These Maryland crab cakes get the stamp of approval from locals and out-of-towners alike. This traditional lump crab cake recipe has lemon, parsley, and Old Bay seasoning in it, but the crab meat itself is what gives it the most flavor. When you bake the cakes, make sure they are very hot and use lump crab meat with very little filler.
Maryland has been home to me for half my life, and I can say with 100% honesty that crab cakes are as important to this state as the air we breathe. My husband was born and raised here and has crab-feasting down to a science. Crab isn’t just food, it’s a way of life here. I’ve served these particular crab cakes to locals and out-of-towners alike, all of whom rave about the recipe. I’m really proud of it and am so excited to share these Maryland crab cakes with you!.
Crab cakes are a delicious seafood appetizer or main course that are quick and easy to make at home. When baking crab cakes in the oven, the most important factor is making sure they are cooked through without drying out. So how long should crab cakes cook in the oven? The exact time will vary based on the size and thickness of your crab cakes, but generally they take 15-25 minutes at 375°F. Read on for more details and tips on achieving perfect oven-baked crab cakes every time.
Factors that Affect Crab Cake Cooking Time
Several key factors impact how long crab cakes need to bake in the oven
-
Size and thickness – Smaller, thinner crab cakes will cook faster while larger, thicker ones require more time. Aim for cakes to be about 1 inch thick.
-
Ingredient amounts – More binders like breadcrumbs or mayo will cause crab cakes to hold together better but may increase cooking time Keep wet ingredients moderate
-
Preparation method – Crab cakes formed ahead of time and chilled will likely need a minute or two longer than ones cooked immediately after being shaped
-
Oven temperature – Higher oven temps (400°F+) speed cooking while lower temps (350°F) make it slower. 375°F is ideal.
-
Baking sheet surface – Dark metal sheets may cook faster than shiny or glass pans. Grease your pan for easier release.
Considering these factors will allow you to estimate the best crab cake cooking time.
How Long to Bake Crab Cakes Based on Size
As a general guideline, here is how long crab cakes need to bake based on their size and thickness:
- Small or mini crab cakes (2-3 inches wide): 10-15 minutes
- Standard crab cakes (3-4 inches wide): 15-20 minutes
- Large or jumbo crab cakes (4-5 inches wide): 20-25 minutes
For any size crab cake, check for doneness a few minutes before the minimum cook time. Look for an internal temperature of 145°F and golden brown exterior.
For chilled crab cake mixtures, add 1-2 minutes onto the times above. Freshly made and formed crab cakes will be at the lower end of the time range.
Helpful Tips for Baking Crab Cakes
Follow these useful tips for cooking crab cakes in the oven:
- Shape crab cakes evenly in size and thickness for even baking.
- Arrange cakes in a single layer on a greased baking sheet.
- Brush the tops lightly with butter or oil before baking for a nice golden crust.
- Use a baking rack to allow air circulation and prevent soggy bottoms.
- Bake at 375°F for best results in most ovens.
- Check for doneness at least 5 minutes before minimum cook time.
- Let crab cakes rest 5 minutes after baking to firm up before serving.
How to Tell When Crab Cakes Are Done
It’s important not to under or overcook crab cakes. Here’s how to check for doneness:
-
Use an instant-read thermometer to check the internal temperature in the thickest part of a crab cake. It should reach 145°F when fully cooked.
-
The outside should be nicely browned. If still pale, continue baking another 2-5 minutes.
-
Insert a toothpick or knife into the center of a crab cake. It should come out clean with no wet batter clinging to it.
-
The crab cake should feel firm yet moist. If it seems mushy or falls apart easily, it needs more time.
Checking these signs will ensure your crab cakes turn out perfectly baked with a crisp exterior and moist, flaky interior every time.
Oven-Baked Crab Cake Recipes
To experience delicious oven-baked crab cakes for yourself, try these tasty recipes:
Classic Baked Crab Cakes
Cook Time: 15-18 minutes
Ingredients: lump crabmeat, breadcrumbs, mayonnaise, egg, mustard, Old Bay seasoning, parsley, lemon juice
This simple recipe combines crab meat with breadcrumbs, egg, and seasonings, then bakes to golden perfection. It’s a traditional crab cake at its best.
Breaded Oven-Baked Crab Cakes
Cook Time: 18-22 minutes
Ingredients: crabmeat, crushed crackers, egg, garlic powder, cornflake coating
For extra crunch, these crab cakes are coated in crushed cornflakes before baking. The crispy breaded exterior contrasts nicely with the moist interior.
Spicy Baked Crab Cakes
Cook Time: 15-20 minutes
Ingredients: lump crab, panko crumbs, egg, Sriracha sauce, green onions, crushed red pepper
Add some heat to your crab cakes with Sriracha sauce and crushed red pepper flakes. These spicy baked crab cakes pack some pleasant punch.
Perfectly Baked Crab Cakes Are Just Minutes Away
Crab cakes are a quick and easy appetizer or main dish that can be baked to tender, golden perfection in your oven. For most recipes, allow 15-25 minutes of baking time at 375°F oven temperature. Just check for doneness 5 minutes early. In no time, you’ll be enjoying wonderfully baked crab cakes boasting a crisp exterior and moist, flaky meat. Get ready to impress with these seafood delights!
Types of Crab Meat
- Big Lump: The meat from a big lump crab is off-white and comes from the muscles in the crab’s swimmer fins. Large lump crab meat comes from a lot of crabs because they only have two of these muscles. This is why it’s the most expensive type. It’s very strong and tastes great on its own or as a topping for salads or other dishes.
- Not quite as big as jumbo lump, lump crab meat is also off-white. It’s still very sturdy and flavorful. It comes from crabs and is great for making chunky crab cakes.
- Backfin: Backfin crab meat, which is also called flake crab meat, is also off-white. It also comes from the body of a crab. The broken pieces of lump crab meat can also be called “backfin.” It’s flakier than big lumps of crab meat.
- Claw: All other types of crab meat are lighter than claw meat. It’s not as sweet, but it has a stronger flavor. Most people buy claw meat because it’s cheap and great for soups, dips, and stews.
Overview: How to Make Maryland Crab Cakes
Crab cakes make a wonderful main dish or even as a sandwich on a toasted bun. If shaped smaller, mini crab cakes are an awesome finger food. With this recipe, you’ll always have a quick dinner idea on hand, as well as an unforgettable appetizer that everyone will love. They make great leftovers, too.
The full written recipe is below, but here’s an overview.
- Whisk the flavors and binders together.
- Add the crab meat & filler.
- Very carefully fold the ingredients together: mix them together not too hard. If over-mixed, the lump crab meat will break apart.
- Put it in the fridge for 30 minutes. This is an important part of the recipe. Make certain the crab cake mix is cold before you use it to make cakes. This recipe doesn’t call for much filler, so if you don’t chill the mixture before cooking, the cakes will fall apart.
- Grease baking pan & preheat oven. Because the oven gets hot, I don’t think parchment paper is a good idea. Grease the pan or use a silicone baking mat.
- Spread out into cakes: Use a 1/2-cup measuring cup to scoop out the batter and divide it into cakes. Form into individual cakes. Place on the greased baking sheet.
- Place the cakes in an oven set to very high heat. Bake for 12 to 14 minutes.
Baking vs. Sautéing: Some cook crab cakes on the stove, but I prefer the baking method. When cooked on the stove, crab cakes are often flattened into patties so the center cooks. For thick jumbo-style crab cakes, I recommend baking them in the oven at a high temperature. They cook very quickly and remain extra plump.
