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tray of baked crab cakes with condiments and two glasses of white wine to the side
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Oven Baked Crab Cakes

Love crab cakes, but don't love the mess of frying? Give these oven baked crab cakes a try! Authentic flavor without the mess.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Servings 8 cakes
Calories 208kcal
Author Lisa B.


  • 2 tablespoons unsalted butter
  • 1 diced red bell pepper
  • 1/2 cup minced celery
  • 1/2 cup diced onion
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 8 oz. lump crab meat picked of shells and cartilage
  • 2 large eggs lightly beaten
  • 1 tablespoon mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/4 - 1/2 cup breadcrumbs
  • 1/4 teaspoon paprika
  • 2 tablespoon chopped fresh parsley
  • 1/8 teaspoon cayenne pepper
  • Salt and pepper to taste


  • Melt butter in a large skillet over medium heat. Add the bell pepper, celery and onion. Sauté for 7-10 minutes until the vegetables are tender.
  • Add the garlic and sauté for another 30 seconds.
  • Sprinkle in the flour and cook, stirring constantly, for two minutes. Remove the skillet from the heat and set aside.
  • In a large mixing bowl, combine the crabmeat, eggs, mayonnaise, Worcestershire sauce, breadcrumbs, paprika, parsley and cayenne.
  • Add the vegetables and stir everything to combine. Add additional breadcrumbs if needed.
  • Form the crabmeat mixture into patties and place them on a baking sheet lined with parchment paper or aluminum foil coated with cooking spray.
  • Place the baking sheet in the refrigerator and let the patties chill for 30 minutes.
  • Preheat the oven to 400 degrees.
  • Bake the crab cakes or 25 - 30 minutes until golden brown.


Storage: Allow the baked crab cakes to cool completely, then place them in an airtight container within two hours. I find it’s helpful to stack the crab cakes with a layer of paper towels or waxed paper between them to absorb any residual moisture.
Freezing Unbaked: Freeze unbaked crab cakes by arranging them on a baking sheet lined with waxed paper and placing them on a level surface in the freezer. Freeze overnight, then transfer the patties to an airtight container or plastic bag. Do not thaw before baking. Follow the cooking instructions, but you will need to adjust your time by an extra 10-15 minutes to compensate for the thawing. Consume within three months.
Freezing Baked: Baked crab cake can also be frozen. If storing in an airtight container, layer waxed paper between them as I mentioned above. If storing in a freezer bag, follow the method outlined for freezing unbaked crab cakes. Bake from frozen, following the cooking instructions, adding an extra 10-15 minutes additional cooking time.


Serving: 1cake | Calories: 208kcal | Carbohydrates: 19.3g | Protein: 26.2g | Fat: 2.8g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.1g | Cholesterol: 184.9mg | Sodium: 384.7mg | Potassium: 34.5mg | Fiber: 0.9g | Sugar: 2.1g