Baked Crab Cakes Old Bay

Baked crab cakes let you experience the pure sweet flavor of fresh lump crab without the hassle of pan-frying or worrying the cakes might fall apart. With their crisp golden exterior and tender delicate interior these crab cakes are simple enough for weeknights but special enough for guests.

Baked crab cakes became my signature brunch dish after years of fussing with stove top cooking—my family loves them fresh from the oven with plenty of tart lemon

Ingredients

• Fresh lump crab meat: seek out whole pieces for the sweetest flavor and best texture pick through for shells
• Large egg: acts as a binder while allowing the crab flavor to shine
• Mayonnaise: adds creaminess and helps bind the mixture select high quality full fat mayo
• Chopped fresh parsley or dried: for color and herby brightness always use fresh if available
• Worcestershire sauce: deepens the umami notes look for well-aged Worcestershire
• Dijon mustard: gives gentle tang use a classic French brand if possible
• Cajun seasoning: adds warmth and spice you can use homemade or store-bought but always check freshness
• Old Bay seasoning: classic Maryland flavor that makes the crab sing opt for the original blend
• Salt: to balance all the flavors taste your crab before adding for best results
• Fresh lemon juice: brightens each bite use real lemon and zest some peel for extra impact
• Saltine crackers: provide lift and tenderness in place of heavy fillers choose a classic unsalted brand and crush gently by hand
• Softened butter for greasing: ensures a crisp golden bottom always use real butter
• Salted melted butter for topping: gives shine and a decadent finish
• Lemon wedges for serving: cut fresh just before serving for juiciest flavor
• For optional hollandaise:
• Egg yolks: for silky richness select very fresh eggs
• Lemon juice: sharpens with brightness always squeeze fresh
• Dijon mustard: punches up the classic French flair
• Salt: to enhance every layer of flavor choose fine sea salt
• Cayenne pepper: lends subtle heat and color
• Unsalted butter for blending: gives the best emulsion use high quality European style butter

Step-by-Step Instructions

Prepare the Crab Base:

Place the lump crab meat in a large wide bowl gently pick through to remove any shell fragments but keep the pieces as intact as possible Set aside being careful not to break up the meat

Mix the Wet Ingredients:

In a separate medium bowl whisk together the egg mayonnaise Worcestershire Dijon mustard chopped parsley lemon juice Cajun seasoning Old Bay and salt until fully smooth The mixture should be creamy and well blended with no streaks

Combine the Crab and Binding:

Pour the seasoned egg mixture over the crab Then sprinkle the crushed saltine crackers over top Using a flexible spatula gently fold everything together just until mixed The key is to keep the crab as chunky as possible to retain luscious texture

Chill the Mixture:

Cover the bowl tightly and refrigerate for at least thirty minutes This helps the mixture set and hold together making forming the cakes much easier You can keep it chilled for up to one day if prepping ahead

Shape and Bake:

Heat your oven to four hundred fifty degrees and generously grease a sturdy baking sheet with softened butter With clean hands gently divide the chilled crab mixture into six loose mounds about half a cup each Lightly form into cakes without pressing down too much The less compression the fluffier the texture Arrange on the baking sheet with room to brown

Add Butter and Bake:

Generously spoon melted butter over the tops of each crab cake allowing some to drip between the cracks Bake immediately on the middle rack for thirteen to fifteen minutes until deeply golden and crisp on top Resist moving or touching them until crust forms

Finish and Serve:

Remove from the oven while still hot Brush with additional melted butter and a big squeeze of fresh lemon Serve at once with extra lemon wedges and optional hollandaise if desired

Optional Blender Hollandaise:

Add egg yolks lemon juice Dijon salt and cayenne to a blender Blend for five seconds until combined Melt butter until hot but not scorched With the blender running slowly stream in the hot butter until the sauce thickens and emulsifies

Save

You Must Know

• Rich in protein with minimal filler these crab cakes let the natural crab flavor shine
• Excellent make ahead dish just chill and bake
• Freezes perfectly both baked or unbaked for up to three months

The Old Bay seasoning brings back memories of summers on the Eastern shore My children always insist on adding extra lemon and they claim no brunch is complete without these on the table

Storage tips

Store leftover crab cakes tightly covered in the refrigerator for up to two days To reheat bake at three hundred fifty degrees until just warmed through or air fry for a crisp exterior Freezing is simple either before or after baking defrost overnight in the fridge and reheat as needed

Ingredient substitutions

If you cannot find lump crab meat use backfin but avoid imitation crab if possible Replace saltine crackers with panko bread crumbs or lightly crushed plain potato chips For a dairy free option substitute olive oil for the butter and use vegan mayonnaise

Save

Serving suggestions

These crab cakes shine at brunch with poached eggs or on a toasted English muffin You can also serve over a green salad with a sharp vinaigrette or as sliders with lettuce and tomato For classic enjoyment lay out plenty of lemon wedges and fresh dill

Cultural and historical context

Maryland style crab cakes are a beloved American classic showcasing East Coast blue crab and celebrated for their minimal filler and bright seasoning The use of Old Bay is iconic and the recipe captures the spirit of Chesapeake Bay seafood traditions passed down through generations

Recipe FAQs

→ How do you keep crab cakes from falling apart?

Chill the formed crab cakes in the refrigerator before baking. This firms them up and helps them hold together. Gentle folding and using just enough binder like egg and mayo are key.

→ Why bake instead of pan-fry crab cakes?

Baking creates a crisp exterior without the need to flip delicate cakes, preventing them from breaking. It also uses less oil and delivers even golden tops.

→ What is the best crab for crab cakes?

Fresh lump crab meat is preferred for its large, sweet flakes that give crab cakes great texture and flavor. Drain well before mixing.

→ Can crab cakes be prepared ahead of time?

Yes, form the mixture and chill the cakes up to a day ahead. You can also freeze unbaked cakes and bake directly from frozen as needed.

→ What sauces pair well with baked crab cakes?

Lemon wedges, blender hollandaise, or a squeeze of fresh lemon juice all enhance the crab. Remoulade or tartar sauce are also classic options.

→ How can leftovers be reheated without drying out?

Air fry at 375°F for 3-4 minutes or reheat in a 350°F oven for about 10-12 minutes until warmed through and still moist.