Baked Crab Cakes – An Easy Small Batch Recipe

When it comes to making appetizers for two, it doesn’t get much better than baked crab cakes. Golden brown, crispy-edged patties, packed with lump crabmeat and full of amazing flavor.

The best part? Making homemade crab cakes is surprisingly easy. With just a handful of fresh ingredients you can create restaurant-quality crab cakes right in your own kitchen.

Not to mention that they are much healthier than the traditional fried cakes. Although the flavor is just as good and they will still have that classic crispy exterior and juicy interior that makes them so delicious.

However, before you head to the store, you must first understand that there are a variety of options when it comes to purchasing crab meat. And there is a large gap between the quality and cost difference between them all.

Different Types Of Crab Meat

Jumbo Lump: Jumbo lump crab comes from the 2 swimmer fin muscles of a crab. It takes a lot of crabs to make a serving of crab meat, therefore it is expensive to purchase.

Lump: Lump crab meat comes from the body of the crab. It is sturdy, flavorful and ideal when making baked crab cakes.

Backfin: Backfin crab meat comes from the back of the crab near the swimming fins. It is smaller in size and is sometimes referred to as flake crab meat. It is less sweet than lump crab meat and is most often used in dips and spreads.

Claw: Unlike the other types of crab meat, claw meat is darker in color. It’s not as sweet and it has a strong flavor and odor. Claw meat is the least expensive and is most often used in soups and chowders.

Canned: You can also purchase canned crab meat as well. There are a variety of canned crab products so it is best to read the labels carefully to get the product that you want.

Imitation: You could even choose imitation crab meat if you prefer. Although the taste and quality won’t be the same, it is a budget friendly option.

Best Type Of Crab To Make Baked Crab Cakes

Although you can use any variety to make crab cakes, it is best to purchase fresh, refrigerated crab meat. And to take it one step further, the best meat to use for crab cakes is lump crab meat.

However if you want a less chunky crab cake you will need to cut the meat into smaller pieces. Or for another smooth option, use backfin crab meat instead.

Recipe Variations

Although the recipe as written is a crowd favorite, there are several variations that you can do to make your crab cakes exactly how you prefer them. I have listed some options below that others have used.

Maryland Crab Cakes: Add 1/2 – 1 teaspoon of Old Bay seasoning to the mixture.

Spicy: Add some cayenne pepper or extra hot sauce for crab cakes with a kick.

Herbs: Mix in some fresh herbs like cilantro or basil for more flavor.

Cheese: Add a teaspoon of grated Parmesan into the mixture for a cheesy flavor.

Dipping Sauce

The best dipping sauce for baked crab cakes is a matter of personal preference. Here are a few classic choices that pair particularly well with the delicate seafood flavor:

1. Remoulade Sauce: This creamy, savory sauce is often considered the gold standard for crab cakes. It is made by combining mayonnaise, Dijon mustard, capers, pickles, herbs, and spices like paprika and cayenne pepper. Remoulade adds a tangy, spicy, and slightly sweet counterpoint to the richness of the crab cakes.

2. Tartar Sauce: Another popular option, tartar sauce is a simple combination of mayonnaise, chopped pickles, capers, and sometimes lemon juice and herbs. It offers a slightly milder flavor than remoulade, with a pleasant crunch from the pickles.

3. Cocktail Sauce: This sauce brings a bit of sweetness and heat to the table. It’s made with ketchup, mayonnaise, horseradish, lemon juice, and Worcestershire sauce, offering a tangy and slightly spicy flavor that compliments the sweetness of crab.

4. Lemon Aioli: For a lighter option, lemon aioli is a delicious choice. Simply combine mayonnaise, lemon juice, garlic, and a pinch of salt and pepper for a bright and flavorful sauce that highlights the natural sweetness of the crab.

5. Spicy Mayo: If you like things hot, try a simple spicy mayo made with mayonnaise, Sriracha sauce, and a squeeze of lime juice. This sauce adds a kick of heat without overpowering the flavor of the crab.

How To Make Fried Crab Cakes

If you would prefer to fry the crab cakes instead of making baked crab cakes, here is how to do it:

1. Heat a large skillet over medium-high heat. Then add enough canola oil to completely coat the bottom of the skillet.

2. Use a large ice cream scoop to portion out the crab cakes and put it directly into the oil. Then use the back of spatula to flatten them out. *For smaller, hand-held crab cakes use a small or medium size cookie scoop.

3. Cook the crab cakes for 3-4 minutes on each side until they are golden brown and crispy on the outside.

4. Use a slotted fish spatula to remove them from the oil and place them on a paper towel lined plate to absorb any excess oil. Serve immediately.

Baked Crab Cakes Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 large egg
• 1 ½ tablespoons mayonnaise
• ½ tablespoon Dijon mustard
• 1 teaspoon hot sauce
• ½ teaspoon Worcestershire sauce
• ⅛ teaspoon paprika
• ⅛ teaspoon salt
• pinch of ground black pepper
• 1 medium green onion, both whites and greens, finely chopped
• 1 tablespoon finely chopped red bell pepper
• 1 tablespoon finely chopped flat leaf parsley
• ½ pound lump crab meat
• ¼ cup Panko breadcrumbs, seasoned or unseasoned
• lemon wedge, for serving

INSTRUCTIONS

Preheat oven to 425°F (220°C). Brush the surface of a small rimmed baking sheet with olive oil (not extra virgin olive oil). Set aside.

In a medium size mixing bowl, add the egg and whisk until uniform in color. Add the mayonnaise, Dijon mustard, hot sauce, Worcestershire sauce, paprika, salt and pepper to bowl and whisk until well incorporated.

Then add the green onion, finely chopped red bell pepper and parsley into the bowl and stir. Finally add the lump crab meat and breadcrumbs into the bowl and gently fold until well combined.

Cover the bowl and place it in the refrigerator for 15 minutes so that it can chill.

Remove the bowl from the refrigerator and divide the mixture into 3 equal portions. Then form each one into patties, being sure that they are all similar in size and thickness.

Place the crab patties onto the prepared baking sheet and place the baking sheet in the refrigerator for another 15 minutes. In the mean time preheat the oven to 425°F.

Bake Time Required

Place the baking sheet in the oven and bake for 10 minutes. Test to see if the crab cakes can easily be lifted off of the baking sheet with a spatula. If so flip each patty over.

If it is sticking to the pan, let it continue to bake for another 2-3 minutes or until they can easily be flipped over. Once they are flipped, continue to bake for another 8 to 10 minutes or until light golden brown in color.

Remove the crab cakes from the oven and serve with a lemon wedge and your favorite dipping sauce.

For more appetizer recipes for two be sure to check out the Appetizers Page located under the Recipe Index Tab at the top of each article.

Enjoy! Mary

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