Baked Crab Cakes
These baked crab cakes are golden, tender, and packed with sweet crab and savory seasonings, offering a lighter alternative to frying. Ideal for appetizers or main dishes with zesty sauces.
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.