Easy Baked Crab Cakes
Crispy, tender, and full of sweet crab flavor, this baked Crab Cake Recipe delivers restaurant-quality results with simple ingredients.
Equipment
- mixing bowl
- whisk or spoon
- baking sheet
- oven
- Refrigerator for chilling
- scoop (⅓-cup) for forming cakes
Ingredients
- 1 lb jumbo lump crab meat
- 1/2 cup panko crumbs or crushed saltines
- 6 tbsp mayonnaise
- 1 large egg
- 1 tsp yellow mustard
- 1 tsp lemon juice
- 1 tsp Old Bay seasoning
- 1 1/2 tsp chopped parsley
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp salted butter (plus more for greasing pan)
- to serve tartar sauce or lemon wedges
Instructions
- Preheat oven to 450°F (230°C). Lightly grease a baking sheet with butter.
- In a bowl, whisk mayonnaise, egg, mustard, lemon juice, Old Bay, parsley, salt, and pepper.
- Fold in crab meat and panko gently to keep the lumps intact.
- Scoop mixture with a ⅓-cup scoop and form crab cakes.
- Chill for 30 minutes.
- Top each with a pat of butter.
- Bake 8–10 minutes until golden.
- Broil for 2 minutes for crisp edges.
- Serve warm with tartar sauce and lemon.
Notes
Use jumbo lump crab for the best texture.
Chill before baking to help crab cakes hold shape.
Reheat in a 350°F oven for 10 minutes for best results.
Chill before baking to help crab cakes hold shape.
Reheat in a 350°F oven for 10 minutes for best results.
Nutrition
Calories: 210kcalCarbohydrates: 6gProtein: 15gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 520mgPotassium: 240mgSugar: 1gVitamin A: 240IUVitamin C: 3mgCalcium: 45mgIron: 1.2mg