Crispy on the outside, buttery on the inside — and packed with real crab flavor. If you love crab cakes but hate when they’re more filler than crab, this recipe is for you. These Baked Crab Cakes are light on the extras and heavy on that sweet, succulent lump crab meat. No pan-frying required, no fuss, no falling apart — just golden, flavorful cakes baked with butter until the edges are crisp and the insides stay tender.
This is the kind of dish that’s earned five-star reviews from some seriously picky seafood lovers in my family. We’re talking folks raised on the Oregon coast, who know good crab when they taste it. So you know these cakes deliver.
Why You’ll Love These Crab Cakes
They’re baked — not fried — which means less mess and easier prep for a crowd. You still get that delicious golden crust, thanks to a generous brush of melted butter that seeps into every bite as they bake. And instead of breadcrumbs, we’re using crushed Saltine crackers. They give you just enough texture to hold things together, without weighing the crab down.
The Key Ingredients (And Why They Matter)
- Lump Crab Meat – If you can find Dungeness, grab it! It’s rich, buttery, and absolutely next level. But Maryland blue crab is still a great option.
- Dijon Mustard – A crab cake classic. It adds tang and depth. Skip the yellow stuff.
- Worcestershire Sauce – Just a splash, but it adds a savory punch that makes everything taste more “crabby.”
- Mayonnaise + Egg – The binders. Just enough to hold things together without drowning out the flavor.
- Old Bay + Cajun Seasoning – Old Bay is a must. The Cajun spice gives it a gentle kick.
- Saltine Crackers – Our only “filler,” but a smart one. They’re soft, slightly salty, and way better than breadcrumbs here.
- Butter + Lemon – Brushed on top for golden color and bright, rich flavor in every bite.
How To Make These Baked Crab Cakes
Mix it all together:
Start by whisking together the egg, mayo, mustard, Worcestershire, lemon juice, parsley, and seasonings in a bowl. In another bowl, gently toss the lump crab with the crushed Saltines. Then pour the wet mixture over the crab and fold it together gently — you want to keep those crab chunks intact.
Chill the mixture:
Cover and refrigerate for at least 30 minutes (or up to a day) so everything sets and flavors meld.
Shape and bake:
Preheat your oven to 450°F and generously butter a baking sheet. Divide the crab mixture into six equal mounds — about ½ cup each. Don’t pack them too tightly. Keep the shape loose so they stay light.
Place them on the baking sheet, a few inches apart, and brush the tops with melted butter. Let it drip into the crevices — that’s where the magic happens. Bake for 13–15 minutes until golden and crisp on top.
Finish with flavor:
Once they’re out of the oven, brush with a little more melted butter and squeeze fresh lemon over the top. Serve right away.
The Best Way to Reheat Leftovers
Skip the microwave — it’ll ruin the texture. Use the air fryer instead:
375°F for 3–4 minutes should do the trick.
No air fryer? Pop them in the oven at 350°F for 10–12 minutes until warmed through.
Let’s Talk Crab Meat
If you’re lucky enough to score fresh Dungeness, don’t even hesitate — it’s unmatched. But realistically, most of us will be using lump blue crab meat from the refrigerated seafood section. Just make sure it’s labeled “hand-picked” or “fresh-picked” to avoid shells. Canned crab is a hard no.
Tip: Give the meat a once-over before using to check for leftover bits of shell.
These Crab Cakes Keep It Real
You know the kind — those overly bready crab cakes that feel more like hush puppies with a hint of seafood? Not here. These are all about the crab. You’ll get real chunks of buttery, sweet crab meat in every bite, lightly held together with just enough filler to keep things intact and tender, not dry.
How To Serve Them
Our favorite? Crab Cake Benedict for brunch — topped with poached or scrambled eggs and a drizzle of hollandaise (shortcut blender version included below!).
Other delicious ways to enjoy them:
- As a main dish with a veggie and starch (corn, potatoes, or pasta)
- As an appetizer with tartar sauce or lemon aioli
- Tucked into a soft bun with lettuce and tomato for a crab cake sandwich
Baked Crab Cakes
Crispy on the outside, buttery on the inside — and packed with real crab flavor. If you love crab cakes but hate when they’re more filler than crab, this recipe is for you.
Ingredients
- 16 oz fresh lump crab meat, drained
- 1 large egg
- 1/4 cup mayonnaise
- 1 1/2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon Cajun seasoning*
- 1 teaspoon Old Bay seasoning
- 1/8 teaspoon salt
- 1 teaspoon fresh lemon juice (plus more for serving)
- 16 saltine crackers, crushed (about 2-inch size pieces)
- 2 tablespoons softened butter (for greasing the baking sheet)
- 4 tablespoons salted melted butter, divided
- Lemon wedges for serving
Instructions
- Start by placing the lump crab meat into a large mixing bowl. In another bowl, whisk together the egg, mayonnaise, Worcestershire sauce, Dijon mustard, parsley, lemon juice, and all the seasonings until smooth and well combined.
- Pour this mixture gently over the crab meat. Sprinkle in the crushed saltine crackers, and using a spatula, carefully fold everything together. Try to preserve the large chunks of crab as much as possible.
- Cover the bowl and let it chill in the refrigerator for at least 30 minutes—or up to a full day if you're prepping ahead.
- Preheat your oven to 450°F. Grease a baking sheet generously with softened butter.
- Now, divide the crab mixture into six portions, roughly 1/2 cup each. Form each one lightly into a mound—don’t compress them too much; you want them just held together.
- Place the crab cakes on the baking sheet, spaced a few inches apart. Spoon melted butter generously over the tops so it can seep into all those delicious little crevices.
- Bake immediately in the hot oven for 13–15 minutes, or until a golden crust forms on top.
- Once out of the oven, brush with a little more melted butter and finish with a fresh squeeze of lemon. Serve right away while they’re warm and crisp.
Notes
- You can form these crab cakes ahead of time and freeze them (unbaked) in a freezer-safe container for up to 3 months. When you’re ready, thaw them in the fridge, brush with butter, and bake as usual.
- Already baked? No problem. Just reheat them straight from frozen in a 350°F oven for 25–30 minutes.
- Pop them in the air fryer at 375°F for 3–4 minutes, or reheat in the oven at 350°F for about 10–12 minutes.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 228Total Fat 15gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 123mgSodium 879mgCarbohydrates 8gFiber 1gSugar 1gProtein 16g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
