These oven-baked crab cakes are a delightful, healthier alternative to their fried counterparts, offering a crispy, golden exterior and a tender, flavorful interior. Made with succulent crab meat, these cakes are infused with a blend of savory seasonings, ensuring a burst of flavor in every bite. Perfect for a quick weeknight dinner or an elegant appetizer for a special occasion, these crab cakes are easy to prepare and sure to impress.
The Best Ever Oven Baked Lump Crab Cakes
The Best Ever Oven Baked Lump Crab Cakes
Rated 5.0 stars by 1 users
Category
Seafood
Cuisine
American
Author:
Cole Roberson
Servings
6
Prep Time
10 minutes
Cook Time
20 minutes
These oven-baked crab cakes are a delectable treat with a succulent taste of crab meat baked to golden perfection, these crab cakes are a seafood classic, ready in minutes and served with my homemade remoulade sauce, this is a perfect and easy dinner side or appetizer.
Ingredients
-
1/3 Cup Spicy Mayonnaise
- 1 large Egg
- 2 Tbsp Dijon mustard
- 2 Tsp Worcestershire sauce
- 2 Cloves Garlic
- 1 lb Lump Crab Meat
-
3/4 Cup Panko Bread Crumbs
- 1 Tbsp Lemon Juice
- Splash Hot Sauce
- 2 Tsp Lemon Pepper
- 1 Tsp Cajun Seasoning
-
1 Tsp Garlic Powder
-
1 Tsp Onion Powder
- 1/2 Tsp Red Chili Flakes
- Pinch Parsley
-
1/2 Cup Spicy Mayonnaise
- 1 Tbsp Dijon Mustard
- 1 Tsp Paprika
- 1 Tsp Onion Powder
- 1 Tsp Cajun Seasoning
- 2 Cloves Garlic (Pressed)
-
Squeeze Half Lemon
-
1 Tsp Worcestershire Sauce
-
1 Tsp pickle juice
Remoulade Sauce
Directions
- Preheat the Oven: Begin by preheating your oven to 425°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it with butter.
- Prepare the Crab Meat: If using fresh crab meat, ensure all shell fragments are removed. Pat the crab meat dry with paper towels to remove excess moisture.
- Mix the Ingredients: In a large mixing bowl, combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, parsley, Lemon pepper, garlic powder, onion powder, Cajun seasoning, Red chili flakes, and Stir until all ingredients are thoroughly combined.
- Incorporate Crab Meat, Green onions or Chives and Breadcrumbs: Gently fold in the crab meat and breadcrumbs into the mixture, taking care not to break up the crab meat too much, preserving chunks for texture.
- Shape the Crab Cakes: With your hands, form the mixture into patties approximately 3 inches in diameter and 1 inch thick. Adjust the size according to your preference.
- Bake the Crab Cakes: Arrange the crab cakes on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, turning once halfway through to ensure even browning, until the crab cakes are golden brown and fully cooked. Once removed from the oven coat the crab cakes in melted butter.
- Serve: Serve the crab cakes hot, paired with your favorite dipping sauce such as tartar sauce, remoulade, or a simple squeeze of lemon.
Remoulade Sauce
- Combine the Base Ingredients: In a medium mixing bowl, combine the mayonnaise, Dijon mustard, and whole cloves of garlic. Stir until smooth and well blended.
- Add Flavorings: Add lemon juice, pickle juice, Worcestershire sauce, hot sauce (Optional), paprika, onion powder, Cajun seasoning, and minced garlic to the mixture. Stir until all ingredients are fully incorporated.
- Chill: Serve chilled alongside crab cakes, or use as a dip for other seafood, fried foods, or as a spread for sandwiches.