If you’re looking for a dish that’s as impressive as it is delicious, Baked Crab Cakes are the answer. These golden, crispy crab cakes are packed with fresh crab meat, flavorful seasonings, and a touch of lemon zest for an added zing. Unlike traditional fried crab cakes, these are baked to perfection, making them a healthier alternative without sacrificing flavor.
Whether you’re hosting a dinner party, preparing a special occasion meal, or simply craving a delicious seafood dish, these Baked Crab Cakes are sure to impress. They’re quick and easy to make, yet they have the taste and texture of a high-end restaurant dish. Serve them as an appetizer, main course, or side dish, and watch them disappear from the plate in no time!
Why You Will Love Making This Recipe
There are several reasons why you’ll love making these Baked Crab Cakes. First, they’re incredibly flavorful. The combination of fresh crab meat, mayonnaise, Dijon mustard, and a touch of Old Bay seasoning creates a perfect balance of savory and tangy flavors.
Second, these crab cakes are baked, not fried, which makes them lighter while still maintaining a crispy texture on the outside. This healthier cooking method means you don’t have to worry about excess grease, yet you still get the satisfying crunch you want in a crab cake.
Finally, Baked Crab Cakes are incredibly versatile. You can serve them as a simple appetizer with cocktail sauce, or elevate them to a main course by pairing with a salad, roasted vegetables, or a tangy dipping sauce.
Ingredients:
- 1 lb lump crab meat (fresh or canned)
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1 egg (beaten)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil (for brushing)
- Salt and pepper to taste
Equipment Used
- Large Mixing Bowl: For combining all the ingredients, including the crab meat, breadcrumbs, and seasonings.
- Baking Sheet: A flat, rimmed sheet to bake the crab cakes evenly in the oven. Line it with parchment paper or a silicone baking mat for easy cleanup.
- Measuring Spoons and Cups: To measure out ingredients like mayonnaise, mustard, and spices with accuracy.
- Sharp Knife: For finely chopping herbs or any additional vegetables you’d like to include in the crab mixture.
- Spatula or Spoon: To carefully mix the crab cake ingredients and form the patties without breaking the crab meat apart too much.
- Brush: For brushing the crab cakes with olive oil before baking to help them crisp up in the oven.
- Cooling Rack (optional): If you prefer an extra crispy texture, placing the crab cakes on a cooling rack above the baking sheet will allow air circulation around them as they bake.
Directions & Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Prepare the Crab Mixture: In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, and beaten egg. Mix gently until all ingredients are combined. Be careful not to break up the crab meat too much – you want to maintain some large lumps for texture.
- Form the Crab Cakes: Using your hands, gently form the crab mixture into 8 to 10 patties, depending on your desired size. Place them on the prepared baking sheet.
- Brush with Olive Oil: Brush the tops of the crab cakes lightly with olive oil to help them crisp up in the oven.
- Bake: Bake the crab cakes for 15-20 minutes, or until they are golden brown on the outside and cooked through. You can broil them for the last 1-2 minutes to get them extra crispy, if desired.
- Serve: Remove the crab cakes from the oven and serve with lemon wedges, tartar sauce, or cocktail sauce. They’re also great with a side of salad or roasted vegetables.
Nutritional Information (per serving):
- Calories: 250
- Protein: 20g
- Carbohydrates: 15g
- Fat: 15g
- Fiber: 1g
- Sugar: 2g
- Sodium: 450mg
These Baked Crab Cakes provide a good source of protein and healthy fats while being light on carbs, making them a great option for a low-carb or keto-friendly meal.
Variations
- Add Vegetables: Add finely chopped celery, bell pepper, or onion to the mixture for extra texture and flavor.
- Spicy Kick: For a spicy version, stir in some chopped jalapeños or a dash of hot sauce to the crab mixture.
- Use Different Crab Meat: If you can’t find lump crab meat, you can use claw meat or imitation crab meat, although lump crab will yield the best texture and flavor.
- Gluten-Free: Use gluten-free breadcrumbs to make this recipe gluten-free, or substitute crushed rice crackers or almond flour.
Frequently Asked Questions
1. Can I use frozen crab meat for this recipe? Yes, you can use frozen crab meat. Just make sure it’s thawed completely and well-drained before using it in the recipe.
2. How can I make these crab cakes ahead of time? You can form the crab cakes ahead of time, place them on a baking sheet, and cover them with plastic wrap. Refrigerate them for up to 24 hours before baking.
3. Can I freeze these crab cakes? Yes, you can freeze the crab cakes. Place the uncooked crab cakes on a baking sheet and freeze them for about 1 hour. Once frozen, transfer them to a freezer-safe container or bag. To cook, bake from frozen, adding 5-10 minutes to the cooking time.
Pro Tips By Emma
- Handle the Crab Gently: Be careful when mixing the crab meat so you don’t break it apart too much. The large chunks of crab will give the cakes better texture.
- Don’t Overbake: Overbaking can result in dry crab cakes. Watch carefully and remove them from the oven as soon as they’re golden brown and crispy.
- For Extra Crispiness: If you like your crab cakes extra crispy, you can pan-fry them in a little olive oil after baking.
Serving Suggestions
These Baked Crab Cakes pair wonderfully with a tangy dipping sauce like tartar sauce or cocktail sauce. Serve them with a fresh salad, roasted vegetables, or a simple side of steamed asparagus. They’re also great with a creamy mashed potato or a citrusy rice pilaf for a more substantial meal.
Irresistible Baked Crab Cakes Recipe : Perfect for Any Occasion
Equipment
- Large Mixing Bowl: For combining all the ingredients, including the crab meat, breadcrumbs, and seasonings.
- Baking Sheet: A flat, rimmed sheet to bake the crab cakes evenly in the oven. Line it with parchment paper or a silicone baking mat for easy cleanup.
- Measuring Spoons and Cups: To measure out ingredients like mayonnaise, mustard, and spices with accuracy.
- Sharp Knife: For finely chopping herbs or any additional vegetables you'd like to include in the crab mixture.
- Spatula or Spoon: To carefully mix the crab cake ingredients and form the patties without breaking the crab meat apart too much.
- Brush: For brushing the crab cakes with olive oil before baking to help them crisp up in the oven.
- Cooling Rack (optional): If you prefer an extra crispy texture, placing the crab cakes on a cooling rack above the baking sheet will allow air circulation around them as they bake.
Ingredients
- 1 lb lump crab meat fresh or canned
- 1/2 cup breadcrumbs preferably panko for extra crunch
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1 egg beaten
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil for brushing
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Prepare the Crab Mixture: In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, and beaten egg. Mix gently until all ingredients are combined. Be careful not to break up the crab meat too much – you want to maintain some large lumps for texture.
- Form the Crab Cakes: Using your hands, gently form the crab mixture into 8 to 10 patties, depending on your desired size. Place them on the prepared baking sheet.
- Brush with Olive Oil: Brush the tops of the crab cakes lightly with olive oil to help them crisp up in the oven.
- Bake: Bake the crab cakes for 15-20 minutes, or until they are golden brown on the outside and cooked through. You can broil them for the last 1-2 minutes to get them extra crispy, if desired.
- Serve: Remove the crab cakes from the oven and serve with lemon wedges, tartar sauce, or cocktail sauce. They’re also great with a side of salad or roasted vegetables.