If you love crab cakes that actually taste like crab, this simple baked version is worth making. Jumbo lump crab stays front and center with just enough seasoning and binder to hold everything together, coming together in only 25 minutes without any frying involved.
Why You’ll Love This Recipe
- Mostly crab, minimal filler. Just a light binder keeps the focus on the jumbo lump crab meat.
- Baked, not fried. A lighter cooking method that’s still quick and easy.
- Ready in 25 minutes. A fast path to an elegant seafood appetizer or dinner.
- Simple ingredients. Nothing complicated, just classic crab cake flavor.
Ingredients
- 1 lb jumbo lump crab meat
- 1 egg, lightly beaten
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- ½ tsp lemon juice
- ¼ cup crushed saltine crackers or breadcrumbs
- 1 tbsp fresh parsley, chopped, optional
- 1 tbsp butter, for topping, optional
How to Make Baked Jumbo Lump Crab Cakes
1. Prep the oven. Preheat the oven to 425°F. Lightly grease a baking dish.
2. Make the crab cake base. In a large bowl, mix the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning until combined.
3. Add the crab. Gently fold in the jumbo lump crab meat. Be careful not to break up the large pieces so the baked crab cakes stay full of tender crab.
4. Add the binder. Fold in the crushed saltine crackers or breadcrumbs and parsley, if using. Mix only until the crab mixture holds together.
5. Shape the crab cakes. Form the mixture into large crab cake mounds and arrange them in the prepared baking dish.
6. Bake until golden. Top each crab cake with a little butter, if desired. Bake for 12 to 15 minutes, until heated through and lightly golden on top.
7. Serve. Serve the baked jumbo lump crab cakes warm with lemon wedges or your favorite dipping sauce.
Tips for the Best Baked Crab Cakes
- Fold gently throughout. This is the key to keeping those big, beautiful lumps of crab intact.
- Don’t overmix once the crackers go in. Mixing just until combined keeps the texture light rather than dense.
- Check for shells before mixing. Even jumbo lump crab meat can hide small shell fragments, so it’s worth a quick check.
- Top with butter for extra richness. This small step adds a nice golden finish and flavor boost.
What to Serve with Baked Jumbo Lump Crab Cakes
A simple side salad, roasted asparagus, or garlic butter rice all pair nicely without competing with the crab flavor. Lemon wedges on the side add a bright finishing touch.
Frequently Asked Questions
Can I use a different type of crab meat?
Yes, but jumbo lump or lump crab gives the best texture for these cakes. Claw meat can work too, though the texture will be a bit different since it’s more shredded.
Can I make these ahead of time?
Yes, shape them and refrigerate for up to a day before baking. You can also freeze uncooked crab cakes for up to a month.
Can I pan-fry these instead of baking?
Yes, if you prefer a crispier exterior, pan-fry gently in a bit of butter over medium heat, turning carefully to keep the cakes intact.
Baked Jumbo Lump Crab Cakes
Ingredients
Equipment
Method
- Preheat the oven to 425°F. Lightly grease a baking dish.
- In a large bowl, mix the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning until combined.
- Gently fold in the jumbo lump crab meat. Be careful not to break up the large pieces so the baked crab cakes stay full of tender crab.
- Fold in the crushed saltine crackers or breadcrumbs and parsley if using. Mix only until the crab mixture holds together.
- Form the mixture into large crab cake mounds and arrange them in the prepared baking dish.
- Top each crab cake with a little butter if desired. Bake for 12 to 15 minutes, until heated through and lightly golden on top.
- Serve the baked jumbo lump crab cakes warm with lemon wedges or your favorite dipping sauce. They make an easy seafood appetizer or a simple crab dinner.