Easy Baked Crab Cakes

These golden Baked Crab Cakes stuffed with sweet jumbo lump crab meat without any messy frying. These easy muffin pan cakes come out so pretty and delicious. The crab flavor really shines! Serve as an appetizer or a main course with this Old Bay Tartar Sauce.

Baked Crab Cakes

I’m going to tell you a great way to make the best crab cakes but in a smaller size!

I see crab cakes on quite a few menus but decide not to buy them as they rarely use quality or fresh crab even though they say they do. Fresh crab is very tasty but not always accessible in certain areas.

The best tip is to ask the guys behind the seafood counter for the best crab meat and they can help you.

After test this recipe a bunch of times, I came up with some that are super close to authentic Maryland crab cakes, you won’t have to go on a road trip!

Some of my other favorite seafood recipes include my Clam Dip, Smoked Salmon Dip, Tuna Dip, Maryland Hot Crab Dip.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.

Ingredients Needed

Lump crab meat – Use lump or jumbo lump crab meat for best texture and flavor. Fresh crab meat is best!

Aromatics – Celery, onion, fresh parsley.

Prepared horseradish – This is usually found in a jar in the condiment aisle. You can also substitute horseradish sauce if desired.

Mustard – I like to use a homemade grainy mustard but you can also use a yellow mustard too.

Breadcrumbs – Use regular or plain bread crumbs or substitute Panko breadcrumbs if desired.

Spices – Paprika, Old Bay seasoning

Lemon wedges – I put these on the side to add lemon juice after baking.

Pantry staples – Large egg, salt, black pepper.

Old Bay Tartar Sauce Ingredients

Mayonnaise – I prefer Duke’s brand. It’s the creamiest.

Dijon mustard – This adds a delicious flavor. You can also use yellow mustard if desired.

Prepared horseradish – This adds a delicious spice and bite to the sauce.

Lemon juice – Lime juice us a great substitute.

Pickled jalapeno – I prefer pickled as fresh can be very spicy.

Old Bay Seasoning – I love homemade Chesapeake Bay seasoning.

Capers – These add a delicious salty flavor and texture.

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

How to Make Baked Crab Cakes

First: Preheat oven to 375F. Spray your mini muffin pan with non-stick spray.

Second: Mix all of the ingredients for the crab cake mixture in a large bowl being careful not to overwork the mixture. You want the crabmeat in chunks.

Third: Press the crab mixture into the prepared baking pan. You will fill 20 spaces. Bake for 15 minutes. While the crab cakes are baking, make your Old Bay tartar sauce.

Fourth: Mix all the ingredients for the Old Bay tartar sauce in a small bowl. Keep chilled until ready to serve.

Fifth: When the crab cakes are golden brown, remove the muffin pan from the oven. Let them cool for a minute or so before continuing.

Sixth: 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 on a platter with Old Bay tartar sauce and lemon wedges!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

How long do they last?

Store leftover crab cakes in the fridge in an airtight container or tightly wrapped with plastic wrap for up to 3 days. Reheat them in the oven or in an air fryer to keep those crispy edges.

Use them to make a crab cake sandwich or crab cake slider.

What goes with crab cakes?

I like to serve these with an old fashioned tartar sauce, remoulade sauce, or cocktail sauce, a simple green salad, or other seafood appetizers like these bacon wrapped shrimp.

What’s the difference between Maryland crab cakes and regular crab cakes?

It all comes down to the type of crab meat. Maryland has amazing blue crabs that have a sweet and mild flavor.

Aside from the spices and the fresh blue crabs that you get off the coast, it’s also about the filler. The crab cakes from Maryland use a lot more blue crab meat and just enough filler to hold the crab cakes together.

What temperature should crab cakes be cooked at?

I like to bake my crab cakes at 375F. This allows the edges to get crispy and the inside to stay moist and tender.

How long does it take to bake crab cakes?

These mini crab cakes are baked in less than 20 minutes. That makes them the perfect quick and easy appetizer or dinner for a busy night. Be sure to cook them to an internal temperature of 165F.

Tapas Tips & Tricks

• If you can’t find Maryland crabs, try King crab or Dungeness crabs.
• Substitute Saltine cracker crumbs for the bread crumbs.
• Make them slightly larger in regular muffin pans.
• Free form them onto a prepared sheet sheet if you prefer.
• Use an ice cream scoop to make them uniform in shape and size.
• A sprinkle of fresh dill adds a ton of flavor to the sauce.
• Serve a seafood themed meal along with these lemon pepper shrimp or this Crab Imperial!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This easy recipe for Maryland-style crab cakes has very little filler and is loaded with the flavor of the crab. These delicious crab cakes are perfect with some crunchy coleslaw for a light and flavorful meal!

This post first appeared on A Dish Of Daily Life

{Originally Published 6/13/2017 – Photos and Notes Updated 9/14/2021}

©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.