baked crab cakes

These flavorful baked crab cakes are guaranteed to have a crispy, golden crust even without the frying! Serve with a creamy, lemony, and spicy remoulade sauce for the perfect pairing!

Baked Crab Cakes with Remoulade Sauce

crab meat

onion

Tablespoons finely chopped red bell pepper

Serrano peppers finely chopped (skip if you don't like spicy)

Tablespoons chopped parsley

lemon zest

garlic powder

Tablespoon dijon mustard

mayo

cayenne pepper

¼ teaspoon smoked paprika

flour

eggs

breadcrumbs

Remoulade Crab Cake Sauce

Preheat your oven to 350 degrees F.

Add a tablespoon of oil and the breadcrumbs. Stir occasionally until the breadcrumbs are an even golden brown and then set aside. Watch it carefully as it can burn easily.

Make sure your lump crab meat is well drained of any liquid if it came stored in a brine. This will ensure your crab cakes don&#x27;t get soggy.

Saute the onion, red bell pepper, and serrano pepper until soft, about 3 minutes. Add this into a large bowl along with the crab, parsley, lemon zest, garlic powder, mayo, dijon, cayenne, and smoked paprika. Gently fold the mixture together so as not to break up the crab meat too much. Taste to see if it needs salt &amp; pepper. Crab meat is stored in a brine so it will already have added salt.

Divide the crab mixture into 7 - 8 sections. Roll them tightly into patties and slightly press down on them to create disk shapes.

Crack two eggs into a bowl and give it a good mix. Next add the flour and breadcrumbs each on a separate plate.

First coat the crab cakes in flour, then dip it into the eggs. Finally coat them with the toasted breadcrumbs. Make sure the breadcrumbs completely cover the crab cake and press it in tightly. Repeat this for all your crab cakes.

Bake your crab cakes for about 15 minutes until the crust sets and feels crispy. Serve with this remoulade crab cake sauce.

Bread the Crab Cakes

These Baked Crab Cakes offer a crispy golden crust with tender, flavorful crab meat inside, enhanced by fresh herbs, lemon zest, and a classic blend of spices. Baked instead of fried, they provide a healthier, less messy alternative without sacrificing taste or texture, perfect for appetizers, light lunches, or main courses.

Baked Crab Cakes

mayonnaise

Dijon mustard

egg,

fresh parsley, chopped

fresh chives, chopped

Old Bay seasoning

Salt and pepper,

olive oil or melted butter (for brushing)

Almond flour

jalapeños

Fresh dill or cilantro (alternative to parsley)

Parmesan cheese (for cheesy addition)

Avocado-based mayonnaise (for dairy-free creamy option)

Prepare the Crab Mixture

In a large bowl, gently combine fresh lump crab meat with breadcrumbs, mayonnaise, Dijon mustard, beaten egg, lemon zest, chopped parsley, chives, Old Bay seasoning, salt, and pepper. Be careful not to break up the crab meat too much to maintain chunks.

Shape the Crab Cakes

Using your hands or a kitchen scoop, form the mixture into evenly sized patties, about 3 inches in diameter. Place them on a parchment-lined baking sheet to prevent sticking.

Preheat and Prepare for Baking

Preheat your oven to 400°F (200°C). Lightly brush each crab cake with olive oil or melted butter to promote golden browning.

Bake Until Golden and Crisp

Bake the crab cakes for 15-20 minutes until they are firm to the touch and have a beautiful golden crust. Flip them halfway through to ensure even cooking on both sides.

Serve Warm

Once baked, transfer the crab cakes to a serving platter and enjoy with your choice of garnishes and sides.

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Baked Crab Cakes with Remoulade Sau...

Baked Crab Cakes

Top 2 baked crab cakes recipes from across the web

The most viewed baked crab cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Baked Crab Cakes with Remoulade Sau...

Baked Crab Cakes

The most viewed baked crab cakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine