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–+ servings
platter of crab cakes

Baked Crab Cakes

These Baked Crab Cakes are made Maryland-Style and are unbelievably easy and delicious.
5 from 7 votes
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Course: Main Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 20
Calories: 72kcal
Author: Jennifer Stewart

Ingredients

  • 8 ounces lump crab meat
  • 1/2 stalk celery finely diced
  • 1/2 small onion finely diced
  • 1 tablespoon whole grain mustard
  • 2 tablespoons prepared horseradish
  • 1 egg beaten lightly
  • 1 tablespoon parsley
  • 1/2 teaspoon paprika
  • 1 1/2 tablespoons Old Bay Seasoning
  • 1/8 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup breadcrumbs
  • Lemon wedges for serving
  • Tartar Sauce for Serving

Instructions

  • Preheat the oven to 375F. Prepare a mini muffin pan (or regular muffin pan) with non-stick pray.
  • Mix all of the ingredients for the crab cakes in a bowl being careful not to overwork the mixture. You want the crabmeat to stay in chunks.
  • Lightly press the mixture into a mini muffin pan. You will fill 20 spaces. (10 if you use a regular size pan)
  • Bake for 15 minutes or until internal temperature reaches 145F.
  • While the crab cakes are baking, mix the Old Bay tartar sauce.
  • Mix all the ingredients for the Old Bay tartar sauce in a small bowl.
  • Keep chilled until ready to serve.
  • When the crab cakes are finished baking, remove the muffin pan from the oven.
  • Let them cool for a minute or so before continuing.
  • Run a knife around the edges of the crab cakes to loosen them from the muffin pan. Be careful not to cut or break the crab cakes.
  • Serve with lemon and tartar sauce. Enjoy!

Notes

  • Serve multiple types of dip with crab cakes. This Old Fashioned Tartar Sauce is delicious with this recipe.
  • If you do not have a mini muffin pan, feel free to use a regular size muffin pan. Just adjust the cooking time to 25-30 minutes.
  • If you prefer frying the crab cakes, heat a skillet over medium heat with a little oil. Fry the crab cakes until crispy on the outside and cooked to 145F on the inside.
  • If you cannot find fresh lump crab meat, use pre-packaged lump or claw meat from a reputable source.
  • Seafood seasoning or even a Cajun blend could be used in place of Old Bay seasoning.
  • According to the USDA, seafood is safe to eat when the internal temperature reaches 145 degrees Fahrenheit.
  • Gently pack the mixture into the muffin tins. Don’t compact the crab cakes too tightly as this will produce an overly dense cake.
  • To make gluten-free, swap out regular breadcrumbs for gluten-free breadcrumbs.
 

Nutrition

Serving: 1g | Calories: 72kcal | Carbohydrates: 8g | Protein: 6g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 41mg | Sodium: 509mg | Fiber: 1g | Sugar: 1g