Ingredients
- 1 pound lump crab meat, picked over for shells
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped fresh parsley
- 2 green onions, finely sliced
- 1 tablespoon melted unsalted butter
- 1 tablespoon olive oil, for brushing
- Lemon wedges
- Tartar sauce, optional
Execution
Prepare the Crab Mixture: Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, garlic powder, and black pepper until smooth.
Add the Crab and Flavorings: Add the crab meat, panko breadcrumbs, parsley, green onions, and melted butter. Gently fold everything together with a spatula or fork, taking care not to break up the larger pieces of crab meat.
Chill the Mixture: Cover the bowl and refrigerate the crab mixture for 20–30 minutes. Chilling helps the breadcrumbs absorb moisture and makes the crab cakes easier to shape without adding excessive filler.
Shape the Crab Cakes: Divide the mixture into 6 equal portions and gently shape each portion into a patty about 3 inches wide and roughly 1 inch thick. Arrange the crab cakes on the prepared baking sheet, leaving a little space between them.
Brush Before Baking: Lightly brush the tops of the crab cakes with olive oil. This encourages better browning and helps create a lightly crisp exterior in the oven.
Bake Until Golden: Bake at 425°F for 12–15 minutes, or until the crab cakes are heated through and beginning to turn golden around the edges. For a deeper golden top, switch the oven to broil for the final 1–2 minutes, watching carefully to prevent burning.
Rest and Serve: Let the baked crab cakes rest for about 3 minutes before transferring them to serving plates. Serve warm with lemon wedges and tartar sauce, if desired. This recipe makes 6 crab cakes, serving about 3 people as a main course or 6 as an appetizer.
Additional tips
- Use lump crab meat when possible: Larger pieces give the crab cakes a better texture and allow the crab flavor to remain the focus of the recipe.
- Fold gently: Overmixing can break down the crab meat and make the finished cakes dense instead of tender.
- Do not skip chilling: The short refrigeration period helps the crab cakes hold together during shaping and baking.
- Adjust the breadcrumbs carefully: If the mixture is unusually wet, add 1–2 extra tablespoons of panko rather than adding a large amount, which can make the cakes dry.
- Serve them simply: Lemon wedges, tartar sauce, a crisp green salad, roasted vegetables, or coleslaw all pair well with baked crab cakes.
