Why You’ll Love Crab Cake Recipe Recipe
- Loaded with tender jumbo lump crab meat for the best flavor and texture.
- Uses just enough binder to let the crab remain the star of the dish.
- Baked instead of fried for an easier, lighter preparation.
- Perfectly seasoned with Old Bay for classic coastal flavor.
- Great for entertaining, holidays, or weeknight dinners.
- Can be prepared ahead of time and baked when ready to serve.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 lb (453 g) jumbo lump crab meat, picked over with shells removed
- 1/2 cup (40 g) plain panko crumbs or crushed saltine crackers
- 6 tablespoons (85 g) mayonnaise
- 1 large egg
- 1 teaspoon yellow mustard
- 1 teaspoon lemon juice
- 1 teaspoon Old Bay seasoning (or J.O. seasoning)
- 1 1/2 teaspoons finely minced fresh parsley or 1 teaspoon dried parsley
- 1/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon salted butter, cut into 8 small pieces (plus additional butter for greasing the pan)
- Tartar sauce, for serving (optional)
Directions
- Lightly grease a rimmed baking sheet with butter and set it aside.
- In a large mixing bowl, whisk together the mayonnaise, egg, yellow mustard, lemon juice, Old Bay seasoning, parsley, salt, and black pepper until well combined.
- Add the jumbo lump crab meat and the panko crumbs or crushed crackers. Gently fold the mixture together with a spatula, taking care not to break up the large pieces of crab.
- Scoop the mixture into heaping 1/3-cup portions and place them onto the prepared baking sheet. Lightly pack each portion into a cake shape, leaving about 2 inches of space between each one.
- Place a small piece of butter on top of each crab cake.
- Cover the baking sheet tightly with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours to help the crab cakes hold their shape.
- Preheat the oven to 450°F (230°C).
- Remove the plastic wrap and bake the crab cakes on the center oven rack for 8 to 10 minutes, or until heated through.
- For a beautifully browned top, switch the oven to broil and cook for an additional 2 minutes.
- Serve immediately with tartar sauce, fresh lemon wedges, or your favorite side dishes.
Servings and timing
- Servings: 8 crab cakes
- Prep time: 35 minutes (includes 30 minutes chilling)
- Cook time: 10 minutes
- Total time: 45 minutes
Variations
- Add finely diced celery or green onions for extra crunch and flavor.
- Mix in a pinch of cayenne pepper or hot sauce for a spicy version.
- Substitute fresh dill or chives for the parsley.
- Use crushed buttery crackers instead of panko for a richer texture.
- Pan-fry the crab cakes in butter or oil instead of baking for an extra crispy crust.
- Serve the crab cakes on toasted buns with lettuce and tartar sauce for delicious crab cake sandwiches.
- Add a little grated Parmesan to the breadcrumb mixture for a savory twist.
Storage/Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
To reheat, bake them in a 350°F (175°C) oven for 8 to 10 minutes until heated through. You can also warm them in a skillet over medium heat for a crisp exterior. Avoid microwaving if possible, as it can make the crab cakes soft.
To freeze, place the cooked and cooled crab cakes on a baking sheet until frozen, then transfer them to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use canned crab meat?
Yes. While fresh jumbo lump crab meat provides the best flavor and texture, high-quality canned or pasteurized crab meat can also be used.
Why do I need to chill the crab cakes?
Chilling helps the mixture firm up so the crab cakes hold their shape during baking.
Can I fry these instead of baking?
Yes. Cook them in a lightly buttered or oiled skillet over medium heat for about 4 to 5 minutes per side until golden brown.
What is the best sauce to serve with crab cakes?
Classic tartar sauce is a favorite, but remoulade, garlic aioli, lemon butter, or spicy mayo are also excellent choices.
Can I prepare crab cakes ahead of time?
Yes. You can shape the crab cakes and refrigerate them for up to 24 hours before baking.
What can I serve with crab cakes?
They pair well with coleslaw, roasted vegetables, corn on the cob, potato salad, rice, or a fresh green salad.
Can I use imitation crab?
You can, but the flavor and texture will be quite different from traditional crab cakes made with real crab meat.
Why are my crab cakes falling apart?
This usually happens if they weren’t chilled long enough or if the mixture wasn’t packed gently before baking.
Can I make these gluten-free?
Yes. Simply replace the panko or crackers with your favorite gluten-free breadcrumbs or gluten-free crackers.
Can I freeze uncooked crab cakes?
Yes. Shape the crab cakes, freeze them on a baking sheet until firm, then transfer them to a freezer-safe container. Bake from thawed or add a few extra minutes if baking from frozen.
Conclusion
These homemade Crab Cakes are an easy yet impressive seafood dish that highlights the delicate sweetness of jumbo lump crab meat. Crispy on the outside, tender on the inside, and perfectly seasoned, they’re ideal for everything from family dinners to special occasions. Pair them with tartar sauce, fresh lemon, and your favorite sides for a restaurant-quality meal made right at home.
Crab Cake Recipe
These classic baked crab cakes are packed with sweet jumbo lump crab meat and lightly seasoned to let the seafood shine. They’re crisp on the outside, tender on the inside, and delicious served with tartar sauce.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Bake
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 lb (453 g) jumbo lump crab meat, picked over, shells removed
- 1/2 cup (40 g) plain panko crumbs or crushed saltine crackers
- 6 Tablespoons (85 g) mayonnaise
- 1 large egg
- 1 teaspoon yellow mustard
- 1 teaspoon lemon juice
- 1 teaspoon Old Bay (or J.O. seasoning)
- 1 1/2 teaspoons finely minced fresh parsley or 1 teaspoon dried
- 1/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1 Tablespoon salted butter, cut into 8 pieces (plus additional for greasing pan)
- Tartar sauce for serving (optional)
Instructions
- Lightly grease a rimmed baking sheet with butter and set aside.
- In a large bowl, whisk together the mayonnaise, egg, mustard, lemon juice, Old Bay seasoning, parsley, salt, and black pepper.
- Add the crab meat and panko crumbs. Gently fold together with a spatula, taking care not to break up the crab meat.
- Scoop the mixture into heaping 1/3-cup portions onto the prepared baking sheet, packing each lightly and spacing them at least 2 inches apart.
- Top each crab cake with a small piece of butter.
- Cover tightly with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
- Preheat the oven to 450°F (230°C). Remove the plastic wrap and bake on the center rack for 8-10 minutes or until cooked through.
- For a golden-brown exterior, broil on high for the final 2 minutes. Serve warm with tartar sauce if desired.
Notes
- Handle the crab mixture gently to keep large lumps intact.
- Chilling helps the crab cakes hold their shape during baking.
- Serve with tartar sauce, lemon wedges, or a fresh salad.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven.
Nutrition
- Serving Size: 1 crab cake
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 17 g
- Cholesterol: 95 mg