baked crab cake recipe

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The Best baked crab cake recipe

When my kids were little, I’d make these baked crab cakes every summer on the porch with the windows open, the grill just off the kitchen, and the scent of buttery, flaky breadcrumbs mingling with the salt air. They’d pile them high on my old wooden board, dipping them in tartar sauce or fresh lemon wedges, and they’d eat them like they were the only thing that mattered. Now that they’re older, they still ask for them—especially when I serve them with a side of steamed mussels or a simple green salad. It’s not just the taste; it’s the way they hold together so well without falling apart, the way they’re light but never dry, and the fact that they’re packed with protein and omega-3s from the crab. It’s a dish that’s easy enough to whip up on a busy weeknight but feels special enough for a weekend gathering. Plus, they’re foolproof—no fancy techniques, just good, solid cooking that never disappoints.
Easy Baked Crab Cakes

Easy Baked Crab Cakes

4.7 from 784 votes

A simple, fluffy baked crab cake recipe that’s perfect for seafood lovers. Light on the butter and packed with flavor, these patties are crispy on the outside and tender inside.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Dough
  • 1 lb lump crab meat (cold, packed)
  • 1/2 cup mayonnaise
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced red onion
  • 1 egg
  • 1/2 cup all-purpose flour
  • 1 tsp Dijon mustard
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Sauce
  • 1/2 cup ketchup
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh lemon juice
  • 1 tsp honey

👨‍🍳Directions

  1. 1
    Preheat oven to 400°F. Lightly grease a baking sheet with cooking spray.
  2. 2
    In a large bowl, combine crab meat, mayo, celery, red onion, egg, flour, Dijon mustard, paprika, salt, and pepper. Mix gently with your hands until evenly coated.
  3. 3
    Form the mixture into 8 patties, about 1/2-inch thick. Place them on the prepared baking sheet.
  4. 4
    Bake for 15 minutes, then flip the crab cakes and bake for another 10–12 minutes until golden brown and crisp.
  5. 5
    While baking, mix ketchup, mustard, Worcestershire sauce, lemon juice, and honey in a small bowl.
  6. 6
    Drizzle the sauce over the baked crab cakes right before serving.

🔧Equipment

  • Mixing bowls
  • Measuring cups
  • Baking sheet
  • Nonstick pan
  • Spray bottle

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 22g💛Saturated Fat: 4g❤️Cholesterol: 120mg🧂Sodium: 850mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 8g🥩Protein: 30g

📝Notes

Tips: For extra crispiness, brush the crab cakes with a little melted butter before baking. Serve with extra sauce or a side of tartar sauce. Store leftovers in the fridge for up to 3 days.

Watch Video Of How Easy Baked Crab Cakes Works

This baked crab cake recipe is always a crowd-pleaser because it’s simple yet impressive, making it easy to impress guests without extra fuss. Whether serving at a casual get-together or a holiday meal, they hold up well and taste great with just a few dips or fresh lemon wedges. Plus, the light crunch and buttery flavor make them a favorite for any occasion where you want something fresh and satisfying.

❓ Frequently Asked Questions About Baked Crab Cakes

How do I ensure the crab cakes stay moist without falling apart?

Use a mix of fresh and frozen crab meat (about half-and-half) to keep moisture balanced. Lightly bind with just enough breadcrumbs—too much makes them dense. Chill the mixture for 30 minutes before shaping to firm up. Avoid overmixing; handle gently to retain flakiness.

What if I don’t have fresh crab meat?

Substitute with 1 lb cooked imitation crab (or imitation “seafood”) mixed with ½ cup finely chopped cooked shrimp for texture. For extra flavor, add 1 tbsp mayonnaise or 1 tsp Old Bay seasoning. The texture won’t be identical, but the dish will still hold together.

Can I make these ahead of time?

Yes! Assemble the cakes, chill for 30 minutes, then freeze on a tray before transferring to a bag. Reheat in a 375°F oven for 10–12 minutes until warm. To serve fresh, pan-fry or bake as directed—just avoid overcrowding the pan to prevent steaming.

What’s the best way to serve these with dipping sauces?

Pair with lemon aioli (mix mayo, lemon juice, and a pinch of garlic) or a spicy remoulade (mayo, ketchup, hot sauce, and relish). For a lighter option, try tarragon yogurt sauce (Greek yogurt, tarragon, and a splash of white wine vinegar). Serve warm or at room temperature.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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