Easy Baked Crab Cakes with Panko are crispy on the outside, tender inside, and packed with real crab flavor—no frying required! Made with simple ingredients and a light, golden panko crust, these crab cakes are perfect for a quick dinner, appetizer, or meal prep. Ready in just 30 minutes!
Looking for pairing suggestions? We recommend this Arugula Salad with Lemon Vinaigrette.
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Baked crab cakes with panko breadcrumbs offer a delicious 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. A popular dish in Maryland cuisine, they capture all the delicious flavors of the sea.
If you like this recipe, you may also love our Fried Grouper Cheeks or our Bay Scallops with Pasta.
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.
Easy Baked Crab Cake 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.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- 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.
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 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, until golden brown and heated through. Just before serving, brush the tops of the crab cakes lightly with melted butter. Serve with lemon wedges and this delicious Cajun Sauce Recipe (if preferred).
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use fresh lump crab meat for the best flavor and texture.
✔️ DO Be gentle when mixing the ingredients to avoid breaking up the crab meat.
✔️ DO Serve with homemade remoulade or tartar sauce for a delicious dipping experience.
Storage
Store any leftover crab cakes in plastic wrap in an airtight container. They can stay in the refrigerator for up to 3 days. 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.
Recipe FAQs
Yes, canned crab meat works very well for this recipe. Just make sure to drain it before incorporating it into the recipe.
The crab cakes should be golden brown on the outside and heated through to an internal temperature of 165°F (74°C).
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.
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📖 Recipe
Quick and Easy Baked Crab Cakes Recipe with Panko
Equipment
- Mixing bowls
- Parchment paper
- Other basic kitchen utensils
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
- ½ cup mayonnaise
- juice of ½ lemon
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons Old Bay seasoning
- ¼ cup chopped fresh parsley
- ⅓ cup red bell pepper and onion finely chopped
- butter for brushing
- avocado oil
Instructions
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Whisk egg, mayonnaise, lemon juice, Worcestershire sauce, Dijon mustard, and Old Bay seasoning in a bowl. Sauté finely chopped red bell pepper and onion in avocado oil until lightly browned. Add sautéed vegetables, parsley, and 1 cup of Panko breadcrumbs to the bowl; mix well
- Gently fold in the jumbo lump crabmeat, being careful not to break up the crabmeat lumps too much.
- Divide the mixture into 8 equal portions and shape each portion into a large crab cake. Place the formed crab cakes on the prepared baking sheet. Coat each cake with additional Panko breadcrumbs (if desired) and spray lightly with avocado oil.
- Bake in the preheated oven for about 12-15 minutes, or until the crab cakes are golden brown and heated through. Brush the tops lightly with melted butter before serving.
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Notes
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- Crab Meat: For a budget-friendly option, substitute one can of jumbo lump crabmeat with claw meat.
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- Oil: If avocado oil is not available, you can use olive oil or melted butter for brushing the crab cakes.
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