The Golden Crispy Baked Crab Cakes Recipe Everyone Loves

Let’s whip up some delectable baked crab cakes that will make your taste buds dance with excitement.

These golden-brown beauties pack a punch of maritime flavor without the heavy grease.

Friends always beg me to share this recipe after tasting how crispy and light these cakes turn out.

Maryland’s coastal traditions inspired my approach to crafting these delightful seafood treats.

Each bite promises a perfect blend of tender crab meat and subtle seasonings that complement the fish’s natural sweetness.

Herbs and spices create a magical harmony that elevates these crab cakes from ordinary to extraordinary.

I promise you’ll be amazed at how simple ingredients can create such a memorable dish that feels like a gourmet restaurant experience.

Grab a skillet and let’s start cooking something spectacular!

Why Baked Crab Cakes Are A Seafood Lover’s Favorite

• Effortless Gourmet Experience: Elevate your home cooking with restaurant-quality crab cakes that require minimal culinary skills, making gourmet dining accessible for anyone.
• Quick Weeknight Dinner Solution: Prepare these delectable crab cakes in under 30 minutes, perfect for busy professionals and families seeking a delicious meal without extensive preparation time.
• Healthier Baking Alternative: Skip traditional frying and opt for a baked version that reduces oil intake while maintaining incredible flavor and crispy texture, appealing to health-conscious food lovers.
• Versatile Party Pleaser: Impress guests at dinner parties, potlucks, or casual gatherings with these elegant yet simple crab cakes that can be served as appetizers or main course.

Ingredients For Golden Baked Crab Cakes

• Lump Crab Meat: Fresh seafood that provides the primary flavor and texture, best when high-quality and carefully handled.

• Egg, Panko Breadcrumbs: Helps hold the crab cakes together and provides a light, crispy texture, with breadcrumbs offering a golden exterior.

• Mayonnaise, Dijon Mustard, Worcestershire Sauce: Creates a rich, tangy base that complements the delicate crab meat.
• Old Bay Seasoning, Garlic Powder, Paprika: Adds classic seafood seasoning and depth of flavor.

• Parsley, Green Onions: Brings fresh, bright notes to the crab cake mixture.

• Lemon Juice: Adds brightness and helps balance the rich flavors.

• Cooking Spray, Olive Oil: Helps achieve a crispy golden exterior when baking.

• Tartar Sauce, Lemon Wedges: Classic condiments that enhance the crab cakes' flavor.

How To Make Baked Crab Cakes Step By Step

Step 1: Prepare Oven Workspace

Warm up your oven to a toasty 400F (200C).

Grab a baking sheet and line it with parchment paper or give it a quick spray of cooking oil.

Step 2: Create Flavor Blend

• Creamy mayonnaise
• Fresh egg
• Zesty Dijon mustard
• Tangy Worcestershire sauce
• Aromatic Old Bay seasoning
• Punchy garlic powder
• Vibrant paprika
• Bright lemon juice
• Chopped fresh parsley
• Sliced green onions

Gently fold in succulent lump crab meat and crispy panko breadcrumbs. Handle with care to keep the texture delicate and tender.

Step 3: Craft Seafood Treasures

Use your hands to shape the mixture into 6-8 perfectly rounded medallions.

Place each creation carefully on the prepared baking sheet, giving them breathing room.

Spritz the tops with cooking spray or brush with golden olive oil for an extra crispy exterior.

Step 4: Bake to Golden Perfection

Slide the baking sheet into the heated oven.

Bake for 18-20 minutes, flipping midway to ensure even browning.

For an irresistible crunch, switch to broil for a quick 1-2 minute finale.

Step 5: Serve with Coastal Flair

Present these golden medallions while steaming hot.

• Classic tartar sauce
• Fresh lemon wedges
• Crisp side salad

Helpful Tips For Crispy Baked Crab Cakes

• Preserve Crab Meat Texture: Handle the lump crab meat gently to maintain its delicate flakiness, avoiding aggressive mixing that can break down the meat's structure.
• Boost Flavor Complexity: Experiment with fresh herbs like dill or chives to add unexpected depth and brightness to the traditional crab cake profile.
• Customize Breadcrumb Options: Swap panko for gluten-free alternatives like almond meal or crushed gluten-free crackers for those with dietary restrictions.
• Control Moisture Balance: Pat crab meat dry before mixing to prevent soggy crab cakes and ensure a perfectly crisp exterior when baking.
• Enhance Crispiness Technique: Use a wire rack on the baking sheet to allow air circulation, creating an evenly golden and crunchy crab cake surface.

How To Keep Baked Crab Cakes Fresh And Tasty

• Refrigerate leftover crab cakes in an airtight container for up to 3 days.
• Keep them in a single layer to prevent sticking and maintain their delicate texture.
• Wrap each crab cake individually in plastic wrap before storing to preserve freshness.
• Reheat gently in the oven at 350F for 10-12 minutes to restore crispiness and prevent drying out.
• Avoid microwaving, as this can make the crab cakes soggy and tough.
• Freeze uncooked crab cake mixture or prepared cakes for up to 1 month – place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag.
• Thaw overnight in the refrigerator before baking as directed in the original recipe.

What To Pair With Baked Crab Cakes

• Pair with Crisp White Wine: Enjoy a chilled Sauvignon Blanc or Pinot Grigio that complements the delicate crab flavor, cutting through the richness with its bright, zesty notes.
• Match with Tangy Remoulade Sauce: Create a homemade remoulade with mayo, capers, chopped herbs, and a splash of hot sauce to enhance the crab cakes' seafood taste and add a spicy kick.
• Serve Alongside Fresh Coastal Salad: Toss together a light arugula salad with citrus segments, cucumber, and a lemon vinaigrette to balance the crab cakes' richness and provide a refreshing contrast.
• Complement with Craft Pilsner Beer: Select a crisp, clean pilsner that echoes the seafood's delicate flavor and cuts through the creaminess of the crab cakes with its effervescent character.

Tasty Twists On Classic Baked Crab Cakes

• Spicy Southwestern Crab Cakes: Replace Old Bay seasoning with chili powder, cumin, and cayenne. Add diced jalapeños and cilantro to the mixture. Serve with chipotle mayo for an extra kick.
• Mediterranean Herbed Crab Cakes: Mix in crumbled feta cheese, chopped dill, and mint. Swap panko for breadcrumbs made from Mediterranean-style bread. Pair with tzatziki sauce for a Greek-inspired flavor.
• Coconut Crusted Tropical Crab Cakes: Coat crab cakes with shredded coconut before baking. Add lime zest and a touch of ginger to the mixture. Serve with mango salsa for a tropical twist.
• Asian-Inspired Crab Cakes: Incorporate minced ginger, green onions, and sesame oil. Replace breadcrumbs with crushed rice crackers. Drizzle with sriracha-spiked aioli for a zesty finish.

Baked Crab Cakes FAQs Answered

• What type of crab meat works best for this recipe?

Lump crab meat is ideal because it provides large, tender chunks and a premium flavor. Fresh or high-quality canned crab meat will give the best results for these baked crab cakes.

• Can I make these crab cakes gluten-free?

Absolutely! Simply substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. This will help maintain the texture while making the recipe suitable for those with gluten sensitivities.

• How do I prevent my crab cakes from falling apart?

The key is to be gentle when mixing and forming the cakes. Avoid overmixing the ingredients and make sure to firmly pack the mixture when shaping. Chilling the formed cakes for 15-30 minutes before baking can also help them hold together better.

• Are these crab cakes healthy?

These baked crab cakes are a healthier alternative to traditional fried versions. They’re packed with protein from the crab meat and baked instead of deep-fried, reducing overall fat content while still maintaining a delicious crispy exterior.

Baked Crab Cakes Recipe

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4.6 from 38 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Savory Maryland Crab Cakes deliver coastal charm with crisp golden exteriors and delicate, seasoned crab meat inside. Rich flavors blend seamlessly, promising a delightful seafood experience you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) lump crab meat (picked over for shells)
• 1 egg (lightly beaten)

Binding and Seasoning:

• ½ cup panko breadcrumbs
• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• ½ teaspoon garlic powder
• ½ teaspoon paprika

Herbs and Enhancers:

• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon green onions (chopped)
• Salt & black pepper to taste

Cooking Medium:

• Cooking spray or olive oil (for baking)

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Instructions

1. Prepare the oven environment by heating to 400F (200C) and lining a baking sheet with parchment paper or applying a light cooking spray coating.
2. In a spacious mixing vessel, thoroughly combine creamy mayonnaise, beaten egg, zesty Dijon mustard, savory Worcestershire sauce, aromatic Old Bay seasoning, pungent garlic powder, vibrant paprika, tangy lemon juice, fresh parsley, and delicate green onions into a harmonious blend.
3. Delicately incorporate tender lump crab meat and crisp panko breadcrumbs into the seasoned mixture, using gentle folding techniques to maintain the integrity of the crab’s texture.
4. Craft uniform crab cake portions by manually shaping the mixture into 6-8 cohesive patties, each approximately half a cup in volume, strategically positioning them on the prepared baking surface with adequate spacing.
5. Enhance the potential for a golden exterior by lightly misting the crab cake tops with cooking spray or applying a gentle brush of olive oil.
6. Transfer the baking sheet to the preheated oven, allowing the crab cakes to transform for 18-20 minutes, carefully rotating them midway to ensure even browning and consistent cooking.
7. For an extra crisp finish, activate the broiler and expose the crab cakes to intense heat for a brief 1-2 minute interval, watching closely to prevent burning.
8. Present the beautifully baked crab cakes immediately, accompanied by classic tartar sauce, bright lemon wedges, or a refreshing side salad for a complete culinary experience.

Notes

• Opt for fresh lump crab meat to ensure the best flavor and texture in your crab cakes.
• Pat the crab meat dry before mixing to prevent excess moisture that could make the cakes soggy.
• Chilling the mixture for 30 minutes before shaping helps the cakes hold together better during baking.
• Gluten-free alternatives work perfectly by substituting panko with gluten-free breadcrumbs or crushed gluten-free crackers.
• For a lower-calorie version, replace half the mayonnaise with Greek yogurt without compromising on taste.
• Create uniform crab cakes using an ice cream scoop or measuring cup for consistent sizing and even cooking.
• Avoid overmixing the ingredients to maintain the delicate texture of the crab meat and prevent dense, tough cakes.
• Store leftover crab cakes in an airtight container and reheat in the oven to maintain their crispy exterior.

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

Nutrition

• Serving Size: 4
• Calories: 240
• Sugar: 1 g
• Sodium: 600 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 15 g
• Cholesterol: 80 mg