Imagine biting into a crab cake with a perfectly golden crust that gently gives way to a tender, flavorful center bursting with sweet crab meat and savory spices. These Baked Crab Cakes offer a lighter alternative to the classic fried version, making them an excellent choice for those seeking a healthier yet equally delicious seafood delight. Whether served as an elegant appetizer or a satisfying main dish, their subtle tang and delicate texture promise to impress.
Crafted to highlight the fresh taste of lump crab meat, this recipe combines vibrant lemon notes, a hint of Old Bay seasoning, and fresh parsley to create a balanced flavor profile. Brushed with melted butter before baking, these crab cakes develop a beautiful golden color and a pleasing crispness without unnecessary oil, perfect for any occasion.
- Lightly baked for a healthier option that retains juicy crab flavor and perfect texture.
- Simple ingredients combine for a crowd-pleasing seafood dish with minimal effort.
- Versatile enough to serve as an appetizer or main course with your favorite zesty sauce.
Ingredients
- Lump Crab Meat: 1 lb (450 g) fresh crab meat, carefully picked over to remove shells for a tender, sweet bite.
- Breadcrumbs or Panko: ½ cup used to gently bind the crab mixture while adding a light crispiness to the cakes.
- Large Egg: 1 whole egg, lightly beaten to help bind ingredients and add moisture.
- Mayonnaise: ¼ cup adds creaminess and richness to keep crab cakes tender inside.
- Dijon Mustard: 1 tablespoon for subtle tang and depth of flavor.
- Lemon Juice: 1 tablespoon freshly squeezed to enhance the fresh seafood taste and brighten the mix.
- Old Bay Seasoning: 1 teaspoon adds classic savory, slightly spicy notes perfect for seafood.
- Garlic Powder: ½ teaspoon for gentle aromatic depth without overpowering.
- Fresh Parsley: 1 tablespoon finely chopped to add a fresh herbaceous touch.
- Salt: ¼ teaspoon to balance flavors and enhance natural sweetness.
- Black Pepper: ¼ teaspoon freshly ground for mild heat and aroma.
- Melted Butter: 2 tablespoons used to brush the cakes, creating a golden crust as they bake.
Instructions
- Preheat Oven and Prepare Baking Sheet
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Start by setting your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the crab cakes evenly. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Combine Binding Ingredients
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In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, salt, and black pepper. This mixture creates a flavorful base that will help bind the crab meat without weighing down the cakes.
- Gently Fold in Crab and Dry Components
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Add the breadcrumbs, chopped parsley, and lump crab meat to the bowl. Carefully fold these ingredients together, taking care not to break up the crab lumps, which will keep the cakes tender and chunky.
- Shape Crab Cakes
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Form the mixture into eight evenly sized patties, placing them onto the prepared baking sheet. Ensuring uniform size helps them bake evenly. Brush the tops with melted butter to promote browning and add a delicate richness to the crust.
- Bake and Flip for Even Cooking
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Bake the crab cakes for 12 minutes initially, then gently flip each one to brown the other side. Continue baking for an additional 8 minutes until they are beautifully golden and cooked through. This method ensures a crisp exterior and moist center.
- Serve with Tasty Accompaniments
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Remove the crab cakes from the oven and serve hot with fresh lemon wedges and your choice of tartar sauce, remoulade, or garlic aioli. These condiments add the perfect complementary zing and creaminess.
- To achieve extra crispness, broil the crab cakes for the last 2 minutes of cooking under close supervision.
- If you prefer a fresher bite, try adding minced green onion to the mixture before shaping.
- For a little heat, include a pinch of cayenne pepper to the seasoning blend.
- If your mixture feels too loose, incorporate an additional 1–2 tablespoons of breadcrumbs for better binding.
- These crab cakes can be shaped and frozen before baking, making meal prep ahead simple and convenient.
Storage Tips
Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) until warmed through to maintain the texture. For longer storage, freeze uncooked cakes and bake directly from frozen, adjusting time slightly.
Serving Suggestions
Serve these baked crab cakes alongside a crisp green salad or steamed seasonal vegetables for a balanced meal. Pair with a chilled white wine such as Sauvignon Blanc or a light, citrusy beer for refreshing flavor contrasts.
- Use lump crab meat for best texture and flavor, avoiding fillers or overly processed crab used in some pre-packaged varieties.
- Handle the mixture gently to preserve the crab’s natural lumps, creating a more attractive and satisfying bite.
- Allow the cakes to rest a few minutes after baking for flavors to meld and coating to set for easier handling.
FAQs
- Can I use imitation crab meat?
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While you can use imitation crab meat, lump crab meat provides the best flavor and texture for authentic crab cakes.
- How do I prevent crab cakes from falling apart?
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Use the egg and breadcrumbs as binding agents, fold gently, and avoid overmixing to keep the cakes intact.
- Can I bake crab cakes instead of frying?
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Yes, baking is a healthier alternative that still yields golden, crispy crab cakes with a moist interior.
- Can I prepare crab cakes ahead of time?
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Absolutely! Shape and freeze the crab cakes on a tray, then bake directly from frozen when ready.
- What sauces pair well with baked crab cakes?
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Tartar sauce, remoulade, garlic aioli, or simply fresh lemon wedges are excellent complements.
- How can I make crab cakes spicier?
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Add cayenne pepper or finely diced jalapeños to the mixture for an added kick.
- Are these crab cakes gluten-free?
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Substitute the breadcrumbs with gluten-free alternatives or crushed gluten-free crackers to make this recipe gluten-free.
Baked Crab Cakes
Equipment
- 1 oven
- 1 baking sheet
- 1 parchment paper
- 1 large bowl
Ingredients
- 1 lb lump crab meat picked over
- 1/2 cup breadcrumbs or panko
- 1 large egg
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons melted butter for brushing
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, salt, and black pepper.
- Gently fold in breadcrumbs, chopped parsley, and lump crab meat, being careful not to break up the crab.
- Shape the mixture into 8 patties and arrange them on the prepared baking sheet.
- Brush the tops of the patties with melted butter for a golden finish.
- Bake in the preheated oven for 12 minutes, carefully flip each crab cake, then bake another 8 minutes until golden brown.
- Serve hot with lemon wedges and your choice of tartar sauce, remoulade, or garlic aioli.
Notes
- Extra crisp: Broil for last 2 minutes.
- Add minced green onion for fresh flavor.
- Spicy touch: Add cayenne pepper.
- If mixture is loose, add 1-2 tbsp more breadcrumbs.
- Freeze shaped cakes before baking to store.
