Quick and Easy Baked Crab Cakes Recipe with Panko

Name: Quick and Easy Baked Crab Cakes Recipe with Panko
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 16 ounce cans of Jumbo lump crabmeat (Alternatively, substitute one can with more budget-friendly option like claw meat); 1 egg; 1 cup Panko breadcrumbs; 1/2 cup mayonnaise; juice of 1/2 lemon; 1 tbsp Worcestershire sauce; 1 tbsp Dijon mustard; 2 teaspoons Old Bay seasoning; 1/4 cup chopped fresh parsley; 1/3 cup red bell pepper and onion (finely chopped); butter for brushing; avocado oil

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Crab cakes make a lovely seafood dish suitable for all occasions. This Quick and Easy Baked Crab Cakes Recipe with Panko is fantastic for any meal! It's so delicious, you'll find yourself craving it time and again. Don't wait another moment—get cooking and enjoy this dish today!

Quick and Easy Baked Crabs Recipe with Panko feature image three crab cakes with lemon wedges on top

Baked crab cakes with panko breadcrumbs offer a delightful blend of succulent crab meat, seasoned with a mix of spices and herbs, all bound together with a touch of Dijon mustard and Worcestershire sauce. The best crab cakes, a popular dish in Maryland cuisine, boast a golden-brown crust with very little filler. They capture all the delicious flavors of the sea.

Why we love this recipe:

Quick - Perfect for busy weeknights, these crab cakes come together in a flash.
Addictive - Once you try them, you won't be able to resist coming back for more.
Easy - With simple ingredients and straightforward instructions, this recipe is a breeze to make.
Versatile - Whether served as a main course or as part of a seafood feast, these crab cakes always steal the show.

If you like this recipe, you may also love our Fried Grouper Cheeks or our Bay Scallops with Pasta.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
What Are Some Expert Tips?
More Recipes You'll Love ♥️
FAQ
Related
📖 Recipe
Food safety
💬 Share Your Thoughts

Ingredients

Crab Meat: Jumbo lump meat works best. Maryland crabs are preferred, but blue crabs or Dungeness crab can also provide a sweet and succulent flavor.
Mayonnaise: Adds moisture and creaminess to the crab cake mixture, enhancing its texture and flavor.
Juice of lemon: Provides a bright and tangy flavor to the crab cakes, balancing the richness of the crab meat and mayonnaise.
Worcestershire sauce: Adds depth of flavor and a savory, umami-rich taste to the crab cakes.
Dijon mustard: Adds a hint of tanginess and a subtle spiciness to the crab cake mixture.
Old Bay seasoning: A classic spice blend often used in seafood dishes, including crab cakes. Adds depth of flavor with hints of celery salt, paprika, and other spices.
Chopped fresh parsley: Adds freshness and a pop of color to the crab cakes, as well as a mild herbal flavor.
Red bell pepper and onion: Finely chopped and sautéed to bring out their natural sweetness and add texture and flavor to the crab cake mixture.
Butter for brushing: Adds richness and helps create a golden-brown crust on the crab cakes when baked.
Avocado oil: Used for sautéing the red bell pepper and onion, and for lightly coating the crab cakes before baking. Provides a neutral flavor and a hint of nuttiness to the dish.

See recipe card for quantities.

Instructions

How to Make Quick and Easy Baked Crab Cakes Recipe with Panko

STEP ONE: Prepare the Crab Cake Mixture

Prepare the crab cake mixture by whisking together the egg, mayonnaise, lemon juice, Worcestershire sauce, Dijon mustard, and Old Bay seasoning in a large bowl until well combined. Meanwhile, sauté the finely chopped red bell pepper and onion in avocado oil until they are lightly browned. Once sautéed, add these vegetables, along with the chopped parsley and Panko breadcrumbs, to the bowl with the whisked ingredients. Mix everything together until evenly combined.

STEP TWO: Prepare the Crab Meat

Gently fold in the jumbo lump crab meat into the prepared crab cake mixture. Handle the crab meat delicately, ensuring that the lumps remain intact.

STEP THREE: Shape the Crab Cakes

Shape the crab cakes by dividing the mixture into equal portions. With your hands, shape each portion into a large crab cake, forming them into uniform patties. Place them on a parchment-lined baking sheet.

STEP FOUR: Coat and Bake the Crab Cakes

If desired, give each crab cake a coating of additional Panko breadcrumbs, adding an extra layer of crispiness. Lightly spray the crab cakes with avocado oil to promote even browning during baking. Transfer the baking sheet to a preheated oven and bake the crab cakes for about 12-15 minutes, or until they are golden brown and heated through. Just before serving, brush the tops of the crab cakes lightly with melted butter. Serve with lemon wedges and cajun sauce (if preferred).

Substitutions

Crab Meat: For a budget-friendly option, substitute one can of jumbo lump crabmeat with claw meat. Fresh crab meat can also be used.
Oil: If avocado oil is not available, you can use olive oil or melted butter for brushing the crab cakes.

Variations

Diet: Make it gluten-free by using gluten-free breadcrumbs or almond flour.
Spice: Add a dash of hot sauce for a spicy kick.
Flavor: Increase the Old Bay seasoning for a more robust flavor or experiment with cajun seasoning blends. Add lemon zest for extra freshness.

Equipment

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Mixing bowls
Sheet pan
Parchment paper
Other basic kitchen utensils

Storage

Store any leftover crab cakes in plastic wrap in an airtight container. They can stay in the refrigerator for up to 3 days.

Note: Refer to Top Tips below for more storage and reheating tips.

What Are Some Expert Tips?

Use fresh lump crab meat for the best flavor and texture.

Be gentle when mixing the ingredients to avoid breaking up the crab meat.

Serve with homemade remoulade or tartar sauce for a delicious dipping experience.

To reheat, bake in a preheated oven at 350°F (175°C) for 5-7 minutes or pan-fry over medium heat for 2-33 minutes on each side.

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Need Something To Pair This With?

Try out this Simple Arugula Side Salad recipe.
We also recommend this Arugula Salad with Lemon Vinaigrette

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FAQ

Can I use canned crab meat for crab cakes?

Yes, canned crab meat works very well for this recipe. Just make sure to drain it before incorporating it into the recipe.

How do I know when the crab cakes are done baking?

The crab cakes should be golden brown on the outside and heated through to an internal temperature of 165°F (74°C).

Can I freeze crab cakes for later?

Yes, you can freeze unbaked crab cakes on a baking sheet until solid, then transfer them to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.

More seafood recipes you will love:

📖 Recipe

Simply put, Maryland-style crab cakes are a tasty symbol of the Chesapeake Bay. They capture the Bay's wonderful flavors and traditions. Made with sweet crab meat and simple ingredients, they're easy to enjoy and bring a bit of the Bay's charm to your meal.

Food safety

Ensure that the crab meat is fresh and properly cooked to avoid any risk of foodborne illness. Follow safe handling practices when working with seafood.

Create a clean work area.
Wash hands after touching raw meat or seafood.
Rinse fresh produce thoroughly.
Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
Do not leave food sitting out at room temperature for extended periods.
Never leave cooking food unattended.
Use oils with a high smoking point to avoid harmful compounds.
Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.