Description
These baked crab cakes prioritize the sweet flavor of crab meat with very minimal filler, ensuring a moist interior and a delicate, crisp exterior. They are seasoned with classic Maryland-style flavors and baked for a healthier, less messy preparation.
Ingredients
Scale
- 1 pound jumbo lump or lump crab meat, picked over for shells
- 1 large egg, lightly beaten
- 1/4 cup mayonnaise (good quality, not light)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1.5 teaspoons Old Bay seasoning (or to taste)
- 1/4 teaspoon garlic powder
- 1/4 cup crushed saltine crackers OR panko breadcrumbs
- 2 tablespoons fresh parsley, finely chopped (optional)
- 2–3 tablespoons unsalted butter, melted, for brushing
- Lemon wedges, for serving
- Tartar sauce or remoulade, for serving (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, gently flake the crab meat, being careful not to break up the lumps too much.
- In a separate medium bowl, whisk together the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and garlic powder until well combined.
- Pour the wet mixture over the crab meat. Add the crushed saltine crackers (or panko) and chopped parsley (if using).
- Gently fold all ingredients together with a rubber spatula or your hands, being careful not to overmix or break up the crab lumps. The goal is just to combine everything so it holds together.
- Cover the bowl and refrigerate the crab mixture for at least 30 minutes, or up to 1 hour. This helps the mixture firm up and prevents the cakes from falling apart during baking.
- Using a 1/2-cup measuring cup or by hand, gently form the crab mixture into 4-6 patties (do not press them too firmly). Place them on the prepared baking sheet.
- Brush the tops of the crab cakes generously with melted butter.
- Bake for 12-18 minutes, or until the crab cakes are heated through, lightly golden brown, and firm to the touch. Baking time may vary depending on the thickness of your crab cakes.
- Serve immediately with fresh lemon wedges and your favorite tartar sauce or remoulade.
Notes
- Using fresh jumbo lump or lump crab meat is crucial for the best flavor and texture. Avoid canned crab meat if possible.
- Do not overmix the crab cake mixture, as this can break up the crab lumps and make the cakes dense.
- Chilling the mixture before forming and baking is an important step to help the crab cakes hold their shape.
- For an extra crispy exterior, you can lightly broil the crab cakes for the last 1-2 minutes, watching them carefully to prevent burning.
- These crab cakes can be prepared ahead of time and stored covered in the refrigerator for up to 24 hours before baking.
- Serve with a simple side salad, roasted vegetables, or corn on the cob.
Nutrition
- Serving Size: 1 large crab cake (approx. 150-200g)
- Calories: 250-400 (highly variable based on specific ingredients and portion size)
- Sugar: 1-3g
- Sodium: 400-800mg (varies with Old Bay and mayo)
- Fat: 15-25g
- Saturated Fat: 4-8g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 5-10g
- Fiber: 0-1g
- Protein: 20-30g
- Cholesterol: 100-150mg
Keywords: Crab Cakes, Baked, Minimal Filler, Lump Crab, Old Bay, Seafood, Healthy, Easy, Dinner