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EASY BAKED CRAB CAKES {with Jalapeno Old Bay Tartar Sauce}

These spicy baked crab cakes are perfect as an appetizer or main course. Serve with my Old Bay Tartar sauce for a cool compliment!

platter of crab cakes

If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

I’m going to tell you a great way to make baked crab cakes in a smaller size.

I see crab cakes on quite a few menus but rarely decide 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.

I have no problem using pre-packaged crab meat as long as it is from a credible source and is lump or claw meat.

If you want to steam some crab legs and pick all the meat out, go for it! I don’t have time for that. Just make sure you go to your seafood counter and ask!

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platter of crab cakes

Crab cakes as an appetizer is a great way to start a meal although they tend to be filling. How about some mini-muffin size baked crab cakes? They are the perfect size to pop in your mouth and not spoil the rest of your meal.

And crab cakes are less messy than cracking open and picking meat out of the crab legs.

Serve these mini baked crab cakes with the traditional lemon wedge on top of a cracker or you can drizzle them with my Old Bay tartar sauce! Spiced up with pickled jalapeños and briny capers, it is the perfect partner to these baked crab cakes.

labeled picture of crab cake ingredients

BAKED CRAB CAKE INGREDIENTS

  • lump crab meat
  • celery
  • onion
  • whole grain mustard 
  • prepared horseradish
  • egg
  • parsley
  • paprika
  • Old Bay Seasoning
  • breadcumbs
  • salt & pepper
  • Lemon wedges for serving

OLD BAY TARTAR SAUCE

  • mayonnaise
  • Dijon mustard
  • prepared horseradish
  • lemon juice
  • pickled jalapeno
  • Old Bay Seasoning
  • capers

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HOW TO MAKE BAKED CRAB CAKES

FIRST: Preheat oven to 375F. Spray your mini 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 in chunks. Press the mixture into a mini muffin pan. You will fill 20 spaces. Bake for 15 minutes.

SECOND: While the crab cakes are baking, make your Old Bay tartar sauce. Mix all the ingredients for the Old Bay tartar sauce in a small bowl. Keep chilled until ready to serve.

THIRD: When the crab cakes are finished baking, remove the muffin pan from the oven. Let them cool for a minute or so before continuing.

FOURTH: 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.

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!

platter of crab cakes with text "crabcakes"

These baked crab cakes are perfect with my Crispy celery slaw or my Mediterranean salad stacks for a light and flavorful meal!

MORE EASY APPETIZERS

platter of crab cakes

Baked Crab Cakes with Jalapeno Old Bay Tartar Sauce

Yield: 20 crab cakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Crab cakes made with lump crab meat are a great appetizer or main dish for dinner made even easier by baking them in a muffin pan. Serve with a spicy cool Old Bay tartar sauce for a dish to remind you of the ocean!

Ingredients

Baked Crab Cakes

  • 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

Old Bay Tartar Sauce

  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon prepared horseradish
  • 1  tablespoon lemon juice
  • 1 tablespoon pickled jalapeno (minced fine)
  • 1 tablespoon Old Bay Seasoning
  • 1 tablespoon capers (drained and minced fine)

Instructions

  1. Preheat oven to 375F.
  2. Spray your mini muffin pan with non-stick pray.
  3. Mix all of the ingredients for the crab cakes in a bowl being careful not to overwork the mixture. You want the crabmeat in chunks.
  4. Press the mixture into a mini muffin pan. You will fill 20 spaces.
  5. Bake for 15 minutes.
  6. While the crab cakes are baking, make your Old Bay tartar sauce.
  7. Mix all the ingredients for the Old Bay tartar sauce in a small bowl.
  8. Keep chilled until ready to serve.
  9. When the crab cakes are finished baking, remove the muffin pan from the oven.
  10. Let them cool for a minute or so before continuing.
  11. 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.
  12. Serve on a platter with Old Bay tartar sauce and lemon wedges!

Notes

*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!

Nutrition Information:
Yield: 10 Serving Size: 2 crab cakes
Amount Per Serving: Calories: 143Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 796mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 6g

This nutrition information was generated via a third party. I can not be held liable for any discrepancies in the information provided.

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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.

Marilyn Listander

Friday 27th of August 2021

Can you make this in a traditional cupcake pan? Would they still get as crispy?

Jennifer

Saturday 28th of August 2021

When I have made them in the larger muffin pan they did get as crispy but you will have to increase cooking time as they will be larger.

Hot Crab Dip Recipe | Lemon Blossoms

Saturday 1st of August 2020

[…] Baked Crab Cakes […]

Regina

Friday 21st of December 2018

Hi Can I make the crab mixture and old bay sauce a day ahead and make the crab cakes the next Day?

chubcheeks@bellsouth.net

Saturday 22nd of December 2018

Yes you can! Just make sure to store them tightly wrapped in the fridge. Enjoy!

Dawn

Wednesday 22nd of August 2018

Oh my, crab cakes are fabulous and the jalapeno Old Bay tartar sauce sounds so flavorful. Drooling over here.

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