How to Cook Perfect Crab Cakes in the Oven
Crab cakes are a delicious and popular appetizer or main course, but they can be tricky to get just right When properly made and cooked, crab cakes should have a crisp outside and moist, flaky interior While frying yields the best texture, baking crab cakes is an easy and healthier cooking method that can produce delicious results when done properly. Here’s a step-by-step guide to baking flawless crab cakes at home.
Ingredients for Baked Crab Cakes
The key to great baked crab cakes is starting with a mixture that will hold together while baking. Here are the basic ingredients you’ll need:
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1 pound fresh lump crabmeat. Jumbo lump crab meat is ideal but regular lump will also work well. Make sure it’s cleaned of any shells.
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1 cup plain breadcrumbs. Panko or cornflake crumbs also work well for a crunchier exterior.
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2 tablespoons mayonnaise. Helps bind the mixture.
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1 egg. Also helps bind the mixture.
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1-2 tablespoons minced parsley, dill, green onion, mustard, or other seasonings of choice.
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Salt and pepper to taste.
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Flour or panko for coating (optional).
The exact ingredient amounts may vary slightly by recipe, but this basic ratio of crab to binder and seasoning is what you want for great, hold-together baked crab cakes.
Mixing the Crab Cake Batter
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In a bowl, gently mix together the crabmeat, breadcrumbs, mayonnaise, egg, and any seasonings until just combined. Be careful not to break up the crabmeat too much.
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Add a tiny bit of mayonnaise or breadcrumbs if needed to reach the right consistency. The mixture should be moist enough to stick together when shaped but not wet or mushy.
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Gently form patties that are about 1/2 inch thick and 3 inches wide. Make sure there aren’t any cracks. Refrigerate for at least 30 minutes before baking so they hold their shape better.
Baking Perfect Crab Cakes
To ensure your crab cakes bake up with a crisp crust and moist interior, follow these tips:
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Preheat oven to 400°F and line a baking sheet with parchment paper.
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For a crispy crust, lightly coat the chilled crab cakes in flour or panko before baking.
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Place crab cakes on the baking sheet without overcrowding. Leave at least 1 inch between them.
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Bake for 12-15 minutes. Gently flip each crab cake and bake for 10 more minutes until golden brown.
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Check thickness and adjust bake time if needed. Thicker crab cakes may need a few more minutes.
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Let cool for 5 minutes before serving so they can firm up a bit.
The key is starting with a well-mixed crab cake mixture, then quickly searing the outside at a high temperature to get the right texture. Be sure not to overbake or they can dry out.
Tips for the Best Baked Crab Cakes
Follow these tips and tricks for perfect baked crab cakes every time:
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Use fresh, high-quality lump or jumbo lump crabmeat and make sure it’s carefully picked over for shells. This makes a big difference in taste and texture.
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Don’t overmix the crabmeat or it can start to break down. Mix just until combined.
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Resist the urge to pack the patties tightly. They should be solid but still somewhat loose.
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Chill the formed crab cakes thoroughly before baking so they hold their shape better.
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Bake at a high temperature (400°F) on parchment paper for best results.
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Flipping halfway through ensures even browning. Watch carefully to avoid overbaking.
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Gently re-form any cracked or broken crab cakes before baking.
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Add a bit more breadcrumbs or mayo if the mixture won’t hold together.
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Try coating the crab cakes in flour or panko before baking for extra crispiness.
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Let baked crab cakes rest for 5 minutes before serving so they firm up.
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Serve crab cakes with lemon wedges, remoulade sauce, or other dipping sauces.
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Refrigerate leftovers and reheat briefly in a hot oven.
With high-quality ingredients and the right technique, baking can yield crab cakes that are tender, moist, and full of fresh crab flavor. Now that you know how to make them perfectly, get ready to enjoy restaurant-quality crab cakes cooked right in your own oven.
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 a fabulous finger food. With this recipe, you can be confident that you ALWAYS have a quick dinner recipe in your back pocket, as well as an impressive crowd-pleasing appetizer. 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 gently mix together: Fold the ingredients together slowly and carefully. If over-mixed, the lump crab meat will break apart.
- Refrigerate for 30 minutes: This is a key step in the recipe. Make sure the crab cake mixture is cold before you shape it into individual cakes. There is little filler in this recipe, so the cakes will fall apart if the mixture is not refrigerated before cooking.
- Grease baking pan & preheat oven. The oven gets pretty hot, so I don’t recommend using parchment paper. Grease the pan or use a silicone baking mat.
- Portion into cakes: Use a 1/2 cup measuring cup to scoop and portion out the mixture. Form into individual cakes. Place on the greased baking sheet.
- Bake: Bake the cakes on very high heat for about 12–14 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.
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. Maryland crabs are known for their delicately sweet, buttery flavor, and Dungeness crabs, found on the West Coast, are known for their impressive size and meatier texture. If you aren’t steaming your own crabs for crab meat, let me help you navigate which crab meat is best for crab cakes.
Whichever crab variety you use, make sure you purchase crab meat labeled “hand-picked” or “fresh-picked,” which means that the crab meat has been picked through for shells and cartilage. (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. It’s very rare to find raw crab meat sold out of the shell—it’s almost always cooked before it’s picked out of the shell. 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.
For the absolute best crab cake (and crab dip!), I recommend using lump crab meat or a mix of lump crab meat and backfin meat. Lump crab meat guarantees those big, mouthwatering bites of crab. Don’t worry, all the other ingredients are pretty inexpensive.
CRAB CAKES RECIPE | OVEN BAKED CRAB CAKES
FAQ
How do I cook store-bought crab cakes in the oven?
Preheat your oven to 350°F (175°C). Place the crab cakes on a baking sheet lined with parchment paper or lightly greased. Heat for about 10-15 minutes, or until they are heated through and the exterior is crispy. You can flip them halfway through for even heating.
What temperature should crab cakes be cooked at?
Bake the crab cakes for approximately 13-15 minutes at 400 degrees. Be sure to keep an eye on the bottom of the cakes so they do not get too crispy. Option to flip them halfway through. You’ll want the internal temperature to reach 160 degrees Fahrenheit to ensure doneness.
How long do crabs take to cook in the oven?
Place crabs in a single layer in a large baking dish with a 1-inch or 2-inch lip, and pour garlic butter mixture over crabs. Bake until crabs are cooked to your liking, 20 to 25 minutes. Serve warm with hot French bread.
How long to heat up crab cakes in the oven?
Bring oven to 350° temperature. Turn oven off and place crabcakes in hot oven for approximately 10 minutes. Or, you can microwave on paper towels for approximately 60 seconds.