Baked Crab Cakes in Garlic Butter
Golden oven-baked crab cakes made with tender lump crab meat, fresh herbs, lemon, and a rich garlic butter sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
1 lb lump crab meat
1 large egg
1/3 cup mayonnaise
1/2 cup panko breadcrumbs
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
2 tbsp fresh parsley, chopped
2 green onions, thinly sliced
1/4 tsp black pepper
1 tbsp olive oil or melted butter, for baking sheet
4 tbsp unsalted butter
3 garlic cloves, minced
1 tbsp fresh lemon juice, for garlic butter
1 tbsp fresh parsley, chopped, for garlic butter
1/4 tsp paprika, optional
Salt and black pepper, to taste
Lemon wedges, for serving
Instructions
1. Preheat oven to 400°F (200°C).
2. Whisk egg, mayonnaise, mustard, lemon juice, Worcestershire sauce, Old Bay, and pepper.
3. Add panko, parsley, and green onions.
4. Gently fold in crab meat.
5. Shape into 6 crab cakes.
6. Chill 20–30 minutes, if desired.
7. Bake 15–20 minutes until golden and center reaches 165°F (74°C).
8. Melt butter over low heat.
9. Add garlic and cook 30–60 seconds.
10. Stir in lemon juice, parsley, paprika, salt, and pepper.
11. Brush crab cakes with garlic butter.
12. Garnish with parsley and serve with lemon wedges.
Notes
Fold crab meat gently to keep large lumps intact.
Drain crab meat well and check for shell fragments.
Refrigerate shaped crab cakes for 20–30 minutes for better texture.
Avoid adding too many breadcrumbs to keep crab cakes tender.
Broil for 1–2 minutes for extra browning, watching carefully.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat at 350°F until the center reaches 165°F (74°C).
Serve with roasted asparagus, rice, mashed potatoes, or a fresh salad.
Find it online: https://elitesrecipes.com/baked-crab-cakes-in-garlic-butter/