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Crab Cakes in Oven Recipe

Crab Cakes in Oven Recipe

These crab cakes are loved by locals and visitors alike! They're made with tasty ingredients like lemon, parsley, and Old Bay seasoning, but the star of the show is definitely the crab meat itself. If you want them to be extra delicious, make sure to use lump crab meat, not too much filler, and bake them in a really hot oven. You can enjoy these crab cakes as a main dish or slap them between a couple of toasted buns for a delicious sandwich. And if you make them smaller, they're perfect for popping in your mouth as finger food!
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 5
Calories 250 kcal

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.
Keyword Simple crab cake recipe