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These easy baked crab cakes use lump crabmeat and a light panko binder for classic Maryland-style flavor. They’re ready in about an hour with minimal hands-on time, making them well suited to weeknight dinners or casual entertaining.
An overhead view of four crispy crab cakes on a round plate with lemon wedges and a bowl of cocktail sauce.
Photos by Tom Pitera | Styling by Erika Pitera

A Lighter Take on a Classic Crab Cake

Our baked crab cake recipe highlights the sweet flavor of lump crab while using panko to create a lighter, crispier texture. It stays true to traditional Maryland-style flavors and uses just enough binder to make shaping and baking easy without overpowering the delicate flavor of the crab.

Baking is an easy, hands-off method that consistently turns out crab cakes with a crisp, golden-brown exterior and a delicate interior. Cleanup is simple, but we’ve also included pan-frying instructions for those who prefer a more traditional approach.

An overhead view of two baked crab cakes on an oval serving plate with a lemon wedge, fork, and bowl of remoulade for dipping.

Ingredient Notes

Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.

The ingredients for baked crab cakes arranged on a counter; crabmeat, eggs, mayonnaise, panko crumbs, Old Bay Seasoning, lemon, scallions, parsley, black pepper, and Worcestershire sauce.

CRABMEAT: Lump crabmeat is the best choice for crab cakes for its delicate texture and mild flavor. Look for pasteurized lump crabmeat (no need to splurge on jumbo lump) in the refrigerated seafood section. It’s fully cooked and ready to use. Unopened containers keep well until the date on the package, but once opened, plan to use the crab within a day or two.

PANKO CRUMBS: Panko’s coarse, airy texture gives these crab cakes a lighter, crispier bite than standard breadcrumbs or crackers. That texture is key to the final result, so we don’t recommend substitutes. If you do swap it out, reduce the quantity by about one-third to avoid dense crab cakes.

OLD BAY SEASONING: Old Bay is a classic choice for Maryland-style crab cakes, adding layered flavor without overpowering the crab. We use the traditional version, which contains salt, so there’s no need to add additional salt to the mixture. This keeps the seasoning balanced and lets the crab flavor come through.

MAYONNAISE: Mayonnaise and beaten egg work together to bind the mixture and make the crab cakes easy to shape. Be sure to use real mayonnaise, not “salad dressing,” which contains added sugar and can throw off the flavor.

A close-up of two crisp, golden brown, baked crab cakes on a plate, a fork and yellow napkin to the side, lemon and remoulade sauce in the background.

Prep Overview

How to Make Baked Crab Cakes

Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.

Making baked crab cakes is straightforward and requires only about 10 minutes of hands-on time.

Lump crabmeat in a glass bowl next to a measuring cup filled with panko crumbs.
The wet ingredients for making crab cakes; eggs, lemon juice, Old Bay seasoning, and mayo in a mixing bowl with a whisk.

Gently mix the crabmeat with panko, scallions, and parsley, then fold in the eggs whisked with mayonnaise, lemon juice, and seasonings. Mixing gently helps keep the crab pieces intact.

A mixing bowl filled with crab mixture ready to be formed into crab cakes.
An overhead view of crab cake mixture packed into a metal measuring cup being held over a mixing bowl with more.

Use a 1/3-cup measure to shape the crab cakes and arrange them on a parchment-lined baking sheet. Keeping the cakes uniform in size and thickness helps them bake evenly. Chill for 30 minutes before baking to help them hold their shape.

Crab cakes being formed on a baking sheet, being prepared to go into the oven.
Four crab cakes on a parchment lined baking sheet, ready for the oven.

When ready to cook, preheat the oven to 400°F, brush the tops lightly with oil, and bake for about 10 minutes per side until golden and crisp. Turn carefully, as the crab cakes are delicate.

Sauces, Make-Ahead, and Reheating Tips

Dipping Sauces:
Crab cakes pair well with classic dipping sauces. A quick cocktail sauce or a traditional rémoulade can be made while the crab cakes are chilling, adding extra flavor without extra prep time.

Make-Ahead Options:
These crab cakes can be mixed and shaped up to a day in advance and refrigerated until ready to bake, which makes them a good choice for entertaining. Uncooked crab cakes can also be frozen for longer storage.

Reheating Leftovers:
Leftover crab cakes reheat best in the oven, where they warm through without losing their crisp exterior.

Detailed instructions for the dipping sauces, make-ahead and freezing options, and reheating times and temperatures are included in the printable recipe below.

A close view of a serving plate with four crab cakes, one cut to show texture, surrounded by lemon wedges, parsley, and a small bowl of cocktail sauce.

Baked Crab Cakes vs. Pan-Fried Crab Cakes

This recipe includes instructions for both baked and pan-fried crab cakes, each with slightly different results. Here’s how the two methods compare.

BAKED: Oven-baked crab cakes cook evenly and have a lighter texture than pan-fried versions. The total baking time is about 20 minutes, and cleanup is minimal, making this method well suited to weeknight cooking or stress-free entertaining.

PAN-FRIED: Pan-frying produces a slightly crispier exterior and a more traditional finish. Cook time is about 6 minutes per batch, but the crab cakes require close attention to prevent burning and involve more hands-on cleanup.

If you’re deciding between the two, baked crab cakes are easier to manage, while pan-fried offer a bit more crunch.

Sides to Serve with Crab Cakes

For an easy weeknight pairing, store-bought slaw and roasted potatoes (or frozen fries) are all you need to round out the meal.

When you have more time, or if you’re serving crab cakes for company, a batch of homemade coleslaw, pairs nicely with sides like Southern green beans with bacon or oven-roasted okra and tomatoes.

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A close-up of two crisp, golden brown, baked crab cakes on a plate, a fork and yellow napkin to the side, lemon and remoulade sauce in the background.
4.89 from 9 votes

Easy Baked Crab Cakes

By Lynne Webb
These easy baked crab cakes use lump crabmeat and a light panko binder for classic Maryland-style flavor. They’re ready in about an hour with minimal hands-on time, making them well suited to weeknight dinners or casual entertaining.
Prep: 10 minutes
Cook: 20 minutes
Chill: 30 minutes
Total: 1 hour
Servings: 4 servings
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Ingredients

  • 1 lb lump crabmeat, pasteurized, 2 containers (8 ounces each)
  • 1 cup panko crumbs, plus more if needed
  • 2 tablespoons chopped scallions
  • 2 tablespoons chopped parsley
  • 2 teaspoons Old Bay seasoning
  • Freshly ground black pepper
  • 2 large eggs
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • Vegetable oil
  • Lemon wedges, optional, for serving
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Instructions 

  • Drain the crabmeat in a colander and pick through the meat to find and discard any stray bits of shell. Transfer it to a mixing bowl and gently combine it with the panko crumbs, scallions, and parsley.
  • In a small bowl, whisk together the eggs, mayonnaise, lemon juice, Worcestershire sauce, Old Bay seasoning, and a little freshly ground black pepper.
  • Fold the wet ingredients into the crab mixture and combine gently but thoroughly. If the crab cake mixture seems a little too wet to hold together, add an extra tablespoon or two of panko.
  • Lightly coat the inside of a 1/3 cup measure with nonstick spray. Spoon some crab cake mixture into the cup and tamp it down lightly. Turn the formed crab cake out onto a parchment-lined baking sheet and gently form the mixture into a firm, round patty. You should end up with about 12.
  • Repeat the process with the rest of the crab cake mixture, re-coating the measuring cup with nonstick spray once or twice, as needed.
  • Refrigerate the formed crab cakes for 30 minutes before baking.
  • Preheat the oven to 400°F and lightly brush the top of each crab cake with oil. Bake for 10 minutes, then remove them from the oven, turn them over carefully, brush the second side with oil, and continue baking for 7 to 10 minutes until the crab cakes are golden and crisp and reach an internal temperature of 160°F.

Optional Instructions for Pan Frying:

  • Add about 1/8 inch of vegetable oil to a large frying pan and heat over medium-high heat (about 350°F). Place half the crab cakes in the pan and fry until golden brown, about 3 minutes per side.
  • Transfer to a paper towel-lined plate to drain, then repeat the process with the remaining crab cakes. Pan-fried crab cakes can be kept warm in a low oven (200°F) for 20 to 30 minutes.

Notes

Classic Dipping Sauces
Here are two classic dipping sauces you can whip up while the crab cakes are chilling:
COCKTAIL SAUCE: Mix ½ cup chili sauce with 1 tbsp horseradish, ½ tsp Worcestershire, and 2 tbsps lemon juice. Add more horseradish to taste.
RÉMOULADE SAUCE: Stir together ½ cup mayo, 1 tbsp minced onion, ½ clove garlic, 1½ tbsp Creole or Dijon mustard, 2 tsps lemon juice, ¼ tsp hot sauce, a dash of Worcestershire, and ¼ tsp paprika.
Make Ahead and Reheating Instructions
Crab cakes can be mixed and formed in advance and refrigerated for up to 24 hours before cooking.
MAKE AHEAD: Prepare the crab mixture, form the crab cakes, and place them in a single layer on a platter or baking sheet. Cover tightly with plastic wrap and refrigerate. When ready, bake as directed above.
FREEZE: You can also freeze uncooked crab cakes, but it’s important to store and defrost them in a single layer (don’t stack). Defrost them overnight in the refrigerator, then cook them according to the recipe instructions.
REHEAT: To reheat leftover cooked crab cakes, preheat the oven to 350°F, wrap them loosely in foil, and heat for 7 minutes. Open the foil and return to the oven for another 3 to 5 minutes to crisp.

Nutrition

Serving: 3crab cakes, Calories: 299, Total Fat: 15g, Cholesterol: 145mg, Sodium: 1181mg, Carbohydrates: 13g, Fiber: 1g, Sugar: 2g, Protein: 26g

Nutrition information is automatically calculated, so should only be used as an approximation.

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15 Comments

    1. Hi Cyndi,
      Glad to hear you liked the crab cakes. It’s good to know they turn out well without the panko too! Thank you for letting us know.

      Reply

    1. Hi Angela,
      The containers of pasteurized crab meat sold in most markets are 8 ounces each, so two containers would give you 16 ounces (1 lb). I’ve added the container size to the recipe for clarity.

      Reply

    1. Hi Laura,
      The recipe should make 12 crab cakes (2 per person). I updated the recipe to note this. Thanks for pointing out the omission.

      Reply

  7. Thanks for these easy instructions. I never tried making crab cakes before but they turned out great. I’ll definitely make them again.5 stars

    Reply

  9. These turned out great! I opted to pan fry them, and chilling them really makes a difference in helping them hold together. I’ll try baking them next!5 stars

    Reply