Baked Crab Cakes

The delicate sweetness of fresh crab meat shines through in these golden-brown cakes that are perfectly crispy outside while remaining tender and moist inside. Baked rather than fried, these coastal delights let the natural flavors of the sea take center stage, enhanced by just the right blend of seasonings. My first attempt at making these reminded me of summers spent in Maryland, where I learned that less is more when it comes to crab cakes. The key is letting the sweet crab meat be the star.

Essential Components

Fresh Lump Crab Meat: Look for sweet, tender pieces with minimal cartilageJapanese Panko: These light, airy breadcrumbs create the perfect crispy coatingOld Bay Seasoning: The authentic blend of spices that enhances seafood perfectlyFresh Parsley: Adds bright, clean flavor and lovely colorQuality Mayonnaise: Acts as a binder while adding richness

Crafting Your Cakes

Prepare The Mix:Gently fold ingredients together, treating the crab meat like delicate lace to maintain those precious lumps.Form With Care:Shape mixture into uniform patties using light pressure, allowing them to hold together without compressing.Create Structure:Chill formed cakes for maximum stability, giving ingredients time to bond.Perfect The Crust:Brush with melted butter before baking for that irresistible golden finish.Achieve Golden Glory:Bake until edges turn crispy and golden, while keeping the center moist and tender.

Pin it

Living on the coast taught me that quality crab meat needs little enhancement. As my fishmonger always says, 'Let the crab do the talking, everything else is just backup.'

Perfect Pairings

Turn these cakes into an unforgettable meal by serving with a lemony arugula salad and homemade remoulade sauce. The peppery greens and tangy sauce complement the sweet crab perfectly.

Creative Variations

Add finely diced red pepper for color and crunch, or incorporate fresh corn kernels in summer. For a spicy twist, add a touch of cayenne or minced jalapeño to the mix.

Keeping Fresh

Store uncooked cakes for up to 24 hours, covered in the refrigerator. Once baked, enjoy within two days, reheating in a 350°F oven to maintain crispiness. After years of perfecting crab cakes, I've found that simplicity is key. When you start with sweet, fresh crab meat and treat it gently, you create something that captures the essence of coastal dining right in your own kitchen.

Pin it

Frequently Asked Questions

→ What type of crab meat is best?

Fresh lump crab meat is ideal. Avoid imitation crab meat for best flavor and texture.

→ Can I make these ahead?

Form patties up to a day ahead, cover and refrigerate. Bake just before serving.

→ Why are my crab cakes falling apart?

Make sure to drain crab meat well and don't skimp on the binder (egg and mayo).

→ Can I freeze these?

Yes, freeze unbaked crab cakes for up to 2 months. Thaw before baking.

→ What sides go well with crab cakes?

Coleslaw, mixed greens, roasted vegetables, or corn on the cob are perfect sides.