Irresistible Baked Crab Cakes

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Golden, crisp, and bursting with rich crab flavor, these baked crab cakes are a seafood lover’s dream. Each bite reveals tender flakes of crab meat perfectly seasoned with spices, herbs, and a hint of citrus. The outer layer offers a delightful crunch while the inside stays moist and delicate — a harmony of textures that makes this dish truly irresistible.

Unlike traditional fried crab cakes, this baked version keeps things lighter yet equally delicious. Baking allows the flavors to meld beautifully without needing excess oil. Whether served as an appetizer, main course, or even a party snack, these crab cakes will leave everyone craving more.

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Why You’ll Love These Irresistible Baked Crab Cakes

• Healthier Option: Baked instead of fried, reducing excess oil while maintaining that delightful crisp.
• Easy to Make: Simple steps with minimal prep time for a fuss-free seafood treat.
• Flavor-Packed: Each cake bursts with seasoned crab, fresh herbs, and a hint of zesty lemon.
• Versatile Dish: Perfect as a main, side, or party appetizer with your favorite dips and sauces.
• Meal Prep Friendly: Can be prepared ahead of time and easily reheated for busy days.

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Preparation Phase & Tools to Use

To achieve the perfect texture and flavor in your baked crab cakes, having the right tools is essential. Here’s what you’ll need:

• Mixing Bowls: Use one large bowl for combining the crab mixture and a smaller one for whisking eggs or blending sauces.
• Baking Sheet: A non-stick or parchment-lined baking sheet ensures even baking and prevents sticking.
• Spatula: Ideal for gently mixing ingredients without breaking the crab meat.
• Measuring Cups and Spoons: Accurate measurements are key for the perfect balance of seasonings.
• Ice Cream Scoop or Spoon: Helps form evenly sized crab cakes for consistent cooking.
• Oven Thermometer (optional): Ensures your oven is at the correct temperature for precise baking.

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Preparation Tips

• Use Fresh or Quality Crab Meat: For the best flavor, use lump crab meat or fresh crab if available. Drain any excess liquid to keep your mixture firm.
• Chill the Mixture: After forming the cakes, chill them for 20–30 minutes. This helps them hold their shape during baking.
• Don’t Overmix: Gently fold the ingredients to maintain large chunks of crab meat for optimal texture.
• Preheat the Oven: Ensure your oven reaches the right temperature before baking to achieve a crispy golden crust.
• Lightly Oil the Baking Sheet: This prevents sticking and enhances the cakes’ crispiness.

Following these tips will set you up for perfectly baked crab cakes that are both flavorful and beautifully golden.

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Ingredients for These Irresistible Baked Crab Cakes

• 1 lb lump crab meat (picked over for shells)
• 1/2 cup mayonnaise
• 1 large egg (beaten)
• 1/4 cup Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh lemon juice
• 1 tsp Old Bay seasoning (or preferred seafood seasoning)
• 1/2 cup panko breadcrumbs (for structure and a light crunch)
• 2 tbsp fresh parsley (chopped)
• 1 tbsp chives (finely chopped)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil or melted butter (for brushing before baking)

For garnish and serving:

• Lemon wedges
• Tartar sauce or remoulade for dipping

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Step 1: Prepare the Crab Mixture

In a large mixing bowl, combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper. Whisk until fully blended.

Gently fold in the crab meat, panko breadcrumbs, parsley, and chives. Be careful not to break up the crab meat too much — maintaining larger chunks adds the best texture.

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Step 2: Form the Crab Cakes

Using an ice cream scoop or spoon, portion the mixture into evenly sized patties, about 1/3 cup each. Gently shape them with your hands and place them on a parchment-lined baking sheet.

For best results, chill the formed crab cakes in the refrigerator for 20–30 minutes to help them hold their shape during baking.

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Step 3: Bake the Crab Cakes

Preheat your oven to 400°F (200°C). Lightly brush the tops of the crab cakes with olive oil or melted butter to promote browning.

Bake for 18-20 minutes or until golden brown and crispy on the outside. For an extra-crisp finish, broil for 1-2 minutes at the end of the baking time.

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Step 4: Serve and Enjoy

Remove the crab cakes from the oven and let them rest for 5 minutes. Serve with lemon wedges and your favorite dipping sauce, such as tartar sauce or remoulade.

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Notes

• Crab Meat Choice: Lump crab meat offers the best texture, but backfin or claw meat can also work well for a more budget-friendly option.
• For Extra Flavor: Add a pinch of cayenne pepper or smoked paprika for a subtle kick.
• Gluten-Free Option: Substitute panko breadcrumbs with gluten-free panko or crushed gluten-free crackers.
• Make Ahead: Prepare the crab mixture and form the patties up to a day in advance. Store them covered in the fridge until ready to bake.

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Watch Out for These Mistakes While Cooking

• Skipping the Chill Step: Skipping the 20–30 minutes of chilling time may cause your crab cakes to fall apart during baking.
• Overmixing the Mixture: Stirring too vigorously will break up the crab meat and ruin the ideal texture. Always fold gently.
• Using Too Much Filler: Excess breadcrumbs or mayonnaise can overpower the crab flavor. Stick to the recommended portions for a balanced taste.
• Not Preheating the Oven: Baking in a cold oven can result in uneven cooking. Ensure the oven is properly heated before placing your crab cakes inside.
• Overbaking: Crab cakes can dry out quickly. Keep an eye on them during the final minutes of baking for that perfect golden crust without losing moisture.

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What to Serve With Irresistible Baked Crab Cakes

Crab cakes are versatile and pair beautifully with a variety of sides. Whether you’re hosting a dinner party or preparing a casual weeknight meal, these ideas will complete your plate.

8 Delicious Pairing Ideas

1. Garlic Butter Asparagus: Tender asparagus spears drizzled with rich garlic butter complement the crab cakes’ delicate flavor.
2. Crispy Roasted Potatoes: Seasoned and roasted to golden perfection, they provide a satisfying contrast to the soft crab cakes.
3. Fresh Garden Salad: A light, zesty salad with mixed greens, cherry tomatoes, and vinaigrette balances the richness of the crab cakes.
4. Corn on the Cob: Sweet, buttery corn is a classic seafood side that pairs perfectly.
5. Coleslaw: A tangy, crunchy slaw adds freshness and texture to your meal.
6. Lemon Herb Rice: Light, citrus-infused rice enhances the bright flavors in the crab cakes.
7. Grilled Vegetables: Bell peppers, zucchini, and mushrooms roasted or grilled add smoky depth to your plate.
8. Creamy Remoulade or Tartar Sauce: A rich and tangy sauce is the ultimate companion for dipping.

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Storage Instructions

To keep your crab cakes fresh and delicious, follow these storage tips:

• Refrigeration: Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes to maintain their crisp texture.
• Freezing: For longer storage, place uncooked crab cakes on a baking sheet and freeze until solid. Once frozen, transfer them to a zip-top bag or airtight container. They can be stored for up to 3 months.
• Reheating Frozen Crab Cakes: Bake directly from frozen at 375°F (190°C) for 20–25 minutes or until heated through and golden.

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Estimated Nutrition

Per serving (based on 1 crab cake):

• Calories: ~180 kcal
• Protein: ~15g
• Carbohydrates: ~8g
• Fat: ~10g
• Cholesterol: ~70mg
• Sodium: ~450mg

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Frequently Asked Questions

1. Can I use canned crab meat for this recipe?

Yes, canned crab meat can be used as a budget-friendly alternative. Be sure to drain it well and remove any excess moisture to maintain the right consistency.

2. How do I keep my crab cakes from falling apart?

The key is to chill the formed crab cakes for at least 20–30 minutes before baking. This step helps them hold their shape during cooking.

3. Can I make these crab cakes ahead of time?

Absolutely! Prepare the mixture and shape the crab cakes up to a day in advance. Store them covered in the fridge until ready to bake.

4. Are these crab cakes suitable for freezing?

Yes, you can freeze both cooked and uncooked crab cakes. For best results, freeze uncooked cakes and bake them directly from frozen when ready.

5. What sauce pairs best with crab cakes?

Tartar sauce, remoulade, or a zesty lemon aioli are all excellent choices. A squeeze of fresh lemon juice also enhances the flavors beautifully.

6. Can I substitute panko breadcrumbs with something else?

Yes, crushed saltine crackers, crushed Ritz crackers, or gluten-free panko can work as alternatives without compromising texture.

7. How can I make these crab cakes spicier?

Add a dash of cayenne pepper, red pepper flakes, or diced jalapeño for a spicy kick.

8. Are these crab cakes suitable for air frying?

Yes! Cook the chilled crab cakes in an air fryer at 375°F (190°C) for 10–12 minutes, flipping halfway through for even crispness.

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Conclusion

These Irresistible Baked Crab Cakes are a delightful combination of tender crab meat, vibrant seasonings, and a crisp golden crust. Whether served as an appetizer, main course, or snack, they’re sure to impress. With easy preparation, simple ingredients, and flexible storage options, this recipe is perfect for both special occasions and casual dinners alike. Enjoy the rich flavors of the sea with every delicious bite!

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