakes bring the taste of the sea to your kitchen without the mess of frying. Enjoy with a tangy dipping sauce and your favorite sides for a complete meal!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer
Cuisine: American-inspired
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450g fresh crab meat (lump or backfin)
  • 1/2 cup breadcrumbs preferably panko for a lighter texture
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning or preferred seafood seasoning
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil for drizzling
  • Salt and pepper to taste

Equipment

  • Roasting pan or baking sheet
  • Mixing bowls
  • Spoon or scoop
  • Baking parchment (optional)
  • Fork or whisk (for mixing)
  • Measuring spoons
  • Meat Thermometer (optional but recommended)

Method
 

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet or roasting pan with parchment paper or lightly grease it to prevent sticking.
  2. Prepare the Crab Cake Mixture: In a large mixing bowl, mix the fresh crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, parsley and lemon juice. Use a spatula or spoon to gently fold the ingredients together without breaking up the crab meat too much.
  3. Shape the Crab Cakes: With your hands or a spoon, scoop the crab mixture and shape it into 8-10 evenly sized cakes, about 2-3 inches in diameter. If the mixture seems loose, sprinkle more breadcrumbs to help firm it up.
  4. Bake the Crab Cakes: Transfer the shaped cakes onto the prepared baking sheet. Drizzle with some olive oil and salt and pepper to taste. Place in the oven and bake for 15-20 minutes until the crab cakes are golden brown and cooked. For a crisper texture, broil the last 2 to 3 minutes.
  5. Serve: Remove from the oven and let the crab cakes rest for a few minutes. Serve with a lemon wedge, tartar sauce, or your favorite dipping sauce.

Notes

Crab Meat Quality: For the best taste and texture, always use fresh, high-quality crab meat. Lump crab meat is ideal for crab cakes as it offers the most tender and flaky texture.
Binding: Don’t overmix the ingredients to prevent breaking up the crab meat too much. A gentle folding motion works best.
baked crab cake recipe
Make-Ahead: You can prepare the crab cakes in advance, form them, and refrigerate them for up to 4 hours before baking. This helps them hold together better during baking.
Healthier Option: By baking instead of frying, this version of crab cakes is a lighter alternative while still maintaining great flavor.
Serving Suggestions: Serve these crab cakes with a tangy lemon aioli, tartar sauce, or your favorite dipping sauce. Pair with a side salad or roasted vegetables for a well-rounded meal.
baked crab cake recipe