While I am big fan of traditional pan-fried crab cakes, it’s hard to beat the ease that comes with baking them. Skip standing over a hot stove and instead, bake the whole batch at once on a sheet pan.

For these easy crab cakes, you’ll shape the crab mixture into patties and chill them for 10 minutes, which ensures they’ll firm up a bit so they won’t fall apart in the oven. The patties are then transferred to a 425°F oven and baked until just cooked through. This high temperature means they’ll cook quickly — in under 20 minutes — and will also brown nicely.

It’s so simple, you’ll never go back to pan-frying crab cakes again. Here’s how to make them.

• They’re easier than frying. Baked crab cakes couldn’t be simpler to make. Shape the patties, then bake them until lightly browned and just cooked through.
• They’re tender and sweet. You’ll simply combine lump crab meat with seasonings and just enough filler in the form of egg and panko breadcrumbs for it to hold together.

  Key Ingredients in Baked Crab Cakes

  • Crab: Use jumbo lump crab meat here. You can find it either fresh or frozen. If frozen, let it defrost in the refrigerator overnight.
  • Egg: An egg binds the ingredients together.
  • Mayonnaise: Mayo adds moisture to the crab cake mixture.
  • Breadcrumbs: Panko breadcrumbs help bind the patties.
  • Mustard: Dijon mustard adds tang.
  • Parsley: Chopped fresh parsley lends color and freshness.
  • Hot sauce: A bit of hot sauce adds some flavor (but doesn’t make them too spicy).

  How to Make Baked Crab Cakes

  1. Combine the ingredients. In a bowl, add the lemon zest, chopped parsley, egg, mayonnaise, Dijon mustard, hot sauce, and kosher salt. Whisk with a fork to combine. Add the crab and panko breadcrumbs. Gently toss to combine, being careful not to break up the crab too much.
  2. Form and refrigerate the patties. Shape the crab mixture firmly into 8 (1/3-cup) patties that are about 3-inches in diameter. Place on parchment-lined plates and refrigerate for at least 10 minutes or up to 1 hour.
  3. Bake. Transfer the crab cakes to the prepared baking sheet. Bake until the crab cakes are lightly browned on the bottoms, about 10 minutes. Carefully flip and continue to bake until the second side lifts easily off the pan and is lightly browned, 5 to 8 minutes more.
  4. Serve. Transfer to individual plates. Squeeze the juice from the reserved halves of the zested lemon over the crab cakes just before serving.

     Make-Ahead and Storage Tips

     • Make ahead: The crab cakes can be formed and refrigerated up to 1 day ahead before cooking.
     • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and either enjoyed cold, at room temperature, or re-heated in a low-temperature oven.

       What to Serve with Baked Crab Cakes

       • Tartar Sauce
       • Cucumber Salad
       • Remoulade Sauce
       • Lemony Greek Potato Salad
       • Celery Salad with Green Apple Vinaigrette

  Ingredients

  • 1 small lemon, zest finely grated (about 2 teaspoons)
  • 6 sprigs fresh parsley, finely chopped (about 3 tablespoons)
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot sauce
  • 1/2 teaspoon kosher salt
  • 1 pound jumbo lump crab meat
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons olive oil
    

    Instructions

    1. Arrange a rack in the bottom third of the oven and heat the oven to 425°F.

    2. In a large bowl, add 2 teaspoons lemon zest, 3 tablespoons finely chopped parsely, and 1 large egg. Whisk with a fork until broken up. Add 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon hot sauce, and 1/2 teaspoon kosher salt. Whisk with a fork to combine.

    3. Drain 1 pound jumbo lump crab meat and pick the meat over for shells. Add the crab and 1/4 cup panko breadcrumbs to the bowl. Gently toss to combine, being careful not to break up the crab too much. Cover and refrigerate for 10 minutes.

    4. Meanwhile, line 2 plates with parchment paper. Drizzle 2 tablespoons olive oil onto a rimmed baking sheet and use your hands to coat the pan evenly with the oil.

    5. Shape the crab mixture firmly into 8 (1/3-cup) patties that are about 3-inches in diameter. Place on the parchment-lined plates and refrigerate for at least 10 minutes or up to 1 hour.

    6. Transfer the crab cakes to the prepared baking sheet, spacing them evenly apart. Bake until the crab cakes lift easily off the baking sheet with a thin metal spatula and are lightly browned on the bottoms, about 10 minutes. Carefully flip and continue to bake until the second side lifts easily off the pan and is lightly browned, 5 to 8 minutes more. Transfer to individual plates. Squeeze the juice from the reserved halves of the zested lemon over the crab cakes just before serving.

    Recipe Notes

    Make ahead: The crab cakes can be formed and refrigerated up to 1 day ahead before cooking.

    Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and either enjoyed cold, at room temperature, or re-heated in a low-temperature oven.