Baked Crab Cakes
Golden, crispy, and bursting with flavor, Baked Crab Cakes are everything you love without the fuss of frying. Pair them with a cool, zesty lemon dill sauce for a fresh and fancy finish!
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These baked crab cakes are my version of the beloved Maryland classic—loaded with sweet lump crab meat, fresh herbs, a touch of lemon, and just the right amount of Old Bay seasoning for that signature taste. My approach skips the pan-frying and they go straight into the oven, making them easier to prep, less messy, and way less likely to fall apart.
Baking also means you can easily double the batch to feed a crowd or freeze extras for later. Serve them as a main dish with a side salad, pile them onto a toasted slider bun for a standout sandwich, or shape them smaller for a bite-sized appetizer everyone will rave about. Whether you’re hosting a gathering or need a quick weeknight dinner, these crab cakes check every box, and the leftovers are just as good the next day!
Made these tonight for supper. They were the best crab cake I’ve had in a very long time. Will be making these more often. Thanks for a really great recipe.
— Katelyn
Ingredients you’ll need
This crab cake recipe keeps things simple so the crab flavor can really shine. There’s just enough added to bring out the flavor—no heavy fillers, just the good stuff that lets the crab be the star. The picture of ingredients includes what you’ll need to make the lemon dill sauce. The full list with measurements can be found in the recipe card below.
- Panko breadcrumbs: Add light, crispy texture without weighing the cakes down. Avoid overpacking to keep them tender.
- Parmesan cheese: Brings a subtle salty, savory note and helps bind everything together.
- Mayonnaise: Acts as a rich binder and adds moisture to keep the cakes from drying out.
- Green onion: Adds a mild bite and a pop of fresh flavor.
- Fresh parsley: Brings a touch of brightness and color; flat-leaf is best.
- Old Bay seasoning: Classic seafood seasoning that gives crab cakes their signature flavor.
- Egg: Holds the mixture together.
- Lemon zest: Adds a fresh citrusy zing that complements the crab beautifully.
- Lump crab meat: The star of the show! Handle gently to keep the chunks somewhat intact for the best texture.
- Lemon dill sauce: A creamy, tangy sauce made with Greek yogurt, mayo, lemon juice, and fresh dill—perfect for dipping or drizzling over your crab cakes. Make it ahead and chill to let the flavors meld.
Steps for making this recipe
Step 1. In a medium bowl, combine the bread crumbs, Parmesan cheese, mayo, green onion, parsley, Old Bay seasoning, egg, and lemon zest. Stir until well mixed.
Step 2. Gently break up the crab, removing any shell pieces, then fold it into the mayo mixture until just combined.
Step 3. Shape the crab mixture into patties and freeze for 15 minutes to firm up. While they chill, preheat the oven to 425°F and heat a lightly oiled baking sheet for a few minutes.
Step 4. Place the chilled crab cakes on the hot baking sheet and bake for 8 minutes per side, or until golden and crisp.
Step 5. While the crab cakes bake, make the lemon dill sauce. Simply stir all sauce ingredients together in a medium bowl.
Step 6. Serve warm with lemon wedges and lemon dill sauce. Enjoy!
Helpful tips
- Use high-quality lump crab meat: Look for fresh or refrigerated jumbo lump crab meat for the best texture and flavor.
- Handle gently: Mix and shape the crab cakes with a light hand to avoid breaking up the crab lumps and to keep the cakes tender.
- Chill before baking: Freezing the patties for 15 minutes helps them firm up and hold their shape in the oven.
- Preheat the baking sheet: A hot, lightly oiled pan helps the bottoms crisp up nicely without frying.
- Don’t overbake: Keep an eye on them in the last few minutes. They’re done when golden brown and slightly firm to the touch.
Frequently asked questions
You can use canned crab meat in a pinch, but I wouldn’t recommend it if you want the best flavor and texture. Fresh lump crab meat really makes a difference in these crab cakes! If you do decide to use canned, be sure to drain well. Also, avoid imitation crab for this recipe. It won’t have the same flavor or texture.
If they’re too loose, it could be from not enough binding (like mayo or egg) or skipping the chilling step. Be gentle when mixing and shaping, and always chill before baking.
Absolutely! Shape the patties and store them covered in the fridge for up to 24 hours before baking. You can also freeze them (uncooked or cooked) for longer storage.
Serving suggestions
Here are some tasty serving suggestions to round out your crab cake meal or appetizer spread:
- On a slider bun: Turn them into crab cake sandwiches with lettuce, tomato, and a dollop of lemon dill sauce or tartar sauce.
- Over greens: Serve on a bed of arugula or over a Caesar salad for a light lunch.
- With roasted veggies: Pair with asparagus, green beans, or roasted potatoes for a satisfying dinner.
- As minis: Make them bite-sized and serve with toothpicks and dipping sauce for a crowd-pleasing appetizer.
- With slaw: Add a tangy cabbage slaw on the side for extra crunch and color.
- Topped with sauce: Don’t skip the lemon dill sauce—or try them with tartar sauce, cocktail sauce or remoulade for a fun twist.
Storage and reheating recommendations
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat (oven): Warm crab cakes in a 375°F oven for 8–10 minutes, or until heated through and crispy.
- Reheat (air fryer): Warm in the air fryer at 350°F for 4–6 minutes until warmed through and crisp on the outside.
- Reheat (Skillet): Heat a little oil in a skillet and cook over medium heat for 3–4 minutes per side.
- Freeze (Unbaked): Shape and chill the crab cakes, then freeze on a tray until solid. Transfer to a freezer bag or container and freeze for up to 2 months. Bake straight from frozen, adding a few extra minutes to the cook time.
- Freeze (Baked): Let cool completely, then freeze in a single layer. Once frozen, store in a sealed container.
More seafood recipes to try
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Baked Crab Cakes
Ingredients
- 1/4 cup Panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1 tablespoon minced green onion
- 1 tablespoon minced parsley
- 1 teaspoon Old Bay seasoning
- 1 large egg, lightly beaten
- 1 small lemon, zested
- 1 pound lump crab meat, fresh refrigerated is best
- 2 tablespoons extra virgin olive oil or avocado oil
For the lemon dill sauce
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
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Instructions
- In a medium bowl, combine the Panko, Parmesan cheese, mayo, green onion, parsley, Old Bay seasoning, egg, and lemon zest. Stir until well mixed.
- Gently break the crab into chunks with your hands, checking for and discarding any bits of shell as you go. Sprinkle the crab over the mayo mixture and gently fold everything together until combined.
- Shape the mixture into about 22 small patties and place them on a plate. Transfer the plate to the freezer for 15 minutes—this quick chill helps the crab cakes hold their shape while baking.
- Meanwhile, preheat the oven to 425°F. Drizzle a little oil on a baking sheet and place it in the oven to heat for 3–5 minutes, until the oil is hot.
- Carefully remove the hot baking sheet from the oven. Place the chilled crab cakes on the sheet and bake for 8 minutes. Flip the patties and bake for another 8–10 minutes, until golden brown.
- While the crab cakes bake, make the lemon dill sauce. Simply stir all sauce ingredients together in a medium bowl.
- Serve warm with lemon wedges and lemon dill sauce. Enjoy!
Notes
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat (oven): Warm crab cakes in a 375°F oven for 8–10 minutes, or until heated through and crispy.
- Reheat (air fryer): Warm in the air fryer at 350°F for 4–6 minutes until warmed through and crisp on the outside.
- Reheat (Skillet): Heat a little oil in a skillet and cook over medium heat for 3–4 minutes per side.
- Freeze (Unbaked): Shape and chill the crab cakes, then freeze on a tray until solid. Transfer to a freezer bag or container and freeze for up to 2 months. Bake straight from frozen, adding a few extra minutes to the cook time.
- Freeze (Baked): Let cool completely, then freeze in a single layer. Once frozen, store in a sealed container.
Did you make this recipe?
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Yum! Made these last night and the whole family thoroughly enjoyed. So tasty and very easy!
Made these tonight for supper. They were the best crab cake I’ve had in a very long time. Will be making these more often. Thanks for a really great recipe.