Crab Cakes in the Oven Recipe

Baked crab cakes are one of those dishes that feel special without requiring a lot of hands-on work. They’re flavorful, crisp on the outside, tender on the inside, and come together with just a few simple ingredients.

I like making them in the oven because it keeps things lighter and more consistent, and it avoids the mess of frying.

These crab cakes are easy enough for a weeknight but nice enough to serve when you want to make a meal feel a little more thoughtful.

Behind the Recipe

This recipe came together on a day when I wanted crab cakes but didn’t want the smell of frying lingering in the kitchen. Baking them proved to be just as effective, and the crab flavor stayed front and center. After tweaking the seasoning and binder amounts, I found a version that keeps the cakes moist without being too dense, letting the lump crab meat really shine.

Recipe Origin or Trivia

Crab cakes have deep roots in American coastal cooking, especially in the Chesapeake Bay region where blue crab is abundant. Classic crab cakes typically feature minimal filler so the crab remains the highlight. Baking rather than frying is a more modern home-style method that keeps cleanup easy while still delivering a crisp exterior.

Why You’ll Love This Recipe

• Baked, not fried—less mess and easier cleanup
• Crisp edges with tender, flavorful centers
• Simple ingredients you likely have on hand
• Uses lump crab meat, so the crab flavor stays pronounced
• Ready in under 30 minutes
• Perfect for dinners, lunches, or appetizers
• Adjustable seasoning depending on taste

Chef’s Pro Tips for Perfect Results

• Use lump crab meat for the best texture and flavor.
• Mix ingredients gently so the crab stays in larger pieces.
• Let the mixture chill briefly if it feels too loose to shape.
• Brush tops with melted butter for extra browning.
• Bake on parchment to keep the cakes from sticking.

Kitchen Tools You’ll Need

1. Mixing bowl
2. Measuring cups and spoons
3. Baking sheet
4. Parchment paper
5. Spoon or scoop for shaping

Ingredients in This Recipe

1. 1 Large Egg: Helps bind the mixture without making it heavy.
2. ¼ cup (60g) Mayonnaise: Keeps the crab cakes moist and smooth.
3. 1 tbsp Fresh Parsley (or 2 tsp dried): Adds a mild herbal note.
4. 2 tsp Dijon Mustard: Provides subtle tang and depth.
5. 2 tsp Worcestershire Sauce: Enhances savory flavor.
6. 1 tsp Old Bay Seasoning: Classic seafood seasoning; add more if you prefer a stronger spice.
7. 1 tsp Fresh Lemon Juice: Brightens the crab flavor; add more when serving.
8. ⅛ tsp Salt: Light seasoning to balance flavors.
9. 1 lb (454g) Fresh Lump Crab Meat: The star of the recipe; keep pieces as intact as possible.
10. ⅔ cup (41g) Saltine Cracker Crumbs: Light binder that doesn’t overpower the crab.
11. 2 tbsp (30g) Melted Butter (optional): Brushed on top for extra color and crispness.

Ingredient Substitutions

• Use panko breadcrumbs instead of saltines for a slightly lighter texture.
• Greek yogurt can replace part of the mayonnaise if you prefer.
• Use hot sauce for added heat in place of some Old Bay.
• Replace parsley with chives or green onion for a different herbal flavor.

Ingredient Spotlight

Lump Crab Meat:
This is what gives the crab cakes their tender, flaky texture. Keeping the pieces large ensures each bite highlights the crab rather than the filler.

Old Bay Seasoning:
A classic seafood blend that provides warmth, subtle spice, and a familiar coastal flavor.

You can also check out our other recipes like

Lomo Saltado

Make-Ahead & Storage Tips

1. Form crab cakes up to 24 hours ahead and refrigerate before baking.
2. Store leftovers chilled for up to 2 days.
3. Reheat in a 375°F oven for 8–10 minutes to re-crisp.
4. Freeze unbaked crab cakes and bake directly from frozen, adding a few minutes to cook time.

How to Serve This Dish

• With lemon wedges and a simple side salad.
• Alongside roasted vegetables or rice.
• With tartar sauce or a light lemon aioli.
• As sliders using small buns.

Creative Leftover Transformations

• Flake leftovers into a creamy pasta dish.
• Break into pieces and add to a salad.
• Serve in soft tacos with slaw.
• Turn into a quick crab melt on toasted bread.

Additional Tips

• Taste the mixture lightly before adding the egg to adjust seasoning.
• Fresh crab works best, but high-quality canned crab can also be used.
• Add a pinch of cayenne if you want more heat.
• Let the crab cakes rest for a few minutes before serving to help them hold shape.

Make It a Showstopper

Plate crab cakes with a drizzle of lemon aioli, a sprinkle of fresh herbs, and a wedge of lemon on the side. Serving on a dark plate or wooden board highlights the golden crust.

Variations to Try

• Spicy Crab Cakes: Add jalapeño or hot sauce.
• Herb-Forward Version: Add dill, parsley, or chives.
• Cheesy Crab Cakes: Mix in a small handful of parmesan.
• Citrus Crab Cakes: Add orange or lime zest.
• Mini Appetizer Crab Cakes: Make bite-sized versions for parties.

FAQ’s

1. Can I use canned crab? Yes, but drain well and handle gently.
2. Why did my crab cakes fall apart? They may need more crumbs or more thorough mixing.
3. Can I fry them instead? Yes, pan-fry in a little oil for 3–4 minutes per side.
4. Are they spicy? Only mildly; adjust Old Bay for more heat.
5. Can I freeze them? Yes—freeze unbaked for best results.
6. Do I need butter on top? No, but it helps browning.
7. What’s the best dipping sauce? Lemon aioli, tartar sauce, or a simple mustard-mayo mix.
8. Can I use gluten-free crackers? Yes, they work well.
9. How do I keep them moist? Don’t overbake and use enough mayonnaise.
10. Can I double the recipe? Yes, bake on two sheets or in batches.