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

Cook Time: 15

Total Time: 25

Servings:

Author: Jennifer Stewart

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!

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.