Crab cakes always remind me of summer evenings by the sea, where the salty air mixes with the smell of fresh seafood. The first time I had a “true” Maryland-style crab cake was during a trip to the East Coast with friends, and I still remember how sweet and meaty it was. Ever since then, I’ve been chasing that flavor at home, trying to recreate it without the heavy fillers or greasy frying.
This version is baked under the broiler, which means you still get that golden crisp outside, but the crab meat stays the hero of the dish. No soggy breadcrumbs, no heavy batters—just fresh, juicy crab held together with a few simple ingredients. It’s the kind of recipe I reach for when I want something special but don’t want to spend all evening in the kitchen.
Why You’ll Love These Crab Cakes
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No filler, all flavor: The crab is the star, with just enough binder to hold everything together.
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Healthier twist: Skip the deep fryer—these are oven-broiled to perfection.
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Quick cooking: Just a few minutes under the broiler and dinner is served.
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Versatile: They can be served as an appetizer, part of a light dinner, or even tucked into a sandwich.
Whenever I make these, my family hovers around the kitchen, waiting for the tray to come out of the oven. By the time I plate them with lemon wedges, they’ve usually disappeared just as quickly.
Ingredients That Make These Stand Out
I keep the ingredient list short and purposeful. Here’s why each one matters:
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Jumbo lump crab meat – this is where the magic happens. Fresh crab makes all the difference, so I usually splurge here.
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Mayonnaise – just enough creaminess to keep the mixture moist.
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Egg – the binder that holds it all together.
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Dijon mustard – gives a little sharpness and zest.
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Old Bay (or New Bae) seasoning – classic Chesapeake flavor: savory, a little sweet, a little spicy.
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Fresh parsley – brightens the whole mix and balances the richness.
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Lemon juice – adds freshness without overpowering the delicate crab.
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Coconut flour (optional) – acts as a light binder instead of breadcrumbs, keeping things gluten-free without weighing them down.
Practical Tips from My Kitchen
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Drain well: Crab meat often comes packed with liquid, and if you skip draining, the cakes can fall apart.
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Gentle hands: Don’t mash the crab into paste—leave those big, juicy chunks intact.
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Chill before cooking: Let the mixture rest in the fridge for at least an hour, or overnight if you can. It makes shaping easier and gives the flavors time to settle.
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Broil, don’t fry: You’ll get the crispy edges without the mess (and without babysitting a pan of oil).
I’ve ruined crab cakes in the past by overmixing or rushing them into the oven. Patience here pays off—the texture is delicate but holds together beautifully.
Make Ahead Tips
I often mix the crab cake mixture in the morning, cover it, and let it chill until dinner. When guests come over, I shape and broil them fresh—no stress, no last-minute scrambling.
If you’re planning for a party, you can even form the patties ahead of time and refrigerate them on a parchment-lined tray. Just slide the whole tray under the broiler when you’re ready to serve.
How to Serve These Crab Cakes
These crab cakes can be dressed up or kept casual, depending on your mood:
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With a simple summer salad and lemon wedges for a light dinner.
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On a buttery brioche bun with lettuce and tartar sauce for a hearty sandwich.
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Alongside corn on the cob and roasted veggies for a cookout vibe.
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As an appetizer, topped with a spoonful of mango salsa or a dollop of aioli.
Personally, I love them with roasted baby potatoes and a cucumber salad—simple, fresh, and balanced.
Storage
Crab cakes taste best the day you make them, but leftovers do happen. Store cooled cakes in an airtight container in the fridge for up to 2 days. Reheat them under the broiler for a few minutes to bring back that crisp edge.
You can also freeze uncooked crab cakes: shape them, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes under the broiler.
FAQs
Can I use canned crab meat?
Fresh is best, but if that’s not an option, look for refrigerated pasteurized crab at the seafood counter. Avoid shelf-stable cans if you can—they lack the sweetness of fresh.
What if I don’t have coconut flour?
You can skip it entirely or use a small sprinkle of almond flour or crushed saltines if you’re not avoiding gluten.
Can these be made in the air fryer?
Yes! Place them in a lightly greased air fryer basket and cook at 375°F for 8–10 minutes until golden.
Do I need Old Bay seasoning?
It really gives the signature flavor, but if you don’t have it, a mix of paprika, celery salt, and a pinch of cayenne will do in a pinch.
How do I keep them from falling apart?
Chilling the mixture before cooking is key. If it still feels too loose, add a little more coconut flour or another half an egg.
crab cake recipe no filler
Golden on the outside and tender on the inside, these oven-broiled crab cakes are all about the sweet, juicy lump crab meat—no filler, just pure flavor.
Ingredients
- 1 pound jumbo lump crab meat, drained well
- ¼ cup mayonnaise
- 1 large egg
- 2 teaspoons Dijon mustard
- 2–3 teaspoons Old Bay or New Bae seasoning
- 2 tablespoons fresh parsley, chopped
- 1 ½ tablespoons coconut flour (or substitute 3–4 tablespoons panko breadcrumbs)
- 1 lemon, divided
- Salt, to taste
Instructions
- In a mixing bowl, whisk together the mayonnaise, Dijon mustard, egg, half the lemon juice, and seasoning until smooth.
- Carefully pat the crab meat dry with paper towels to remove excess moisture, then fold it into the mixture along with parsley and coconut flour. Stir gently to keep the lump meat intact.
- Refrigerate the mixture for at least 30 minutes to help it firm up and allow the flavors to come together.
- Shape the mixture into 4–6 cakes and arrange them on a baking sheet. Place under the broiler for 4–5 minutes, then gently flip and broil for another 4–5 minutes until golden brown and heated through.
- Serve warm with the remaining lemon wedges, a sprinkle of parsley, and your favorite dipping sauce such as tartar or chipotle mayo.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 160Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 108mgSodium 2932mgCarbohydrates 4gFiber 2gSugar 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.
Final Thought
These crab cakes prove that you don’t need fillers or frying to make something truly special. With just a few good ingredients and some gentle handling, you’ll have a dish that feels restaurant-worthy but comes from your own kitchen. Whether you’re serving them for a family dinner or impressing friends at a gathering, they’re always a hit.
