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Crab Cakes in Oven

Crab Cakes in Oven

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
Calories: 250
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • Mixing Bowl
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Spoon or scoop for shaping

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt.
  3. Gently fold in crab meat, trying not to break up the pieces too much.
  4. Add saltine crumbs and mix just until combined.
  5. Shape the mixture into about 6 crab cakes and place them on the prepared baking sheet.
  6. Brush tops with melted butter if using.
  7. Bake for 12–14 minutes, or until lightly crisp and golden around the edges.
  8. Serve warm with fresh lemon wedges.