Baked Crab Cakes

A delectable spin on a classic pan-fried crab cake, these baked crab cakes trade the frying pan for the oven. The resulting golden, crispy cakes showcase the crabmeat’s sweet, delicate flavor without added oil.

The charm of this recipe lies in its ease. Our baked crab cake recipe calls for a mere 15 minutes of prep time and uses pantry staples to create this impressive appetizer. Crab cake recipes are perfect for impromptu potlucks or quick weeknight dinners. When serving, pair the crab cakes with a little remoulade or tartar sauce—or both!

Ingredients for Baked Crab Cakes

• Crabmeat: Canned crabmeat provides a sweet and delicate flavor. Be sure to drain the can well and remove any cartilage from the crabmeat.
• Bread crumbs: Soft bread crumbs act as a binder and help hold the cakes together. To make soft bread crumbs at home, tear bread into pieces and place them in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup bread crumbs.
• Carrots: Shredded carrots contribute a bit of texture and mild sweetness.
• Egg: An egg helps bind all the ingredients for perfectly shaped crab cakes.
• Butter: Melted butter adds richness and helps achieve a golden-brown crust when baking.
• Parsley: Minced parsley brightens the crab cakes with a hint of freshness.
• Mayonnaise and ground mustard: A teaspoon of mayonnaise adds creaminess and richness, while mustard brings a subtle tang.
• Worcestershire sauce: Worcestershire sauce brings a deep umami flavor to the crab cakes.
• Tartar sauce: While optional, tartar sauce pairs well with the baked crab cakes. Feel free to make a homemade classic tartar sauce.

Directions

Step 1: Prepare the crab cake mixture

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In a large bowl, combine the crabmeat, bread crumbs, carrot, egg, melted butter, parsley, mayonnaise, Worcestershire sauce, mustard, salt and pepper.

Editor’s Tip: Gently fold the ingredients together until well combined.

Step 2: Shape and chill the crab cakes

Suzan Najjar for Taste of Home

Shape the mixture into four equal-sized patties. Cover and refrigerate for at least 30 minutes.

Editor’s Tip: If you’re short on time, freeze the crab cakes for 15 minutes instead of refrigerating. This quick-chill method will help them firm up faster.

Step 3: Bake the crab cakes

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Preheat the oven to 350°F. Place the chilled crab cakes on a baking sheet coated with cooking spray. Bake for 25 minutes or until the cakes are golden brown. Serve with tartar sauce if desired.

Editor’s Tip: Leave some space between each crab cake to ensure they crisp up properly in the oven. For extra crispiness, you can broil the crab cakes for a few minutes. Just keep a close eye on them to avoid burning.

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Recipe Variations

• Add spice: Add a pinch of cayenne pepper or chopped jalapenos to the crab mixture for a spicy kick.
• Include herbs: Incorporate more fresh herbs like dill, chives or cilantro for added flavor complexity.
• Make mini cakes: Form the mixture into smaller, bite-sized cakes when serving crab cakes as a game-day appetizer or party snack. Mini crab cakes are an irresistible football food!
• Serve with remoulade: Instead of tartar sauce, swap in a creamy homemade remoulade for a slightly spicier finish.

How to Store Baked Crab Cakes

To store leftover crab cakes, allow them to cool completely before placing them in an airtight container. They will keep in the fridge for up to three days.

Can you freeze baked crab cakes?

You can freeze crab cakes before or after baking them. Freeze uncooked or cooked crab cakes on a baking sheet until solid, then transfer to a freezer-safe container. Freeze crab cakes for up to three months. Reheat frozen crab cakes directly from the freezer. For uncooked crab cakes, bake as directed, adding additional time in the oven (in increments of five minutes) until warmed through.

Baked Crab Cakes Tips

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How long do you bake crab cakes?

We bake our crab cakes for 25 minutes in a 350° oven. They’re finished baking when they turn golden brown and crispy on the outside.

What is the best type of crabmeat to use for baked crab cakes?

Using fresh lump crabmeat is a surefire way to elevate baked crab cakes. You can also use canned crab. Some people even substitute canned clams or shrimp. No matter what you use, be sure it’s well-drained. Otherwise, the cakes can fall apart as they bake.

What should you serve with baked crab cakes?

Tartar sauce and remoulade are classic dipping sauces for crab cakes. To turn the crab cakes into a heartier meal, pair them with rice recipes, roasted vegetables or salads.

Can you make baked crab cakes without eggs or mayonnaise?

We don’t recommend omitting the eggs or mayonnaise. Using one (or both) provides some fat for flavor and helps bind the mixture together. Without them, the baked crab cakes may fall apart.