Easy Baked Crab Cakes: Crispy, Tender, & Flavorful Without Frying
These easy baked crab cakes are a true delight, offering a crispy exterior and tender, juicy interior, bursting with fresh lump crab meat. Crafted with simple ingredients, they achieve perfection without any deep-frying, making them a healthier and less messy option. Serve them with a zesty homemade remoulade sauce for an unforgettable appetizer, a sophisticated light lunch, or a fantastic main course.
Table of Contents
Toggle
About These Baked Crab Cakes
Craving the exquisite taste of classic Maryland crab cakes without the hassle of frying? Our baked crab cake recipe is your answer! These delectable cakes offer all the flavor and texture you love – a beautiful golden, crispy exterior yielding to a tender, succulent interior – all achieved with a simple trip to the oven. Say goodbye to oil splatters and uneven cooking; baking provides consistent, restaurant-quality results with minimal effort and less mess.
Crab cakes have always been one of my favorite indulgent appetizers. The rich, sweet flavor of fresh seafood, perfectly balanced with delicate seasonings and a satisfying crunch, makes every bite a true experience. This recipe delivers that perfect harmony, ensuring the fresh crab meat remains the star of the show, complemented by just enough binder to hold it all together beautifully.
This recipe will quickly become your trusted go-to for those moments when you desire gourmet, restaurant-style crab cakes but need a straightforward, easy-to-execute method. The process is wonderfully simple: combine all ingredients in a single bowl, gently shape your cakes, and pop them into the oven. That’s it! While they bake to golden perfection, you’ll have ample time to prepare a quick crab cake sauce like a remoulade or a fresh side salad.
One of the biggest advantages of baking is eliminating the common worry of crab cakes falling apart in the frying pan. These sturdy yet delicate cakes hold their shape beautifully, delivering the same incredible fresh flavor and crispy texture you expect from the best crab cakes. Whether you serve them as an elegant appetizer, a light and satisfying lunch alongside a crisp salad, or as the star of your main meal with your preferred accompaniments, you’ll be amazed. Trust me, once you experience the ease and deliciousness of baked crab cakes, you might never go back to frying!
Ingredients You’ll Need
Crafting the perfect baked crab cake relies on a handful of fresh, high-quality ingredients. Here’s a breakdown of what you’ll need and why each component is essential:
- Saltine Crackers: These are our secret for a light, delicate binder that doesn’t overpower the delicate crab flavor. Unlike breadcrumbs or panko, which can sometimes make crab cakes feel heavy or overly bready, saltine crumbs ensure the crab remains the star.
- Egg: Just one large egg is sufficient to help bind the crab cake mixture together, providing structure without making the cakes too dense.
- Mayonnaise: Whether you opt for full-fat or light, mayonnaise adds crucial moisture and richness to the mixture, contributing to the tender texture.
- Fresh Parsley: Always choose fresh parsley for the best, most vibrant flavor. Its bright, herbaceous notes perfectly complement the sweet crab meat.
- Dijon Mustard: This adds a subtle tang and depth of flavor that elevates the overall profile of the crab cakes without being overly pungent.
- Worcestershire Sauce: A splash of Worcestershire sauce introduces a savory umami kick, adding complexity and a layer of gourmet flavor.
- Spices: Our blend includes classic Old Bay seasoning (essential for that authentic Maryland crab cake taste), garlic powder for a hint of aromatic warmth, and kosher salt to perfectly balance and enhance all the flavors.
- Fresh Lemon Juice: This ingredient is non-negotiable! Fresh lemon juice provides a vital burst of acidity and brightness, cutting through the richness of the crab and mayo. Make sure to have extra wedges on hand for serving.
- Crab Meat: For the ultimate experience, fresh jumbo lump crab meat is highly recommended. Its large, sweet, and firm chunks create the best texture. If jumbo lump isn’t available, fresh lump crab meat is a fantastic alternative.
- Unsalted Butter: Melted unsalted butter is brushed over the crab cakes before baking. This helps them achieve that gorgeous golden-brown, crispy crust. Using unsalted butter gives you better control over the overall saltiness of the dish.
- Flaky Sea Salt: A final sprinkle of flaky sea salt just before serving adds a lovely textural contrast and brightens the flavors even further.
Essential Equipment for This Recipe
You won’t need a lot of specialized kitchen tools for this recipe, but having these essentials will make the process smooth and enjoyable:
- Large Mixing Bowl: A spacious bowl is crucial for comfortably combining all the ingredients without crushing the delicate crab meat.
- Food Processor (or Blender): To transform saltine crackers into fine crumbs, a food processor is incredibly efficient. If you don’t have one, a blender can work in a pinch, or you can crush them manually inside a sealed bag.
- Silicone Baking Mats or Parchment Paper: Lining your baking sheet prevents sticking, ensures even browning, and makes for incredibly easy cleanup.
- Half Sheet Baking Pan: This size allows adequate spacing between the crab cakes, promoting even air circulation and crisping.
- Silicone Brush: Perfect for evenly coating the tops of your crab cakes with melted butter, contributing to that desirable golden crust.
How to Make Baked Crab Cakes
Making these baked crab cakes is surprisingly simple, broken down into a few straightforward steps:
1. Prepare the Crumbs
Start by adding the saltine crackers to your food processor. Pulse them until they form fine, consistent crumbs. You should aim for about 2/3 cup of cracker crumbs. The fine texture is key for a binder that integrates smoothly without making the crab cakes heavy.
2. Mix the Ingredients
In a large mixing bowl, combine the egg, mayonnaise, fresh parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, fresh lemon juice, kosher salt, the star of the show – fresh crab meat, and your prepared cracker crumbs. Using a spoon or a spatula, gently fold all the ingredients together until they are just combined. The trick here is to be very delicate to avoid breaking up the beautiful lumps of crab meat. You want those meaty chunks to remain intact for the best texture.
3. Chill the Mixture
Once mixed, cover the bowl tightly with plastic wrap and place it in the refrigerator. Allow it to chill for at least 30 minutes, or even up to one full day. This chilling step is crucial; it helps the mixture firm up, preventing the crab cakes from falling apart during baking, and also allows the flavors to meld beautifully.
4. Bake to Perfection
After chilling, preheat your oven to 450˚F (230˚C). Measure out the crab cake mixture in 1/2 cup increments. Using your hands, gently but firmly form compact mounds. It’s important to ensure there are no loose lumps sticking out and that the patties feel solid, not crumbly. This recipe yields approximately 6 crab cakes. Arrange them on a baking sheet lined with silicone mats or parchment paper, ensuring they are spaced a couple of inches apart for even cooking.
Brush the tops of each crab cake generously with melted unsalted butter. Bake for about 12 to 14 minutes, or until the edges are beautifully golden brown and the crab cakes are cooked through. The high temperature helps create that desirable crispy crust quickly.
Once out of the oven, finish them with a fresh squeeze of lemon juice and a sprinkle of flaky sea salt for an extra pop of flavor and texture. Serve immediately while they are warm and at their crispiest!
Tips for Perfect Crab Cakes
Achieving the perfect baked crab cakes is easy with a few simple guidelines:
- Do Not Flatten: Unlike some pan-fried crab cakes, these baked versions should remain in compact mounds. Resist the temptation to flatten them into discs, as this helps retain moisture and creates a wonderful texture contrast between the crispy exterior and moist interior.
- Ensure Compact Mounds: When shaping, make sure each crab cake is firmly pressed together into a solid mound. This prevents them from crumbling during baking and ensures they hold their shape beautifully. Check that no crab lumps are excessively sticking out or causing the patty to fall apart.
- Don’t Overmix: When combining your ingredients, fold them gently. Overmixing can break down the delicate crab meat and lead to a tougher, less desirable texture. The goal is just to combine everything evenly.
- Quality Crab is Key: The better the quality of your crab meat, the better your crab cakes will taste. Fresh jumbo lump crab meat offers the best flavor and texture.
- Preheat Thoroughly: Always ensure your oven is fully preheated to 450°F before placing the crab cakes inside. A hot oven helps create an instant crisp crust.
Delicious Variations
While this recipe is perfect as is, you can easily customize your baked crab cakes with a few simple variations to suit your taste:
- Add Different Fresh Herbs: While parsley is classic, feel free to experiment with other fresh herbs. Finely chopped chives, fresh dill, or even a touch of tarragon can introduce different aromatic notes and a unique twist to your crab cakes.
- Incorporate Vegetables for Crunch: For an added layer of texture and flavor, mix in some very finely diced vegetables. Bell pepper (red or yellow for sweetness), celery, or onion can provide a pleasant crunch without overwhelming the crab. Just be sure they are diced extremely small.
- Spice It Up: If you enjoy a bit of heat, consider adding a pinch of cayenne pepper to the mixture. Smoked paprika can also offer a lovely smoky depth.
- Citrus Swap: While lemon is traditional, lime juice can provide a different, slightly brighter citrus note.
- Gluten-Free Option: For those with dietary restrictions, gluten-free saltine crackers or finely ground gluten-free breadcrumbs can be used as a binder.
- A Hint of Cheese: For a truly decadent treat, a tiny amount of finely grated Parmesan or Gruyere cheese can be folded into the mixture. Use sparingly to ensure the crab flavor remains dominant.
More seafood appetizer recipes to enjoy: Grilled Bang Bang Shrimp | Crab Rangoon Dip | Steamed Shrimp Wontons | Air Fryer Scallops
Can You Freeze Baked Crab Cakes?
Yes, baked crab cakes freeze beautifully, making them excellent for meal prep or entertaining. To freeze, allow them to cool completely after baking. Then, arrange them in a single layer on a baking sheet and flash-freeze until solid (about 1-2 hours). Once solid, transfer them to an airtight container or freezer-safe bag, layering them with parchment paper to prevent sticking. They can be stored in the freezer for up to 3 months. When ready to enjoy, thaw them overnight in the refrigerator, then reheat in the oven at 350˚F (175˚C) for 10-15 minutes, or until warmed through. You can also freeze *unbaked* crab cakes; simply shape them, flash freeze, then store as above. When ready to cook, thaw in the fridge and bake as per the recipe instructions.
Using Claw Meat Instead of Lump?
While fresh jumbo lump crab meat is consistently recommended for its superior flavor, sweetness, and impressive large chunks that create the most luxurious texture, you can certainly use claw crab meat as an alternative. However, be aware that using claw meat will result in crab cakes with a slightly different texture and a more robust, less sweet “crabby” flavor. Claw meat is flakier and darker, which can still be delicious, but won’t offer the same prominent, meaty lumps as jumbo or lump crab. For the classic “Maryland” style, lump is preferred, but claw meat is a good budget-friendly choice.
Reheating Leftover Crab Cakes
Reheating leftover crab cakes is easy and ensures they remain delicious. The best method is usually the oven. Simply place your cooled crab cakes on a lined baking sheet and bake at 350˚F (175˚C) until they are warmed through and the exterior has crisped up again, typically about 10-15 minutes. For a quicker option, an air fryer can also work well at 325-350°F for 5-8 minutes, checking periodically. We generally advise against reheating in the microwave, as it can make them rubbery and diminish their crispy texture.
Do I Need to Drain the Crab Meat?
For most fresh lump crab meat purchased in containers, there’s no need for extensive draining before adding it to the mixing bowl. The slight amount of natural moisture present actually helps the mixture bind together. However, if your crab meat appears excessively watery, a gentle pat with a paper towel can remove any extreme excess liquid without drying out the crab itself. Avoid squeezing too hard, as this can break up the delicate lumps.
Need some inspiration for appetizers? Check out my appetizer recipes page!
What to Serve with Baked Crab Cakes
These baked crab cakes are so inherently flavorful and delicious that they truly don’t require much to shine. Often, a simple squeeze of fresh lemon juice and a sprinkle of flaky sea salt are all they need. However, to elevate the experience, here are some perfect pairings:
- Sauces: A dollop of our favorite crab cake sauce (like a zesty remoulade) is an ideal accompaniment. Classic tartar sauce or a spicy cocktail sauce also work wonderfully. For a lighter touch, a lemon aioli or simple dill yogurt sauce can be delightful.
- Salads: As a light lunch or appetizer, pair them with a fresh, crisp salad. A simple green salad with a vinaigrette, a creamy coleslaw, or a vibrant corn and avocado salad would complement the rich crab cakes beautifully.
- Sides for a Main Course: If serving as a main dish, consider sides like roasted asparagus or green beans, a light rice pilaf, sweet potato fries, or grilled seasonal vegetables. These add substance without overpowering the delicate seafood.
- Beverage Pairings: A crisp white wine such as Sauvignon Blanc or Pinot Grigio, a light beer, or even sparkling water with a lemon twist would be excellent choices to cleanse the palate.
How to Store Baked Crab Cakes
Proper storage ensures your delicious baked crab cakes remain fresh and ready to enjoy whenever a craving strikes.
- Store: Once cooled, place leftover baked crab cakes in an airtight container and refrigerate for up to 5 days.
- Reheat: For best results, reheat refrigerated crab cakes in an oven preheated to 350˚F (175˚C) on a lined baking pan until warmed through and slightly re-crisped, usually about 10-15 minutes.
- Freeze: You can freeze both unbaked and baked crab cakes. For unbaked, shape them into patties, flash freeze them on a baking sheet until solid, then transfer to an airtight container or freezer bag, separated by parchment paper. For baked crab cakes, allow them to cool completely before following the same flash-freezing and storage method. They can be kept frozen for up to 3 months.
- Thaw: To thaw, simply transfer frozen crab cakes to the refrigerator overnight. Once thawed, unbaked crab cakes can be brushed with butter and baked according to the main instructions. Baked crab cakes can be reheated in the oven at 350˚F (175˚C) for 10-15 minutes, or until heated through.
More Easy Appetizer Ideas
If you love easy and delicious appetizers, here are a few more recipes you might enjoy:
- Crispy air fryer ravioli is incredibly quick, ready in just 20 minutes! These golden, crunchy bites are perfect for dipping into marinara sauce.
- Stuffed dates make for an elegant, no-cook appetizer that offers endless versatility. Our guide provides 4 different, creative ideas for fillings.
- Creamy greek hummus is always a crowd-pleaser! Enjoy it plain or elevate it with toppings like roasted garlic or vibrant roasted red peppers.
Finally, if you make this easy baked crab cake recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I absolutely love hearing when you all try my recipes and I make an effort to respond to every single comment. Feel free to drop any questions you might have below as well!
Oh, and be sure to tag me on Instagram, Facebook, or Pinterest if you create this recipe! It truly means the world to me to see these dishes come to life in your homes – looking through your photos is my favorite thing. It truly makes my day!
Want to stay updated on new recipes or the latest news from my kitchen? Sign up for my newsletter!
Baked Crab Cakes
10 minutes
14 minutes
30 minutes
54 minutes
6 crab cakes
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
Instructions
-
In a food processor, pulse the saltine crackers until the 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, until golden brown around the edges.
-
Finish with a squeeze of fresh lemon juice and a sprinkle of flaky sea salt.
-
Serve immediately.