Baked Crab Cakes

These amazing baked crab cakes are perfect for anyone who loves fresh seafood without all the fuss! They’re packed with tender chunks of real crab and baked instead of fried, so you get all that delicious flavor with way less oil.

Recipe Details

Timing & Servings: Active Time: 10 minutes, Total Time: 1 hour 25 minutes, Serves: 6 people.

Nutrition Profile: Diabetes-Friendly, Nut-Free, Dairy-Free, Soy-Free, High-Protein.

Nutrition Facts (per serving): 147 Calories, 5g Fat, 3g Carbs, 19g Protein.

Ingredients You’ll Need

Large egg: You’ll need 1 egg to help bind everything together. This acts like the glue that keeps your crab cakes from falling apart!

Mayonnaise: Just 2 tablespoons adds moisture and richness. You can use your favorite brand or even make it homemade if you’re feeling fancy.

Fresh dill: 1 tablespoon chopped up gives these crab cakes that perfect fresh, bright flavor. The herb really makes the crab shine!

Fresh flat-leaf parsley: 1 tablespoon finely chopped adds a nice pop of color and fresh taste. Regular parsley works great too if that’s what you have.

Grainy Dijon mustard: 2 teaspoons brings a gentle tangy kick. The grainy kind adds nice texture, but smooth Dijon works fine too.

Lemon juice: 2 teaspoons of fresh lemon juice brightens up all the flavors. Fresh is best, but bottled works in a pinch!

Worcestershire sauce: 1 teaspoon adds that savory, umami depth that makes everything taste more delicious.

Old Bay seasoning: 1 teaspoon of the 30%-less-sodium version gives you that classic seafood flavor without being too salty.

Ground pepper: Just ¼ teaspoon adds a gentle warmth. Freshly ground tastes best if you have it!

Fresh lump crabmeat: 1 pound is the star of the show! Make sure to pick through it carefully to remove any shell pieces.

Whole-wheat panko breadcrumbs: ¼ cup helps hold everything together while keeping the crab cakes light and tender.

Lemon wedges: For serving alongside your beautiful crab cakes. The extra squeeze of lemon is so good!

How to Make Baked Crab Cakes

Step 1: Line a rimmed baking sheet with foil and coat lightly with cooking spray. This prevents sticking and makes cleanup super easy!

Step 2: Whisk the egg, mayonnaise, dill, parsley, mustard, lemon juice, Worcestershire, Old Bay and pepper together in a medium bowl. Mix until everything is well combined and smooth.

Step 3: Using a flexible spatula, gently fold in the crabmeat and panko. Be really gentle here – you want to keep those beautiful chunks of crab intact!

Step 4: Divide the mixture into 6 portions, using about a scant ½ cup for each one. Use your hands to gently shape them into loose spheres.

Step 5: Transfer the shaped crab cakes to your prepared baking sheet. Gently press each one down to about 1-inch thickness, but don’t pack them too firmly.

Step 6: Cover the baking sheet and refrigerate for 1 hour. This chilling time helps them hold together when baking.

Step 7: Preheat your oven to 425°F. Bake the crab cakes until they’re lightly browned, about 15 minutes.

Step 8: Transfer to a serving platter and serve with those lemon wedges. You’ve got this!

Easy and Quick Baked Crab Cakes Version

Want to speed things up? You can skip the chilling time if you’re in a hurry! Just shape the crab cakes and bake them right away. They might be a tiny bit more delicate, but they’ll still taste amazing and save you that whole hour of waiting.

Serving Ideas

These crab cakes make a complete light meal on their own! Serve them with a crisp green salad and some crusty bread. They’re also fantastic with roasted vegetables or a simple rice pilaf on the side.

Storage

Store leftover crab cakes in the fridge for up to 3 days in a covered container. To reheat, pop them in a 350°F oven for about 8-10 minutes until warmed through. The oven keeps them from getting soggy like the microwave might!

Substitutions

No fresh herbs? Dried herbs work fine – just use about 1 teaspoon of each instead. You can swap the whole-wheat panko for regular panko or even crushed crackers. If you can’t find grainy Dijon, smooth Dijon or even yellow mustard will work great!

Pro Tips

• Gentle handling: The secret to tender crab cakes is not overworking the mixture. Mix just until combined!
• Quality crabmeat: Splurge on good lump crabmeat if you can. It really makes a difference in taste and texture.
• Chilling matters: Don’t skip that refrigerator time – it helps prevent your crab cakes from falling apart.
• Check for shells: Take your time picking through the crabmeat. Nobody wants to bite into a piece of shell!

FAQs

Can I make these crab cakes ahead of time?

You bet! You can shape them and keep them covered in the fridge for up to a day before baking. Just add a couple extra minutes to the baking time if they’re really cold.

Can I freeze these crab cakes?

Sure! Freeze them shaped but unbaked on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding about 5-7 extra minutes to the cooking time.

What if I don’t have Old Bay seasoning?

No worries! You can make your own mix with paprika, celery seed, bay leaf powder, mustard seed, and a pinch of cayenne. Or just use a little extra salt and pepper with some paprika.

Can I pan-fry these instead of baking?

You definitely can! Heat a little oil in a skillet over medium heat and cook for about 3-4 minutes per side until golden brown.

Closing

I’d love to hear how your crab cakes turn out! Drop a comment below and let me know if you tried any fun variations. Happy cooking, friends!