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Homemade Crab Patties

Featured in Nibbles and bites when hunger strikes.

These baked crab cakes are a healthier take on the classic fried version. The seasoned crab meat shines as the centerpiece, enhanced by a perfect blend of herbs and spices. Baking gives them a golden crust while keeping the inside soft. Panko breadcrumbs add an extra crunch, and mayonnaise with mustard ties it all together. A smooth, slightly tangy sauce makes these patties complete. It’s an easy-to-make, yet elegant dish that’s sure to impress.
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alicia in the kitchen
Updated on Fri, 07 Mar 2025 17:39:10 GMT
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Baked Crab Cakes | Tasteofsavor.com

Discover these elegant baked crab cakes that bring the fresh taste of the sea to your table. This lighter version preserves all the delicate flavors of the crab meat while achieving a perfectly crispy exterior through gentle oven baking.

The first time I served these crab cakes at a family gathering, the appreciative silence broken only by satisfied murmurs told me I had perfected the recipe.

Key Ingredients

  • Lump crab meat: Choose whole pieces over shredded
  • Panko breadcrumbs: Essential for the perfect crispy coating
  • Homemade mayonnaise: Binds ingredients gently
  • Dijon mustard: Adds subtle heat
  • Old Bay seasoning: Classic seafood spice blend
  • Fresh egg: Provides structure
  • Fresh parsley: Adds color and freshness
  • Lemon: Brightens all flavors

Step-by-Step Instructions

1. Prepare the Crab
- Check thoroughly for shell pieces
- Drain crab meat well
- Handle gently to keep lumps intact
- Pat lightly with paper towels
2. Mix Components
- Blend mayonnaise with mustard
- Add seasonings and herbs
- Incorporate beaten egg and lemon juice
- Fold in panko while preserving crab chunks
3. Form Cakes
- Shape into uniform portions
- Press gently to form patties
- Arrange on lined baking sheet
- Chill 20 minutes for stability
4. Baking Method
- Heat oven to 400°F
- Brush with olive oil
- Bake 12-15 minutes, flipping once
- Watch for golden color
5. Finish and Serve
- Rest briefly after baking
- Serve on warmed plates
- Add lemon sauce alongside
- Garnish with fresh herbs

Panko breadcrumbs are the secret to achieving the perfect texture - they create an exceptionally light, crispy coating.

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Baked Crab Cakes Recipe | Tasteofsavor.com

Storage Tips

Keep refrigerated for up to 24 hours. Reheat at 325°F for 8-10 minutes to restore crispiness.

Recipe Variations

- Spicy version with cayenne pepper
- Asian-inspired with ginger and cilantro
- Mediterranean style with herbs

Serving Suggestions

Fresh herb salad, light remoulade sauce, or classic aioli.

These baked crab cakes have become my signature dish for special occasions. They represent the perfect balance of sophistication and simplicity. Oven baking creates a lighter result that lets the crab's delicate flavor shine through, while achieving that essential golden crust. This dish proves that exceptional results come from quality ingredients and proper technique.

Frequently Asked Questions

→ Can I prepare the patties ahead of time?
Sure, shape them and store in the fridge for up to 24 hours before cooking.
→ What kind of crab works best?
King crab or brown crab is your go-to, but avoid imitation crab meat.
→ Are they freezer-friendly?
Yes, freeze them uncooked for up to 3 months. Just bake them straight from frozen.
→ What’s the best way to reheat them?
Use an oven set to 160°C to reheat for 5-10 minutes. This keeps them crispy.
→ What sides go well with this dish?
A fresh green salad, lemon wedges, or even fennel salad work beautifully!

Golden Crab Patties

Crispy and flavorful baked crab patties served with a creamy mustard sauce.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Alicia

Category: Appetizers

Difficulty: Intermediate

Cuisine: American

Yield: 10 Servings (8-10 crab cakes)

Dietary: Dairy-Free

Ingredients

→ For the Crab Cakes

01 450g of fresh crab meat, broken into small pieces
02 1/4 cup of mayo
03 1 tablespoon of Dijon mustard
04 1/2 cup of panko breadcrumbs
05 1 large egg
06 1 teaspoon of garlic powder
07 1 teaspoon of Old Bay seasoning
08 1 tablespoon of chopped fresh parsley
09 1 tablespoon of lemon juice
10 Salt and black pepper to taste
11 2 tablespoons of olive oil

→ For the Sauce

12 1/4 cup of mayo
13 1 tablespoon of lemon juice
14 1 tablespoon of Dijon mustard
15 1 teaspoon of hot sauce (optional)
16 Fresh parsley for sprinkling on top

Instructions

Step 01

Heat your oven to 375°F (190°C). Get a baking sheet lined with parchment paper and lightly coat it with some oil.

Step 02

In a big mixing bowl, combine the crab meat, breadcrumbs, mayo, egg, Dijon mustard, Old Bay seasoning, garlic powder, parsley, lemon juice, salt, and pepper. Gently stir everything together without breaking up the crab meat too much.

Step 03

With your hands, shape the mixture into about 8-10 small patties. Place them carefully on your prepared baking sheet.

Step 04

Bake the crab cakes in the oven for 15-20 minutes. They should turn golden and crispy. If you want them extra crunchy, broil them for 1-2 minutes at the end of baking.

Step 05

While the crab cakes are baking, grab a small bowl and mix together the mayo, Dijon mustard, lemon juice, and hot sauce (only if you want). Sprinkle some fresh parsley on top when you're done.

Notes

  1. You can prep these crab cakes ahead of time and simply reheat them when ready to serve.
  2. Use high-quality crab meat for the best flavor.

Tools You'll Need

  • Baking sheet
  • Parchment paper
  • Large mixing bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Shellfish
  • Eggs
  • Gluten (breadcrumbs)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 180
  • Total Fat: 12 g
  • Total Carbohydrate: 8 g
  • Protein: 15 g