Short Description

These irresistible baked crab cakes are packed with fresh crab meat, flavorful seasonings, and a crispy golden crust. Perfect for appetizers, lunches, or special dinners, this healthier take on a classic dish is sure to impress!

Why You’ll Love This Recipe

Baked, not fried, for a lighter option
Simple and easy to prepare
Packed with rich crab flavor
Perfect for meal prep or entertaining guests
Delicious with a variety of sauces and sides

Irresistible Baked Crab Cakes Perfect for Any Occasion 10 These irresistible baked crab cakes are packed with fresh crab meat, flavorful seasonings, and a crispy golden crust. Perfect for appetizers, lunches, or special dinners, this healthier take on a classic dish is sure to impress!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lump crab meat
Panko breadcrumbs
Mayonnaise
Dijon mustard
Egg
Worcestershire sauce
Old Bay seasoning
Lemon juice
Fresh parsley, chopped
Garlic powder
Green onions, finely chopped
Olive oil or melted butter (for brushing)
Salt and pepper

Directions

Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Mixture: In a large bowl, gently combine crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, egg, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, garlic powder, green onions, salt, and pepper.
Form the Crab Cakes: Shape the mixture into small patties and place them on the prepared baking sheet.
Brush with Olive Oil: Lightly brush each crab cake with olive oil or melted butter for a golden crust.
Bake: Bake for 15-18 minutes, flipping halfway through, until golden brown and cooked through.
Serve: Enjoy warm with your favorite dipping sauce, such as tartar sauce or aioli.

Servings and Timing

Servings: 4-6 servings
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Variations

Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños.
Gluten-Free: Use gluten-free breadcrumbs.
Dairy-Free: Substitute mayonnaise with a dairy-free alternative.
Herbaceous Flavor: Mix in fresh dill or chives for a bright touch.
Extra Crunch: Use crushed saltine crackers instead of breadcrumbs.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze uncooked crab cakes for up to 2 months; thaw before baking.
Reheating: Warm in a 350°F (175°C) oven for 5-7 minutes.

FAQs

Can I use canned crab meat?

Yes, but fresh lump crab meat provides the best flavor and texture.

What dipping sauces pair well with crab cakes?

Tartar sauce, remoulade, or a squeeze of fresh lemon juice work wonderfully.

Can I make these ahead of time?

Yes! Form the crab cakes and refrigerate them for up to 24 hours before baking.

How do I prevent my crab cakes from falling apart?

Chilling the mixture before shaping and baking helps them hold together.

Can I air-fry these crab cakes?

Yes! Cook at 375°F (190°C) for 12-14 minutes, flipping halfway through.

Are these crab cakes healthy?

Since they’re baked instead of fried, they’re a healthier alternative to traditional crab cakes.

Can I make mini crab cakes?

Absolutely! Just adjust the baking time to about 10-12 minutes.

What sides go well with crab cakes?

Coleslaw, roasted vegetables, or a light salad pair beautifully.

Can I add cheese to this recipe?

Yes! A bit of shredded Parmesan or Gruyère adds extra richness.

Can I use imitation crab?

It’s not recommended, as it lacks the delicate texture and sweetness of real crab meat.

Conclusion

These irresistible baked crab cakes are a simple yet elegant dish that’s perfect for any occasion. Whether served as an appetizer or main course, they’re sure to be a hit with family and friends. Try them today for a flavorful, satisfying treat!