Easy Baked Crab Cakes: Crispy, Tender, & Flavor-Packed with Zero Frying!
These easy baked crab cakes are a true delight: perfectly crispy on the outside, incredibly tender within, and bursting with the fresh taste of lump crab meat. Crafted with simple, wholesome ingredients, this recipe entirely skips the frying, offering a healthier and less messy alternative. Serve them with a vibrant, homemade remoulade sauce for an unforgettable appetizer or a satisfying light lunch.
Why You’ll Love These Baked Crab Cakes
Imagine all the rich, fresh flavor of your favorite crab cakes, but without the hassle and mess of deep-frying. That’s exactly what you get with this baked crab cake recipe! We’re skipping the oil-splattered stovetop and opting for a simple trip to the oven. The result? Golden, crispy exteriors and moist, tender interiors that are just as delightful as any pan-fried version, if not more so.
Crab cakes have always been a favorite indulgent appetizer of mine. There’s something truly special about the combination of succulent seafood, subtle spice, and that satisfying crunch. This recipe brings you that restaurant-quality experience right into your home kitchen, but with unparalleled ease. No more worrying about your delicate crab cakes falling apart in the pan – these hold their shape beautifully in the oven, ensuring a perfect bite every time.
These baked crab cakes are incredibly versatile. They make an impressive appetizer for guests, a sophisticated light lunch when paired with a fresh salad, or even a main course with your preferred side dishes. The best part? The hands-on time is minimal. Simply mix everything in one bowl, gently shape your cakes, and pop them into the oven. While they bake to golden perfection, you’ll have ample time to whisk up a quick creamy remoulade sauce or prepare a vibrant side salad. Once you experience the convenience and deliciousness of baking your crab cakes, you’ll wonder why you ever did it any other way!
Key Ingredients for Perfect Crab Cakes
Crafting delicious crab cakes begins with quality ingredients. Here’s a closer look at what you’ll need to create these culinary gems:
- Crackers: We specifically recommend saltine crackers for this recipe. Unlike breadcrumbs or panko, which can sometimes make crab cakes dense, saltines contribute a lighter, crispier texture and a subtle saltiness that complements the crab beautifully. They act as a perfect binder without overpowering the delicate seafood flavor.
- Egg: Just one large egg is essential. It acts as the primary binding agent, holding all the ingredients together and preventing your crab cakes from crumbling during baking.
- Mayonnaise: Whether you prefer full-fat or light mayonnaise, this ingredient is key for adding moisture, richness, and a creamy texture to the mixture. It helps keep the crab cakes tender and flavorful.
- Parsley: Fresh is best! Finely chopped fresh parsley introduces a vibrant, herbaceous note that brightens the overall flavor profile. Avoid dried parsley, as it lacks the same fresh punch.
- Mustard: Dijon mustard is our top choice here. Its tangy, slightly spicy profile adds a depth of flavor that complements the crab without being too sharp.
- Worcestershire Sauce: A small amount of Worcestershire sauce goes a long way. It provides a savory, umami kick, adding complex layers of flavor to the crab cake mixture.
- Spices: This recipe relies on a classic combination of Old Bay seasoning, garlic powder, and salt. Old Bay is a quintessential seafood spice blend, delivering a robust, savory flavor. Garlic powder adds an aromatic warmth, while kosher salt enhances all the other flavors.
- Lemon Juice: Always opt for fresh lemon juice. Its bright, acidic notes cut through the richness of the crab and mayonnaise, adding a zesty freshness. Have extra lemon wedges on hand for serving!
- Crab: The star of the show! For the absolute best texture and flavor, we highly recommend using fresh jumbo lump crab meat. Its large, sweet, and succulent chunks truly make these crab cakes special. If jumbo lump isn’t available, fresh lump crab meat is an excellent alternative.
- Butter: Melted unsalted butter is brushed on top of the crab cakes before baking. This step is crucial for achieving that irresistible golden-brown crust and adding a touch of rich flavor. If using salted butter, be mindful of your added finishing salt after baking.
Essential Kitchen Equipment
Preparing these delicious baked crab cakes is straightforward, especially when you have the right tools:
- Mixing Bowls: You’ll need a large mixing bowl to combine all your ingredients. A good set of durable mixing bowls will always be a valuable asset in your kitchen.
- Food Processor or Blender: To achieve fine cracker crumbs, a food processor is highly recommended. If you don’t have one, a blender can also work effectively. Alternatively, you can place crackers in a zip-top bag and crush them with a rolling pin.
- Baking Sheet: A half sheet baking pan is perfect for baking all six crab cakes at once, ensuring even cooking and generous spacing.
- Silicone Baking Mats or Parchment Paper: Lining your baking sheet prevents sticking and makes for easy cleanup. Silicone mats are reusable and provide excellent non-stick properties, while parchment paper is a convenient single-use option.
- Silicone Brush: This handy tool is ideal for evenly brushing the tops of your crab cakes with melted butter, contributing to that perfect golden crust.
Step-by-Step: How to Make Baked Crab Cakes
Follow these simple steps to create perfectly crispy and tender baked crab cakes:
1. Prepare the Cracker Crumbs
Add the saltine crackers to your food processor. Pulse a few times until you achieve fine, consistent crumbs. You should end up with approximately 2/3 cup of cracker crumbs. These finely crushed crackers are essential for binding the mixture without making the crab cakes too dense.
2. Craft the Flavorful Base
In a large mixing bowl, combine the egg, mayonnaise, fresh chopped parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, fresh lemon juice, kosher salt, and the prepared cracker crumbs. Now, carefully add the fresh lump crab meat. Using a spoon or your hands, gently fold all the ingredients together until they are just combined. The key here is to be very gentle to avoid breaking up the delicate crab meat chunks. We want those beautiful lumps to remain intact!
3. The Chill Factor
Once your mixture is ready, cover the bowl tightly with plastic wrap. Place it in the refrigerator to chill for at least 30 minutes. This chilling period is crucial as it allows the flavors to meld and the mixture to firm up, making the crab cakes much easier to shape and preventing them from falling apart during baking. You can chill the mixture for up to one day if you’re preparing ahead.
4. Bake to Golden Perfection
Preheat your oven to 450˚F (230°C). Line a baking sheet with a silicone mat or parchment paper. Remove the chilled crab cake mixture from the refrigerator. Using a 1/2-cup measure, portion out the mixture for each crab cake. With your hands, gently form each portion into compact, firm mounds. Ensure there are no loose lumps sticking out and that the patties are holding together well. You should yield about 6 crab cakes. Place them on the prepared baking sheet, spacing them a couple of inches apart to allow for even baking.
Brush the tops of each crab cake generously with melted unsalted butter. Bake for approximately 12 to 14 minutes, or until the edges are golden brown and the crab cakes are heated through. Once baked, finish them with a squeeze of fresh lemon juice and a sprinkle of flaky sea salt for an extra burst of flavor and texture. Serve immediately and enjoy!
Pro Tips for the Best Baked Crab Cakes
Achieve perfection with your baked crab cakes every time by keeping these simple yet crucial tips in mind:
- Do Not Flatten the Crab Cakes: Unlike some pan-fried crab cakes where you might lightly flatten them, for baked crab cakes, it’s best to leave them in compact, rounded mounds. This helps them cook evenly, retain moisture, and achieve that beautiful, slightly domed shape with a crispy exterior. Flattening them can lead to a dry result.
- Compact the Mixture Well: When shaping your crab cakes, use firm but gentle pressure to create tight, compact mounds. This ensures they hold together perfectly during baking. Make sure no crab lumps are sticking out too loosely; the mixture should feel cohesive. This prevents crumbling and promotes a consistent texture.
- Don’t Overmix: When combining your ingredients, fold them gently until just combined. Overmixing can break down the delicate crab meat and lead to a tougher texture. The goal is to keep those beautiful lumps of crab intact.
- Quality Crab Matters: The quality of your crab meat makes a significant difference. Fresh jumbo lump or lump crab meat offers the best flavor and texture. Avoid imitation crab meat, which won’t provide the same authentic taste.
- Preheat Your Oven Thoroughly: A properly preheated oven is key for achieving that crispy exterior. Don’t rush this step; allow your oven to come fully to temperature before placing the crab cakes inside.
Delicious Variations to Try
While these baked crab cakes are fantastic as is, feel free to get creative and customize them to your taste:
- Add Different Fresh Herbs: While parsley is classic, experiment with other fresh herbs like finely chopped chives, dill, or even a touch of tarragon. Each herb will add a unique aromatic dimension to your crab cakes.
- Incorporate Vegetables for Crunch and Flavor: For a little extra crunch, color, and flavor, mix in some finely diced bell pepper (red or yellow work beautifully), celery, or green onions. Just be sure to chop them very finely so they blend seamlessly into the mixture.
- Spice It Up: If you love a little heat, a pinch of cayenne pepper or a dash of hot sauce can add a delightful kick to your crab cakes. Adjust to your preference!
- Citrus Zest: For an even brighter flavor, add a teaspoon of lemon zest to the mixture along with the lemon juice.
- Gluten-Free Option: If you need a gluten-free version, simply substitute the saltine crackers with gluten-free crackers or gluten-free breadcrumbs. Ensure they are finely processed to achieve the right consistency.
More seafood appetizer recipes to enjoy: Grilled Bang Bang Shrimp | Crab Rangoon Dip | Steamed Shrimp Wontons | Air Fryer Scallops
Frequently Asked Questions (FAQs)
Can you freeze baked crab cakes?
Absolutely! Baked crab cakes freeze wonderfully. First, allow them to cool completely after baking. Then, transfer them to an airtight freezer-safe container or freezer bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, thaw them overnight in the refrigerator, then reheat on a lined baking sheet in an oven preheated to 350˚F (175°C) for about 10-15 minutes, or until warmed through and crispy.
Can I use claw meat instead of lump crab meat?
While you certainly can use claw crab meat, we find that fresh jumbo lump crab meat yields the best flavor and texture for these crab cakes. The larger, sweeter chunks of lump crab meat provide a more luxurious feel and prominent crab flavor. Claw meat tends to be darker and have a stronger, flakier texture, which will result in a slightly different, though still delicious, crab cake experience.
How do I reheat leftover crab cakes?
Reheating leftover crab cakes is simple and helps retain their crispy texture. Place them on a lined baking sheet and warm them up in an oven preheated to 350˚F (175°C) until they are thoroughly warmed through and slightly crisp again, typically around 10-15 minutes. Avoid reheating in the microwave, as it can make them soggy.
Do I need to drain the crab first?
There’s no need to rigorously drain your fresh lump crab meat before adding it to the mixing bowl. A little bit of natural moisture from the crab actually helps to keep the crab cakes tender and moist, contributing to their overall deliciousness.
Can I prepare the crab cakes ahead of time?
Yes, this recipe is great for meal prep! You can prepare the crab cake mixture and chill it in the refrigerator for up to 1 day before shaping and baking. Alternatively, you can shape the crab cakes and then chill them on a baking sheet, covered, for several hours before baking. This makes entertaining a breeze!
Need some inspiration for appetizers? Check out my appetizer recipes page!
What to Serve with Baked Crab Cakes
These baked crab cakes are so flavorful on their own, they truly don’t need much to shine. However, a few accompaniments can elevate the experience:
- Sauces: A fresh squeeze of lemon juice and a sprinkle of flaky sea salt are always perfect. For dipping, consider our favorite easy remoulade sauce for crab cakes. Classic options like tartar sauce or cocktail sauce are also excellent choices. A spicy aioli can add a nice kick!
- Light Lunch: Transform them into a light yet satisfying lunch by serving them alongside a simple green salad with a vinaigrette dressing, or a fresh coleslaw.
- Appetizer Spreads: As an appetizer, arrange them beautifully on a platter with lemon wedges and small bowls of various dipping sauces for guests to choose from.
- Main Course Sides: If serving as a main dish, they pair wonderfully with roasted asparagus, steamed green beans, a light rice pilaf, or even a simple pasta dish.
Storing, Freezing, and Reheating Baked Crab Cakes
Proper storage ensures you can enjoy your delicious crab cakes for longer:
- Storage: Any leftover baked crab cakes should be stored in an airtight container in the refrigerator. They will keep fresh for up to 3-5 days.
- Reheating: To bring them back to their crispy glory, place cooled crab cakes on a lined baking pan and reheat in an oven set to 350˚F (175°C) until warmed through, usually about 10-15 minutes.
- Freezing (Baked): Once baked and completely cooled, arrange crab cakes in a single layer on a baking sheet and freeze until solid. Then transfer them to an airtight freezer-safe container or bag, using parchment paper between layers. They can be frozen for up to 3 months.
- Freezing (Unbaked): You can also freeze the shaped, unbaked crab cakes. Place them on a lined baking sheet and freeze until solid, then transfer to an airtight container.
- Thawing: Thaw frozen crab cakes (baked or unbaked) in the refrigerator overnight.
- Baking from Frozen/Thawed: For thawed baked crab cakes, reheat as described above. For thawed unbaked crab cakes, bake as instructed in the recipe, perhaps adding a minute or two to the baking time to ensure they are fully cooked.
More Easy Appetizers to Enjoy
Looking for more simple and delicious appetizer ideas? Here are a few favorites:
- Crispy air fryer ravioli is ready in just 20 minutes! You’ll love dipping these golden bites into marinara sauce.
- Stuffed dates are an easy no-cook appetizer that can be made many different ways! Our guide has 4 different ideas for you, perfect for any occasion.
- Creamy greek hummus is always a favorite of ours! You can serve it as is, or top it with roasted garlic or roasted red peppers for extra flavor.
Finally, if you make this baked crab cake recipe, please be sure to give this recipe a star rating on the recipe card below and/or leave a comment! I absolutely love hearing about your experiences with my recipes and I make it a point to respond to every single comment. Feel free to drop any questions you might have below too!
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Baked Crab Cakes
These easy baked crab cakes are crispy outside, tender inside, and loaded with fresh lump crab meat. Made with simple ingredients and zero frying!
Cook Time: 14 mins |
Chill Time: 30 mins |
Total Time: 54 mins
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Pin Recipe
Equipment
- 9-Cup Food Processor
- Mixing Bowls
- Wooden Spoon & Scraper
- Silicone Baking Mats
- Half Sheet Pan
Ingredients
- 18 saltine crackers
- 1 large egg
- 1/4 cup mayonnaise
- 1 Tbsp chopped fresh parsley
- 1 1/2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 2 tsp Old Bay seasoning
- 1/4 tsp garlic powder
- 1 tsp fresh lemon juice (plus more lemon wedges for serving)
- 1/4 tsp kosher salt
- 1 lb fresh jumbo lump crab meat
- 2 Tbsp melted unsalted butter
- Flaky sea salt (for finishing)
Instructions
- In a food processor, pulse the saltine crackers until you have fine crumbs. You will have about 2/3 cup total.
- Add egg, mayonnaise, parsley, mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, lemon juice, salt, crab meat, and cracker crumbs to a large bowl. Use a spoon to gently fold together the mixture until combined. Be careful not to break up the crab meat.
- Cover the bowl tightly with plastic wrap. Place in the fridge for at least 30 minutes (up to 1 day).
- Measure out the crab cake mixture in 1/2 cup increments. Use your hands to make compact mounds, ensuring no lumps are sticking out or falling apart. You should have 6 crab cakes total. Place on a lined baking sheet, spacing them a couple of inches apart.
- Brush the tops with melted butter.
- Bake for about 12 to 14 minutes at 450˚F (230°C), until golden brown around the edges.
- Finish with a squeeze of fresh lemon juice and a sprinkle of flaky sea salt.
- Serve immediately.
Video
Nutrition
Carbohydrates: 8g |
Protein: 16g |
Fat: 13g |
Saturated Fat: 4g |
Polyunsaturated Fat: 5g |
Monounsaturated Fat: 3g |
Trans Fat: 0.2g |
Cholesterol: 73mg |
Sodium: 924mg |
Potassium: 210mg |
Fiber: 0.4g |
Sugar: 0.5g |
Vitamin A: 257IU |
Vitamin C: 7mg |
Calcium: 53mg |
Iron: 2mg
Category: Appetizer