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Delicious Baked Crab Cakes Recipe

Delicious Baked Crab Cakes

There's something incredibly comforting about the smell of baked crab cakes wafting through the kitchen. Whether it reminds you of summer picnics by the beach or cozy dinners with loved ones, this recipe is sure to bring back fond memories. Plus, it’s so easy and quick to whip up, you’ll want to make it for every gathering!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Baked Crab Cakes
  • 1 lb fresh lump crab meat pick through for shells
  • 0.5 cup breadcrumbs to help bind the cakes together
  • 0.25 cup mayonnaise keeps the cakes moist
  • 1 large egg acts as a binder
  • 1 tbsp Dijon mustard adds tang
  • 1 tbsp Worcestershire sauce adds umami flavor
  • 1 tsp Old Bay seasoning classic seafood seasoning
  • 0.25 cup finely chopped green onion adds mild onion flavor
  • 0.25 cup finely chopped red bell pepper for color and sweetness
  • Salt and pepper to taste
  • Olive oil for brushing

Equipment

  • Mixing bowl
  • baking sheet
  • Parchment paper

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C). This step is crucial for getting those crab cakes nice and golden.
  2. Step 2: In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onion, and red bell pepper. Gently mix until well combined. Season with salt and pepper to taste.
  3. Step 3: Form the mixture into patties, about 2-3 inches in diameter, and place them on a baking sheet lined with parchment paper.
  4. Step 4: Lightly brush the tops of the crab cakes with olive oil. This will help them get that lovely crispy exterior.
  5. Step 5: Bake in the preheated oven for 25-30 minutes or until golden brown and cooked through. The aroma will be irresistible!
  6. Step 6: Remove from the oven and let cool slightly before serving. Enjoy them warm, perhaps with a squeeze of lemon.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them before baking; just make sure to separate the patties with parchment paper.