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 and popular appetizer that can be found on menus across the country. With their crispy exterior contrasting the moist, tender interior filled with chunks of crab meat, it’s easy to see why they are such a hit. But did you know that you can easily make restaurant-quality crab cakes right in your own oven? With just a few simple ingredients and tips, you’ll be able to whip up a batch of incredible crab cakes that will wow your family and friends.
Why Make Crab Cakes in the Oven?
There are several advantages to baking crab cakes in the oven rather than frying them in oil on the stovetop. First, oven-baked crab cakes tend to have a lighter, healthier profile without sacrificing any flavor or texture The hot air circulates around the crab cakes, crisping up the exterior while keeping the interior moist
Baking crab cakes also minimizes mess and the chance of being splattered by hot oil during frying. It provides a more hands-off cooking method, freeing you up to prepare the rest of the meal. Oven-baked crab cakes also reheat exceptionally well, making them a great make-ahead appetizer for entertaining guests.
Choosing Crab Meat
The key to delicious crab cakes is starting with high-quality crab meat You can use either fresh or canned lump or jumbo lump crab meat, Lump crab meat comes from the larger muscle fibers of the crab and gives the cakes their characteristic chunky texture
Jumbo lump crab meat comes from the largest pieces and tend to be the most prized for crab cakes. Fresh crab meat delivers the purest, sweetest flavor, but canned crab meat works well too. Just make sure to drain and thoroughly rinse the canned crab meat before using to remove any excess liquid or seasoning.
Essential Ingredients
In addition to crab meat, there are a few other staple ingredients that go into making the perfect oven-baked crab cake:
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Breadcrumbs – Dry breadcrumbs help bind the crab cakes together and provide an outer crispy coating. Panko breadcrumbs are ideal for their light, crispy texture.
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Mayonnaise – Mayonnaise acts as the main binder to hold the crab cakes together. Use just enough to moisten and bind without making them mushy.
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Egg – Lightly beaten egg promotes cohesion and gives the crabmeat mixture stability.
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Onion and bell pepper – Finely diced onion and bell pepper lend flavors, texture, and moisture.
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Seasonings – Old Bay seasoning, mustard, Worcestershire sauce, hot sauce, garlic powder, pepper, and herbs are commonly used to add flavor.
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Cooking oil – A small amount of oil helps crisp the exterior and promote browning. Melted butter also works well.
Step-by-Step Instructions
Follow these simple steps for baking flawless crab cakes right in your oven:
1. Prepare the crab meat
Carefully pick through the crab meat to remove any bits of shell or cartilage. Try to keep the crab meat in sizable chunks. Gently fold in a small amount of mayonnaise or lemon juice to lightly coat.
2. Make the coating
In a shallow dish, combine panko breadcrumbs, Parmesan, and seasoning (like Old Bay). You can also use crushed crackers or cornflakes for the coating.
3. Mix the crab cake mixture
In a bowl, combine the crab meat, egg, mayonnaise, diced veggies, and any additional seasonings. Mix gently just until incorporated.
4. Shape into patties
Divide the mixture into equal portions and shape into patties, about 1 inch thick. Place on a baking sheet lined with parchment.
5. Coat the crab cakes
One by one, dip the crab cakes into the breadcrumb coating until evenly coated on both sides. Return to the baking sheet.
6. Drizzle with oil or butter
Lightly brush the tops of the coated crab cakes with melted butter or vegetable oil. This helps promote browning and keeps them moist.
7. Bake
Bake the crab cakes in a 425°F oven for 12-15 minutes until golden brown. Flip halfway through for even browning.
8. Finish with a squeeze of lemon
Serve the hot crab cakes garnished with lemon wedges. Tartar sauce, remoulade, or cocktail sauce all make great dipping companions.
Handy Tips for Success
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Resist overmixing the crab cake mixture, which can cause them to become dense. Gently fold just until combined.
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Chill the formed crab cakes in the refrigerator for 1 hour before baking. This helps them hold their shape better.
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Opt for a hotter oven which crisps the exterior while keeping the inside moist. Bake at 425°F or higher.
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Flip the crab cakes halfway during baking for more even color.
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Let the crab cakes rest for 5 minutes after baking. The insides will continue to cook and firm up.
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Mix up a few different seasonings like Old Bay, curry powder, chili powder, or cayenne in the coating for flavor variety.
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Stuffing a little cheese in the center of each crab cake is a tasty variation. Sharp cheddar or crumbled feta work nicely.
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Serve with lemon wedges, a creamy dipping sauce, or on buns with crisp lettuce for fabulous crab cake sandwiches.
Storing and Freezing
Freshly baked crab cakes are best served immediately while hot and crispy. However, you can hold them in a 200°F oven for up to 30 minutes before serving if needed.
To freeze, allow cooked crab cakes to cool completely before packing into airtight freezer bags or containers. They can keep frozen for up to 3 months. Thaw overnight in the fridge and reheat in a hot oven until heated through.
You can also shape uncooked crab cake patties and freeze for 1-2 months. Thaw in the refrigerator before coating with crumbs and baking as directed.
Delicious Oven-Baked Crab Cake Recipes to Try
Now that you know how to easily bake crab cakes in the oven for a crisp exterior and moist, tender interior, here are some stellar recipes to try:
Old Bay Crab Cakes
For an authentic taste, Old Bay seasoning stars in these crab cakes along with parsley, egg, and panko crumbs for the quintessential crab cake flavor and texture.
Lemon Pesto Crab Cakes
The bright flavor combo of lemon, basil pesto, and crab meat makes these crab cakes pop with fresh flavor. Parmesan cheese in the coating gives them extra crunch.
Southwestern Crab Cakes
Pack a flavor punch into your crab cakes with the addition of corn, red pepper, cilantro, and chipotle chili powder or hot sauce for some heat.
Crab Cake Sliders
For easy finger food, shape your crab cakes smaller and serve them on mini buns with your favorite condiments for party-perfect crab cake sliders.
Maryland Crab Cakes
Do crab cakes right with classic Eastern flavors like Old Bay, yellow mustard, Worcestershire sauce, and a touch of hot sauce for the definitive Maryland treatment.
You really can’t go wrong when working with sweet, succulent crab meat and a few binders and seasonings. The oven does all the hard work, letting you simply mix up the crab cake mixture, shape into patties, coat, and bake until golden and crisp.
In about 30 minutes, you can have restaurant-caliber crab cakes ready to enjoy as a stellar starter or entree. Just be prepared for demands for second helpings anytime you serve up these crave-worthy oven-baked crab cakes. Delight your guests and spark major compliments with this easy, foolproof recipe.
Best Crab Meat for Crab Cakes
The Chesapeake Bay is home to Maryland’s famous blue crabs. Opinions vary on what the best-tasting crab variety is, and it’s usually determined by where you live. When it comes to taste, Maryland crabs are known for being mildly sweet and buttery, while West Coast Dungeness crabs are known for being huge and meatier. If you don’t steam your own crabs for crab meat, I can help you figure out which kind is best for crab cakes.
No matter what kind of crab you buy, make sure the meat is labeled “hand-picked” or “fresh-picked.” This means that the shells and cartilage have been removed from the meat. (Still, it’s good practice to gently run your hands through the meat for any hard cartilage remnants. ).
Crab meat sold out of the shell has been cooked and can be consumed. Most of the time, crab meat is cooked before it is picked out of the shell. But sometimes, you can find it sold raw. At the market, you can find canned, frozen, or fresh (refrigerated) crab meat. Unrefrigerated canned crab meat doesn’t have an ideal flavor for crab cakes. If you need to use canned, look for canned crab meat in the refrigerated section of your market. The fresher the crab meat, the better the crab cake will taste. Ask your grocer where to find the freshest crab meat in the store. I purchase fresh crab meat sold in a 1-pound tub from the seafood counter in my grocery store. Sometimes the tubs are behind the glass or found on ice next to the seafood counter.
I think that lump crab meat or a mix of lump crab meat and backfin meat makes the best crab cake and crab dip. Lump crab meat guarantees those big, mouthwatering bites of crab. Don’t worry, all the other ingredients are pretty inexpensive.
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.
