Baked Crab Cakes
These baked crab cakes offer a golden, crisp exterior with tender, flavorful crab inside, perfect for appetizers or main courses with zesty dipping sauces.
Equipment
- 1 oven preheated to 400°F (200°C)
- 1 baking sheet lined with parchment paper
- 1 large bowl
Ingredients
- 1 lb lump crab meat picked over
- ½ cup breadcrumbs or panko
- 1 large egg
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- 1 tablespoon chopped parsley
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons melted butter for brushing
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, salt, and black pepper.
- Gently fold in breadcrumbs, chopped parsley, and lump crab meat, taking care not to break up the crab.
- Shape the mixture into 8 evenly sized patties and place them on the prepared baking sheet.
- Brush the tops of the patties with melted butter.
- Bake for 12 minutes, then carefully flip the crab cakes and bake for an additional 8 minutes until golden brown.
- Serve hot with lemon wedges and your choice of tartar sauce, remoulade, or garlic aioli.
Notes
- For extra crispiness, broil the crab cakes for the last 2 minutes of cooking.
- Add minced green onion for fresher flavor.
- Include a pinch of cayenne pepper to spice things up.
- If the mixture is loose, add 1–2 tablespoons more breadcrumbs to bind.
- Freeze shaped crab cakes before baking for easy meal prep.