A Crab Cakes in Oven Recipe is a tasty dish made by mixing lump crab meat with spices and other flavorful ingredients. Once the mixture is ready, shape it into cakes and bake them in the oven until they’re golden brown and crispy.
To store leftover crab cakes, simply cover them tightly and store them in the refrigerator for up to 5 days.
If you want to freeze crab cakes, you can do so before or after baking. Before baking, freeze them individually on a baking sheet, then transfer them to a freezer bag. After baking, let them cool completely, then freeze them in an airtight container.
To reheat frozen crab cakes, thaw them in the refrigerator, then warm them up in a 350°F (177°C) oven for 10-15 minutes until they’re heated through.
Crab Cakes in Oven Recipe
Equipment
- Mixing bowl
- Measuring cups and spoons
Ingredients
- 1 Large egg
- 1/4 cup 60g Mayonnaise
- 1 tbsp chopped fresh Parsley or 2 teaspoons dried
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning use more if you like it spicier
- 1 tsp fresh Lemon juice plus more for serving
- 1/8 tsp Salt
- 1 pound 454g fresh Lump crab meat*
- 2/3 cup 41g Saltine cracker crumbs (about 17–18 2-inch crackers)
- 2 tbsp 30g melted Salted or unsalted butter [optional]
Instructions
- In a big bowl, whisk together the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and salt.
- Gently place the crab meat on top of the mixture, then sprinkle the cracker crumbs over it. Be careful not to break up the crab meat as you fold everything together.
- Cover the bowl tightly and stick it in the fridge for at least 30 minutes, or up to a day if you’re prepping ahead.
- Preheat your oven to 450°F (232°C). Grease a baking sheet or line it with parchment paper.
- Use a 1/2 cup measuring cup to scoop out 6 mounds of the crab cake mixture onto the baking sheet. Don’t squish them down! Use your hands or a spoon to gently shape them into neat little mounds.
- If you want to add extra flavor, brush the tops of the crab cakes with melted butter.
- Pop the baking sheet in the oven and bake for 12–14 minutes, until they’re golden brown and crispy around the edges.
- Drizzle some fresh lemon juice over the top before serving, and enjoy them warm!
Notes
- You can store any leftover crab cakes in the fridge for up to 5 days, or freeze them for up to 3 months.
- If you want to freeze them before baking, just thaw them in the fridge, brush with butter, then bake as usual.
- For smaller crab cakes, divide the mixture into 12 portions. For mini crab cakes, make 24 portions. Adjust the baking time accordingly.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 250 kcal |
| Fat | 15g |
| Cholesterol | 95mg |
| Sodium | 500mg |
| Carbohydrates | 12g |
| Fiber | 1g |
| Protein | 20g |
How Do I Store Leftover Crab Cakes?
To store leftover crab cakes, simply cover them tightly and refrigerate them for up to 5 days. If you want to keep them for longer, you can freeze them for up to 3 months. Just make sure they’re well-wrapped to prevent freezer burn.
Can I Freeze Crab Cakes Before or After Baking?
Yes, you can freeze crab cakes before or after baking them! If you want to freeze them before baking, portion them out onto a baking sheet, freeze until solid, then transfer to a freezer bag. Thaw them in the fridge, brush with melted butter, then bake as usual.
If you’ve already baked them, let them cool completely, then freeze them in an airtight container. To reheat, thaw them in the fridge and warm them up in a 350°F (177°C) oven for about 10-15 minutes until heated through.
