Golden, Crispy Baked Crab Cakes Recipe for Seafood Lovers

Seafood enthusiasts adore these delectable crab cakes with their crispy, golden-brown crispy baked crab cakes that promise a restaurant-worthy experience at home.

Fresh lump crabmeat takes center stage in this simple yet elegant dish.

Each bite delivers a perfect balance of tender, sweet crab and crunchy exterior.

The recipe eliminates deep-frying, making it a healthier alternative without sacrificing flavor.

Minimal ingredients come together quickly for an impressive appetizer or main course.

Serve these mouthwatering crab cakes with a zesty remoulade or fresh lemon wedges to elevate your dining experience.

You’ll want to add this crowd-pleasing recipe to your regular rotation.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 300 kcal

Servings: 4

Ingredients for Baked Crab Cakes

• Mayonnaise: Creamy binding agent that helps hold ingredients together and adds rich flavor.
• Egg: Essential for structural integrity and helping crab cakes maintain shape.
• Dijon Mustard: Provides tangy kick and enhances overall depth of taste.
• Worcestershire Sauce: Adds complex umami undertones and subtle savory notes.
• Lemon Juice: Brightens flavors and adds fresh citrusy dimension.

• Old Bay Seasoning: Classic seafood spice mix delivering signature maritime flavor profile.
• Garlic Powder: Contributes warm, aromatic background taste.
• Paprika: Brings subtle smokiness and beautiful reddish color.
• Parsley: Introduces fresh herbaceous element and visual appeal.
• Green Onions: Offers mild onion sharpness and vibrant color.

• Lump Crab Meat: Premium protein base with delicate, sweet seafood flavor; choose fresh or high-quality canned options.
• Panko Breadcrumbs: Creates crispy exterior and helps bind ingredients; light and airy texture ensures perfect crunch.

Tools to Shape and Bake Crab Cakes

• Large Mixing Bowl: Essential for combining all ingredients smoothly and gently mixing crab meat.
• Whisk: Perfect for blending mayonnaise, egg, and seasonings into a uniform mixture.
• Baking Sheet: Creates an even cooking surface for uniform golden-brown crab cakes.
• Parchment Paper or Cooking Spray: Prevents sticking and helps achieve crispy edges.
• Measuring Cups and Spoons: Ensures precise ingredient quantities for consistent results.
• Cooking Spray or Olive Oil Brush: Adds extra crispness to the crab cake exterior.
• Spatula: Helpful for flipping crab cakes midway through baking.
• Hands: Great for shaping crab cakes into uniform patties without overworking the mixture.

How to Make Baked Crab Cakes at Home

• Prep the Oven

Get your oven warmed up to 400F and line a baking sheet with parchment paper or give it a quick spray of cooking oil.

• Mix the Magic

Whisk together all your flavor boosters in a big bowl – mayo, egg, mustard, Worcestershire sauce, spices, and herbs will create a delicious base.

• Fold in the Treasure

Gently combine crab meat and breadcrumbs into your mixture. Handle with care to keep the texture light and delicate.

• Shape Your Cakes

Use your hands to craft 6-8 perfect crab cakes. Keep them loose and generous.

• Set Up for Baking

Place crab cakes on the prepared sheet with some breathing room between them. Give the tops a light spray of oil for extra crunch.

• Bake to Golden Perfection

Slide the tray into the oven and bake for 18-20 minutes. Flip them halfway through to ensure even browning.

• Optional Crispy Finish

For an extra crispy exterior, hit the broiler for 1-2 minutes at the end.

• Serve and Enjoy

Plate these beauties warm and pair with tartar sauce or a fresh lemon wedge for a delightful meal.

Tips to Customize Baked Crab Cakes

• Quick Crab Cake Success: Use fresh, high-quality lump crab meat for the best flavor and texture.
• Make-Ahead Magic: Prepare crab cakes up to 24 hours in advance and refrigerate before baking to help them hold together better.
• Gluten-Free Friendly: Swap panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers for a celiac-safe option.
• Spice It Up: Experiment with different seasonings like cayenne pepper, smoked paprika, or fresh dill to create unique flavor profiles.
• Protein-Packed Alternative: For a low-carb version, replace breadcrumbs with almond flour or crushed pork rinds while maintaining the delicious crab cake essence.

What to Serve with Crab Cakes

• Coastal Brunch Delight: Pair these golden crab cakes with a fresh mixed green salad topped with citrus vinaigrette for a light, refreshing meal.
• Seafood Feast Presentation: Arrange crab cakes on a large platter surrounded by lemon wedges, garnish with fresh parsley, and serve with homemade remoulade sauce for elegant entertaining.
• Sandwich Transformation: Create gourmet crab cake sliders by placing each cake on a soft brioche mini bun with crisp lettuce and a dollop of spicy aioli for a fun handheld option.
• Breakfast Twist: Top a warm crab cake with a perfectly poached egg and drizzle hollandaise sauce for a luxurious morning breakfast that elevates traditional eggs benedict.

Storing and Reheating Crab Cakes Right

• Quick Cooling Technique: Let crab cakes rest on a wire rack for 5-10 minutes after baking to maintain crispy exterior and prevent soggy bottoms.
• Refrigeration Strategy: Store leftover crab cakes in an airtight container for up to 3 days, separating layers with parchment paper to prevent sticking.
• Freezing Method: Wrap individual unbaked or baked crab cakes tightly in plastic wrap, then place in freezer bags. Frozen crab cakes can last up to 1 month. Thaw overnight in refrigerator before reheating.
• Reheating Tip: Restore crispiness by warming crab cakes in a preheated 375F oven for 10-12 minutes, avoiding microwave which can make them mushy. Avoid reheating more than once to maintain quality and food safety.

Crispy Baked Crab Cakes Recipe

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4.9 from 15 reviews

• Total Time: 30 minutes
• Yield: 5 1x

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Description

Delightful Maryland baked crab cakes blend fresh lump crabmeat with delicate seasonings for a healthier seafood experience. Crisp golden exterior and tender interior make these cakes a perfect appetizer or main course that seafood enthusiasts will savor.

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Ingredients

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• 1 lb (454 g) lump crab meat (picked over for shells)
• ½ cup panko breadcrumbs
• ¼ cup mayonnaise
• 1 egg (lightly beaten)
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh parsley (chopped)
• 1 tbsp fresh lemon juice
• 1 tbsp green onions (chopped)
• 1 tsp Old Bay seasoning
• ½ tsp garlic powder
• ½ tsp paprika
• Salt & black pepper to taste
• Cooking spray or olive oil (for baking)

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Instructions

1. Preparation: Line a baking sheet with parchment paper or apply cooking spray, creating a non-stick surface for delicate crab cakes.
2. Seasoning Blend: Whisk together wet and dry seasonings in a large mixing bowl, developing a robust flavor foundation for the crab meat.
3. Mixture Integration: Gently fold crab meat into the seasoned mixture, preserving the meat’s natural texture and preventing fragmentation of delicate chunks.
4. Breadcrumb Incorporation: Softly mix panko breadcrumbs throughout the crab mixture, ensuring even distribution without compacting the protein.
5. Cake Formation: Shape the mixture into uniform rounds, maintaining a light, airy texture that preserves the crab’s delicate character.
6. Baking Preparation: Position crab cakes on the prepared sheet, allowing adequate spacing for even heat circulation and potential browning.
7. Surface Enhancement: Lightly coat the cakes with cooking spray or olive oil to promote a crisp, golden exterior during roasting.
8. Oven Transformation: Bake in a preheated 400F (200C) oven, midway rotating to ensure consistent coloration and thorough heating.
9. Final Crisp: Activate broiler for a brief 1-2 minute finish, carefully monitoring to achieve perfect golden-brown coloration without burning.
10. Serving Presentation: Plate the crab cakes immediately, accompanied by vibrant tartar sauce, fresh lemon wedges, or a complementary crisp salad.

Notes

• Preserve Crab Texture: Handle lump crab meat gently to maintain delicate chunks, avoiding excessive mixing or breaking of the protein.
• Control Moisture Balance: Drain crab meat thoroughly to prevent soggy cakes, using paper towels to remove excess liquid before mixing ingredients.
• Enhance Binding Without Heaviness: Use minimal breadcrumbs and egg as binders, keeping the mixture light while ensuring the cakes hold together during baking.
• Achieve Perfect Golden Crust: Lightly spray or brush with oil before baking, and finish under broiler for 1-2 minutes to create a crispy, appetizing exterior without drying out the interior.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 270
• Sugar: 1 g
• Sodium: 640 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 17 g
• Cholesterol: 70 mg