These easy Oven Baked Crab Cakes are perfect as an appetizer or main course. Serve with my Old Bay Tartar sauce for a cool compliment!

Baked Crab Cakes

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.

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 in your grocery store and ask.

These are by far the best crab cakes you have tasted outside of Maryland!

Serve these with my Clam Dip, Smoked Salmon Dip, or alongside these crispy Crab Rangoon!

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Easy Crab Cake Recipe

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. I love to buy lump crabmeat from the seafood section and sprinkle it on salads too.

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.

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.

Whole grain 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.

Pantry staples – large egg, salt, black pepper.

Spices – Paprika, Old Bay seasoning

Lemon wedges – I use these to serve with but you can also use them to spritz lemon juice over them before baking.

Old Bay Tartar Sauce Ingredients

Mayonnaise – I prefer Duke’s brand.

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.

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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.

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.

What goes with crab cakes?

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

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

Reheat them in an air fryer to keep those crispy edges.

Tapas Tips & Tricks

• Substitute Saltine cracker crumbs for the bread crumbs.
• Make them slightly larger in regular muffin pans.
• Free form them onto a prepared baking 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 my Crispy celery slaw for a light and flavorful meal!

Easy Appetizers

• Maryland Hot Crab Dip Recipe
• Old Fashioned Tartar Sauce
• Homemade Sweet and Sour Sauce

This post first appeared on A Dish Of Daily Life

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

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