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! Pair them with a quick remoulade sauce for the perfect appetizer or light lunch.

about these baked crab cakes

These baked crab cakes pack all the flavor without any of the fuss! You can skip the oil-splattered stovetop – a quick trip to the oven is all you need for golden, crispy results that are just as good as the classically prepared version.

Crab cakes are one of my favorite indulgent appetizers. They are full of fresh seafood flavor, with just the right crunch and balance of flavors to make every tender bite pop.

These are your new go-to when you’re craving restaurant-style maryland crab cakes but want to keep things easy. Mix everything in one bowl, shape your cakes, and pop them in the oven. That’s it! While they bake, you’ve got time to whip up a quick sauce for crab cakes or toss together a salad.

No worrying about them falling apart in the pan. These little cakes are full of the same fresh flavor and crispy texture that you look for in the perfect crab cakes.

Serve them as an appetizer, a light lunch with a light salad, or as a main dish with your favorite sides. Trust me – once you try baking your crab cakes, you won’t go back to frying!

ingredients

crackers. Saltine crackers are our favorite for a filler for the cakes! You could use bread crumbs or panko breadcrumbs, but those add a heaviness to the recipe.

egg. One large egg is all you need to help bind the crab cake mixture.

mayonnaise. You can use full-fat mayonnaise or light mayonnaise, depending on your preference.

parsley. Fresh parsley will give you the best flavor!

mustard. Dijon mustard is best for the flavor in these crab cakes.

Worcestershire. This sauce gives an added flavor depth to the recipe.

spices. You will need a combination of Old Bay seasoning, garlic powder, and salt for this recipe.

lemon juice. Make sure to use fresh lemon juice! Have more handy for serving.

crab. Fresh jumbo lump crab meat is best for this recipe. You can also use fresh lump crab meat instead of jumbo lump crab meat.

butter. Use unsalted butter for brushing the tops of the crab cakes. You can use salted butter, but if you do, be careful to not add too much finishing salt on top after baking.

this recipe’s must-haves

To make this recipe, you will need a large bowl from your set of mixing bowls. You will also need a food processor to make the cracker crumbs (you could also use a blender).

For baking, have silicone mats or parchment paper close. Use a half sheet baking pan to bake the crab cakes.

A silicone brush comes in handy for brushing the tops of the crab cakes with butter!

here’s how to make baked crab cakes

make crumbs

Add the saltine crackers to a food processor. Pulse until the you have fine crumbs. You will have about 2/3 cup total.

create the base mix

In a large bowl, add egg, mayonnaise, parsley, mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, lemon juice, salt, crab meat, and cracker crumbs. Use a spoon to gently fold together the mixture until combined. Be careful not to break up the crab meat.

chill

Cover the bowl with plastic wrap tightly. Place in the refrigerator for at least 30 minutes (up to 1 day).

bake

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.

tips and tricks

do not flatten the crab cakes. You might have the temptation to flatten the crab cakes like you do with pan-fried crab cakes. Do not do that here! Leave them in mounds.

compact the mixture well. Make sure that the cakes are in compact individual mounds. No crab lumps should be sticking out and the patties should not be falling apart.

variations

add different fresh herbs. You can use different herbs in these crab cakes like chives or basil. Switch up the herbs to add a different flavor to the mixture.

use vegetables for crunch. For a little added crunch, mix in some finely chopped bell pepper, celery or onion.

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, you can definitely freeze baked crab cakes. We recommend cooling them completely, then storing in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight, then place on a lined baking sheet. Reheat in the oven set to 350˚F until warmed through. This will take about 10 to 15 minutes.

can I use claw meat instead?

In our experience, fresh jumbo lump crab meat yields the best flavor and texture for crab cakes. You can use claw crab meat, but the crab cakes will be a bit different.

how do I reheat leftovers?

To reheat leftover crab cakes, you can easily warm them up in the oven on a lined baking sheet. Bake them at 350˚F until they are warmed through.

do I need to drain the crab first?

There’s no need to drain the crab before adding it to the mixing bowl. That touch of moisture actually helps!

Need some inspiration for appetizers? Check out my appetizer recipes page!

what to serve with baked crab cakes

These baked crab cakes are so delicious, you don’t need much to serve with them. We usually top them with a squeeze of lemon and a sprinkle of flaky sea salt. You can also add a dollop of our favorite sauce for crab cakes, or tartar sauce/cocktail sauce if you prefer. Serve them as an appetizer or as a light lunch alongside a light salad.

how to store

Store. Store in an airtight container and refrigerate for up to 5 days.

Reheat. Place on a lined baking pan and reheat in the oven set to 350˚F until warmed through, about 10 minutes or so.

Freeze. You can thaw the crab cakes before baking them, or after! Freeze portioned unbaked crab cakes or cooled, baked crab cakes in an airtight container for up to 3 months.

Thaw. Thaw in the refrigerator overnight. Place on a lined baking sheet and brush the tops with butter. For baked crab cakes, bake in the oven at 350˚F until warmed through, about 10 to 15 minutes. For unbaked crab cakes, bake as instructed.

more easy appetizers to enjoy

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.

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.

Finally, if you make this baked crab cake recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

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