Bookmark
Baked crab cakes made with generous chunks of lump crab and minimal filler are one of the best ways to enjoy sweet seafood flavor at home. This oven-baked version comes out crisp on the outside and gloriously tender within, letting the crab shine without messy pan-frying or worrying about them falling apart. My family, with roots in Oregon and a deeply critical palate for seafood, declared these the best outside of a restaurant, which is the highest praise I could hope for.
I first made these after a coastal road trip when we came home with fresh crab. Now it is the most requested meal every time my parents visit and we have built new family traditions around it.
Ingredients
- Lump crab meat: Choose the freshest available Dungeness is my top pick and look for hand-picked for no shells
- Dijon mustard: This adds tangy depth No other type of mustard gives the classic crab cake flavor
- Worcestershire: Just a splash makes a big difference for umami Choose a good quality sauce for best taste
- Mayonnaise: Acts as a binder Use a real full-fat version for best texture and flavor
- Egg: Binds the mixture together Use a large fresh egg
- Old Bay seasoning: Provides classic seafood spice blend For real Maryland flavor
- Cajun seasoning: Boosts complexity and gentle heat Choose salt-free if you want to control sodium
- Fresh parsley: Adds color and fresh herbal notes Use flat-leaf for best flavor
- Saltine crackers: Crushed into powder These keep cakes moist and light Pick a plain unsalted variety
- Butter: Melted and brushed both before and after baking Use unsalted
- Lemon juice: Adds brightness Always use freshly squeezed for best results
- Salt and pepper: Season to taste Freshly cracked black pepper will provide more aroma
Step-by-Step Instructions
- Prepare the Crab Mixture:
- Place the lump crab meat into a large bowl Gently pick through to remove any bits of shell but be careful to keep the chunks as big as possible
- Mix the Binding Ingredients:
- In a separate bowl thoroughly whisk together the egg mayonnaise Dijon mustard Worcestershire parsley lemon juice Old Bay Cajun seasoning salt and pepper Mix until smooth
- Combine the Mixture:
- Pour the whipped egg mixture over the crab Add the crushed cracker crumbs very gently fold everything together using a spatula The goal is to keep the crab in big pieces so work carefully
- Chill the Mixture:
- Cover the bowl tightly and refrigerate for at least 30 minutes or up to 24 hours This helps the mixture set and holds the cakes together for shaping
- Preheat and Prepare the Baking Sheet:
- Heat your oven to 450 degrees Generously grease a baking sheet with melted butter so the cakes will not stick
- Shape the Crab Cakes:
- Using clean damp hands gently divide the mixture into 6 mounds about half a cup each Do not compress into tight patties just form enough so each mound keeps its shape
- Butter and Bake:
- Space the cakes out on the prepared sheet Drizzle melted butter over each one making sure some seeps into the nooks for moisture and flavor Bake immediately for 13 to 15 minutes until golden brown
- Finish and Serve:
- While still hot brush the tops with more melted butter and squeeze fresh lemon over each Serve right away for maximum crispiness and flavor
Bookmark
Saltine crackers are my secret here The first time I swapped out breadcrumbs everyone commented on the light crisp texture and now I never make them any other way Crab cakes were our Sunday dinner tradition when I was young and the aroma of baking butter and seafood still feels like home for me
Storage Tips
Store leftover baked crab cakes in an airtight container in the refrigerator for up to two days To reheat avoid the microwave which makes them soggy Use an oven at 350 degrees for about ten minutes or pop them in an air fryer at 375 degrees for just a few minutes until crisp
Ingredient Substitutions
If Dungeness crab is unavailable look for Maryland blue crab or refrigerated lump crab in the seafood section Always avoid canned crab for this recipe For saltines you can use other plain water crackers in a pinch Mayonnaise can be swapped for a thick yogurt or sour cream though the flavor will be slightly different
Serving Suggestions
Serve these with eggs and hollandaise for a showstopping brunch Make a casual dinner by pairing them with fresh corn sautéed greens or a quick potato salad Turn any extras into a crab cake sandwich with tartar sauce lettuce and tomato
Bookmark
Cultural and Historical Context
Crab cakes have deep roots in both the Pacific Northwest and the Chesapeake Bay regions Each locale has its loyalists and arguments over the proper balance of crab to filler This recipe leans toward the Oregon style with a strong focus on the seafood itself and little binder providing you a high quality restaurant experience at home
Frequently Asked Questions
- → What kind of crab meat works best?
Fresh lump crab meat, especially Dungeness or Maryland blue crab, delivers the sweetest taste and best texture. Avoid canned options for optimal results.
- → How do I prevent crab cakes from falling apart?
Use just enough saltine cracker crumbs, egg, and mayonnaise to bind the crab mixture. Chilling before shaping strengthens the cakes, and baking keeps them intact.
- → Can I substitute breadcrumbs for crackers?
While breadcrumbs work in a pinch, saltine crackers create a lighter crunch and more delicate flavor, letting the crab stand out.
- → What seasonings bring out the best flavor?
Old Bay provides a signature classic touch; fresh parsley, Dijon, a dash of Worcestershire, lemon, and a bit of Cajun spice round out the taste.
- → How should I serve baked crab cakes?
Enjoy with hollandaise and eggs for brunch, atop salads, as an appetizer with tartar sauce, or in sandwiches with lettuce and tomato.
- → What's the best way to reheat leftovers?
Use an oven or air fryer to restore crisp edges and avoid sogginess. Microwaving is not recommended.