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!
If you like this recipe, you may also love our Sartin's Signature Deep Fried BBQ Blue Crabs, Shrimp and Crab Gumbo, or our Fried Lobster.
Baked Crab Cakes Recipe at a Glance 🔎
- ⏱️ Prep Time: 15 minutes
- ⏱️ Cook Time: 12-15 minutes
- 🧊 Optional Chill: 15 minutes
- 👥 Servings: 8 crab cakes (serves 4)
- 🔥 Cook Method: Baked
- 🍽️ Cuisine (or General Category): American / Seafood
- 👩🍳 Pair With: Arugula Salad with Lemon Vinaigrette and roasted potatoes
- ⭐ Difficulty Level: Easy-Moderate
We love these because they're light, easy, and let the crab shine. No frying and no fuss. ~Jami
Why We Love This Recipe
- No Frying Needed: Just shape, bake, and brush with butter.
- Big Crab Flavor: The mix is light on filler so the crab meat really stands out.
- Make-Ahead Friendly: You can chill the cakes before baking if you need to prep ahead.
- Perfect for Any Night: Feels special, but comes together fast. Just like these Fried Grouper Cheeks and Bay Scallops with Pasta!
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. Have leftovers? Try our Crab Bites!
- 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.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Jumbo Lump Crabmeat: For a budget-friendly option, substitute a small portion of jumbo lump crabmeat with claw meat.
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How to Make Baked Crab Cakes with Panko
Step One: Sauté the Veggies
Heat a teaspoon of avocado oil in a small skillet over medium. Add 3 tablespoons each of finely chopped red bell pepper and onion. Let them cook for about 4-5 minutes, until softened and lightly browned. Set aside to cool.
Step Two: Whisk the Base
In a large bowl, whisk together the egg, mayonnaise, lemon juice, Worcestershire sauce, Dijon mustard, and Old Bay.
Step Three: Mix and Add the Crab
Add the sautéed veggies, parsley, and 1 cup of Panko breadcrumbs to the bowl. Stir until combined.
Gently fold in the crabmeat, trying not to break up the big pieces.
Step Four: Shape and Bake
Form the mixture into 8 crab cakes and place them on a parchment-lined baking sheet. If you like extra crunch, sprinkle a little more Panko on top (totally optional). Lightly spray or brush the tops with avocado oil.
Bake at 450°F for 12-15 minutes, or until golden brown and warmed through. Right before serving, brush the tops with melted butter. Serve with lemon wedges and this delicious Cajun Sauce Recipe.
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 dipping.
Storage
Store any leftover baked 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 2-3 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.
More Seafood Recipes You'll Love ♥️
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📖 Recipe
Baked Crab Cakes with Panko
Equipment
- Mixing bowls
- Parchment paper
- Other basic kitchen utensils
Ingredients
- 2 (16 ounce) cans jumbo lump crabmeat drained and picked over for shells
- 1 large egg
- 1 cup panko breadcrumbs
- ½ cup mayonnaise
- juice of ½ lemon
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard or less, to taste
- 2 teaspoons Old Bay seasoning
- ¼ cup chopped fresh parsley
- 3 tablespoons red bell pepper finely chopped
- 3 tablespoons onion finely chopped
- butter for brushing
- 1 tablespoon avocado oil plus more for topping
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Heat 1 teaspoon of avocado oil in a small skillet over medium heat. Add 3 tablespoons each of finely chopped red bell pepper and onion. Sauté until softened and lightly browned, about 4-5 minutes. Set aside to cool slightly.
- In a large bowl, whisk together the egg, mayonnaise, lemon juice, Worcestershire sauce, Dijon mustard, and Old Bay seasoning.
- Add the sautéed vegetables, chopped parsley, and 1 cup of Panko breadcrumbs to the bowl. Mix until evenly combined.
- Gently fold in the jumbo lump crabmeat, taking care not to break up the pieces.
- Divide the mixture into 8 equal portions and shape into crab cakes. Place on the prepared baking sheet.
- Optional: For a crispier top, sprinkle with a little additional Panko before baking.Lightly spray or brush the tops with avocado oil.
- Bake for 12-15 minutes, or until heated through. For a more golden finish, brush lightly with melted butter and broil for 1-2 minutes, watching closely.
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Video
Notes
Tips for Best Results:
- Sauté the bell pepper and onion until lightly browned before mixing for sweetness and depth.
- Fold in the crab last and mix gently to keep the cakes from getting dense.
- Chill the mixture briefly if it feels too soft.
- Brush with butter for added flavor.
The crab cakes should be golden on top and firm to the touch. You’ll see the edges slightly crisp and the centers set.
Jami Powell says
Easy to make, perfectly crisp, and absolutely delicious!