By Emma Carter
These easy baked crab cakes are the ones I make when I want real crab flavour, not a mouthful of breadcrumbs. A full pound of lump crab, just enough binder to hold it together, Old Bay and lemon — baked until golden, no frying, no mess. They are one of my favourite crab recipes for a summer dinner, a party appetiser, or a special weeknight at home.
Easy Baked Crab Cakes (Little Filler, Lots of Crab)
Description
Easy baked crab cakes in 35 minutes — lump crab, little filler, golden outside and tender inside. Old Bay, lemon and a creamy remoulade.
Ingredients
Instructions
- Prep the crab — pick through lump crab meat, remove shell bits/cartilage; handle gently, keep lumps whole, do not shred.
- Make the binder — whisk together mayonnaise, egg, Dijon, Worcestershire, Old Bay, lemon juice, parsley, salt and pepper.
- Fold in the crab — add crab meat and panko; fold very gently with a spatula just until combined; if too wet, add 1 tbsp more panko.
- Form and chill — shape into 8 cakes, about 3 inches wide and 3/4 inch thick; place on lined baking sheet, cover, chill 15 minutes.
- Bake — preheat oven to 400°F (200°C); lightly spray or brush cakes with oil or melted butter; bake 14–16 minutes, until golden on top and heated through.
- Serve — rest 2 minutes, serve right away with lemon wedges and remoulade or tartar sauce.
Notes
- Little filler is the point — only 1/3 cup panko for a full pound of crab; if mixture feels loose, chill longer rather than adding more breadcrumbs. Do not overmix — fold gently, stop as soon as combined. Chill before baking — 15-minute chill firms cakes so they hold shape. Fresh vs canned lump crab — fresh from fish counter is best; good refrigerated canned lump crab works too, drain well and pick over for shells.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories
- 260kcal
- % Daily Value *
- Total Fat 15g
- 24%
- Sodium 620mg
- 26%
- Total Carbohydrate 8g
- 3%
- Protein 22g
- 44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Why you’ll love this recipe
- Ready in 35 minutes, start to finish
- Little filler, lots of crab — the crab is the star
- Baked, not fried — golden outside, tender inside
- Works as a main dish or as party appetisers
Ingredients — how to choose them
- Crab meat — lump crab is the sweet spot; jumbo lump is lovely but pricey; backfin is finer, better for dips; buy lump, fresh or good refrigerated canned, always pick over for shells.
- Binder — mayonnaise, egg and just 1/3 cup panko; Dijon, Worcestershire and Old Bay give classic Maryland-style flavour.
- Lemon — juice in the mix, wedges to serve.
How to make easy baked crab cakes
- Prep the crab — pick through lump crab meat, remove shell bits/cartilage; handle gently, keep lumps whole, do not shred.
- Make the binder — whisk together mayonnaise, egg, Dijon, Worcestershire, Old Bay, lemon juice, parsley, salt and pepper.
- Fold in the crab — add crab meat and panko; fold very gently with a spatula just until combined; if too wet, add 1 tbsp more panko.
- Form and chill — shape into 8 cakes, about 3 inches wide and 3/4 inch thick; place on lined baking sheet, cover, chill 15 minutes.
- Bake — preheat oven to 400°F (200°C); lightly spray or brush cakes with oil or melted butter; bake 14–16 minutes, until golden on top and heated through.
- Serve — rest 2 minutes, serve right away with lemon wedges and remoulade or tartar sauce.
How to tell when crab cakes are done
Crab cakes are done when golden on top, firm to the touch, and heated through in the centre — about 14–16 minutes at 400°F. The crab meat itself is already cooked; baking heats it through and crisps the outside.
What to serve with baked crab cakes
- remoulade sauce, tartar sauce, or lemon butter
- coleslaw and corn on the cob
- simple salad with lemon dressing
- roasted potatoes or fries
- as small cakes with cocktail sauce for a party appetiser
For another easy seafood dinner, try the Easy Garlic Butter Shrimp.
Storage and reheating
Fridge up to 2 days in an airtight container, cooked or uncooked. Reheat in oven at 350°F for 8–10 minutes, just until warm; do not microwave on high. Freezer — uncooked cakes freeze well up to 1 month; bake from frozen, adding 5–7 minutes; cooked cakes do not freeze as well.
FAQ
Why do my crab cakes fall apart? — Usually too little chilling, too much handling, or too little binder; chill formed cakes 15 minutes, fold gently, do not skip egg and mayonnaise.
Can I use canned crab meat? — Yes, good refrigerated canned lump crab works well; drain it and pick over for shells.
Can I fry these instead of baking them? — Yes, pan-fry in a little oil over medium heat, 3–4 minutes per side, until golden.
Can I make crab cakes ahead of time? — Yes, form and chill covered up to 1 day in the fridge, or freeze uncooked up to 1 month.
What sauce goes with crab cakes? — Remoulade, tartar sauce, cocktail sauce, or lemon butter and lemon wedges.
What is the difference between these and Maryland crab cakes? — These are the easy everyday version, baked with a little panko; authentic Maryland crab cakes use jumbo lump crab, even less filler, and are traditionally broiled.
