Baked Crab Cakes

Introduction

If you’re on the hunt for a crowd-pleasing seafood dish that’s both easy to prepare and packed with flavor, look no further than these baked crab cakes. This recipe highlights sweet, succulent lump crab meat, delicately seasoned and crisped under the broiler for a golden, crunchy exterior. It’s one of those dishes that feels fancy, yet comes together with minimal effort—and it’s baked, not fried, so you can enjoy that delicious crunch without all the grease!

I first whipped these up for a cozy seafood dinner night with friends, and they’ve become a staple in my recipe rotation ever since. With just a handful of pantry staples and a quick chill in the fridge, you’ll have perfectly portioned crab cakes ready to serve as a show-stopping appetizer or a light, satisfying main.

Why You’ll Love This Recipe

Key Benefits

• Quick & Easy: Less than 10 minutes of active prep—perfect for weeknights or last-minute dinner guests.
• Make-Ahead Friendly: The crab cakes can be formed and chilled up to 24 hours in advance.
• Healthier Option: These crab cakes are baked, not fried, making them a lighter choice that doesn’t skimp on flavor.
• Versatile: Serve them as a fancy appetizer, a dinner-party main course, or even as part of a brunch spread.

Taste & Texture

Each bite is a satisfying blend of buttery crab meat with hints of lemon, Dijon mustard, and Old Bay seasoning. The inside is moist and tender, while the broiled exterior turns irresistibly golden and crisp. There’s no filler taste—just pure crab with just the right accents.

Dietary Attributes

• Pescatarian-friendly
• High in protein
• Low-carb
• Can be made gluten-free with alternative breadcrumbs

Ingredients & Substitutions

Ingredient List

Here’s everything you’ll need:

• 1 egg
• ¼ cup mayonnaise
• 2 tablespoons finely chopped fresh parsley
• 2 teaspoons Dijon mustard
• 1 teaspoon Old Bay seasoning
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 pound lump crab meat or backfin crab meat
• ½ cup panko breadcrumbs

Notes on Quality

When it comes to crab meat, quality makes a big difference. Look for refrigerated lump or backfin crab meat for the best flavor and texture. Avoid canned if possible, as it tends to be mushier and less flavorful. Fresh parsley, freshly squeezed lemon juice, and a good-quality mayo like Duke’s will elevate the end result.

Possible Substitutions

• Breadcrumbs: Use gluten-free panko or almond flour for a gluten-free version.
• Mayonnaise: Greek yogurt works as a lighter alternative.
• Worcestershire Sauce: Substitute with coconut aminos for a soy-free option.
• Crab Meat: I prefer lump for its texture, but backfin is also delicious and slightly more budget-friendly.

Step-by-Step Instructions

1. Mix the Base: In a large mixing bowl, whisk the egg. Then add mayonnaise, parsley, Dijon mustard, Old Bay seasoning, Worcestershire sauce, lemon juice, salt, and pepper. Whisk until fully combined.
2. Fold in Crab: Gently fold in the crab meat and panko breadcrumbs using a rubber spatula. Be careful not to break up the crab too much—you want nice chunks.
3. Shape the Cakes: Press the mixture into a ⅓ cup measuring cup to form each cake. Place them onto a greased or parchment-lined baking sheet. You should get 8 evenly sized cakes.
4. Chill: Refrigerate the crab cakes for at least 30 minutes and up to 24 hours. This helps them hold their shape while baking.
5. Broil: Preheat your oven’s broiler on high. Place the baking sheet in the oven and broil the crab cakes for 5–6 minutes, or until golden brown and crispy. Keep an eye on them to prevent burning.
6. Serve Hot: Remove from the oven and serve immediately with your favorite dipping sauce.

Expert Tips & Tricks

Best Practices

• Use chilled crab meat and cold ingredients to help the cakes bind better.
• Gently fold the mixture—don’t overmix.
• Refrigerate before baking. This makes a huge difference in how well they hold together.

Common Mistakes

• Skipping the chill time: This can lead to your crab cakes falling apart.
• Overmixing: This breaks down the crab meat too much, losing that signature texture.
• Overbroiling: Keep a close eye—they can go from golden to burnt in seconds under a broiler.

Time-Saving Tips

• Mix the crab mixture a day in advance and bake when needed.
• Use pre-chopped parsley or other prepped herbs to cut down on time.
• If you’re short on time, freeze for 10 minutes instead of refrigerating for 30.

Serving Suggestions

Pairings

• Light green salad with a lemon vinaigrette
• Roasted asparagus or grilled zucchini
• Garlic mashed potatoes for a heartier meal
• Crusty baguette or cornbread

Presentation Ideas

• Serve on a white platter with a trio of dipping sauces—tartar, cocktail, and remoulade
• Garnish with lemon wedges and fresh parsley for a pop of color
• Stack two on a plate over a bed of greens for a restaurant-style presentation

Beverage Pairings

• Crisp white wines like Sauvignon Blanc or Pinot Grigio
• A light sparkling wine like Prosecco
• For non-alcoholic options, try sparkling lemonade or cucumber-infused water

Storage & Reheating

Leftover Storage

• Store in an airtight container in the refrigerator for up to 3 days.
• To freeze, lay them flat on a baking sheet until frozen, then transfer to a zip-top freezer bag. They’ll keep for up to 2 months.

Reheating Methods

• Oven: Bake at 375°F for 10–12 minutes or until heated through.
• Air Fryer: 5 minutes at 375°F for a crisp texture.
• Stovetop: Lightly reheat in a skillet with a splash of oil, 3–4 minutes per side.

Frequently Asked Questions

Substitutions & Adjustments

Can I use canned crab?
You can, but the flavor and texture won’t be as good. If using canned, be sure to drain it thoroughly and pat it dry.

Can I double the recipe?
Yes, just be sure not to overcrowd the baking sheet—use two if needed.

What can I use instead of Old Bay?
A combination of paprika, celery salt, and a pinch of cayenne works well.

Troubleshooting

Why are my crab cakes falling apart?
Make sure you’ve chilled them thoroughly and don’t skip the egg and mayo—they act as binders.

Why are they too wet?
Double-check your crab isn’t too moist. Drain well and pat dry before mixing.

Why aren’t they browning?
Make sure your broiler is fully preheated and your crab cakes are positioned close to the top.

Variations & Customizations

Dietary Adaptations

• Gluten-Free: Use gluten-free panko or almond flour.
• Dairy-Free: The recipe is naturally dairy-free—just check your mayonnaise brand.
• Low-Sodium: Skip the added salt and use a low-sodium Worcestershire sauce.

Flavor Twists

• Add chopped jalapeños or red chili flakes for heat.
• Mix in chopped scallions or shallots for extra flavor.
• Swap lemon juice with lime for a slightly different citrus note.

Seasonal/Holiday Versions

• For holiday entertaining, make mini crab cakes (use a tablespoon measure) and serve as hors d’oeuvres.
• Add fresh herbs like dill and chives in the spring for a garden-fresh taste.
• Top with a cranberry aioli or festive sauce for a winter twist.

Conclusion

These baked crab cakes are one of those recipes that never fail to impress. They’re elegant enough for special occasions but simple enough for a casual weeknight meal. Plus, they’re baked—not fried—so you can feel a bit better about going in for seconds (or thirds).

If you give this recipe a try, I’d love to hear how it turns out! Drop a comment below or tag me on Pinterest @recipescookingwithcallie. Your photos and feedback seriously make my day.

Looking for more easy and flavorful dinner ideas? Check out a few reader favorites:

• Chicken Cabbage Stir Fry — a healthy, fast skillet meal
• Sheet Pan Gnocchi — the ultimate 30-minute weeknight dinner
• Creamy Chicken Marsala — perfect for a cozy date night in

Happy cooking, friend!

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