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Baked Crab Cakes

Baked Crab Cakes

Baked crab cakes are an easy, flavorful, and healthier seafood favorite. Featuring tender lump crab meat combined with subtle spices and a golden baked crust, these crab cakes deliver rich taste without the heaviness of frying. Perfect for family dinners or entertaining guests, they offer a delightful blend of comfort and elegance with a versatile recipe adaptable to various dietary preferences.

  • Total Time: 35 minutes
  • Yield: 6 crab cakes 1x

Ingredients

Scale

Main Ingredients

  • 1 lb fresh lump crab meat
  • 1/2 cup breadcrumbs (use gluten-free breadcrumbs for gluten-free option)
  • 1/4 cup mayonnaise (Greek yogurt can be substituted for lighter version)
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh parsley, chopped (or fresh dill/chives as variation)
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon fresh lemon juice

Instructions

  1. Prepare the crab mixture: In a large bowl, gently combine the lump crab meat with mayonnaise, eggs, Dijon mustard, lemon juice, parsley, Old Bay seasoning, and breadcrumbs. Be careful not to overmix to keep the crab flakes intact.
  2. Shape the cakes: Form the mixture into evenly sized patties about 3 inches in diameter and 1 inch thick. Place them on a parchment-lined baking sheet to prevent sticking.
  3. Chill before baking: Refrigerate the crab cakes for at least 30 minutes. Chilling helps them hold their shape during baking and enhances the flavors.
  4. Bake to golden perfection: Preheat the oven to 400°F (200°C). Bake the crab cakes for 15-20 minutes, flipping halfway through, until golden brown on the outside and heated through.

Notes

  • Use lump crab meat for best texture and flavor.
  • Avoid overmixing the ingredients to maintain the tender texture and keep crab flakes intact.
  • Chilling patties before baking prevents them from falling apart and improves texture.
  • Bake at a high temperature (400°F) to achieve a crispy crust while keeping the inside moist.
  • Lightly grease the baking sheet or use parchment paper to prevent sticking.
  • Serve with tartar sauce, aioli, remoulade, or fresh lemon wedges for enhanced flavor.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 crab cake
  • Calories: 220
  • Sugar: 1g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 15g
  • Cholesterol: 85mg

Keywords: baked crab cakes, healthy crab cakes, seafood appetizer, gluten-free crab cakes, easy crab cakes, crab cakes recipe, baked seafood