Baked Crab Cakes


These jumbo lump crab cakes taste just like the Chesapeake Bay style you would order from a restaurant. This recipe makes 4 jumbo crab cakes or 6 medium-sized crab cakes.

baked crab cakes with tartar sauce, fries, coleslaw and sliced tomato
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
4 large crab cakes


  • 1 pound cooked jumbo lump crabmeat, drained and picked over for shells

  • 4 teaspoons mayonnaise

  • 4 teaspoons dry bread crumbs

  • 1 ½ teaspoons dry mustard

  • 1 ½ teaspoons seafood seasoning (such as Old Bay®)

  • salt and ground black pepper to taste

  • 1 large egg, beaten


  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Gently fold crabmeat, mayonnaise, bread crumbs, mustard, and seafood seasoning together in a large bowl, being careful not to overshred crabmeat. Season with salt and pepper. Gently fold in egg. Form mixture into 4 large patties and place on a baking sheet.

  3. Bake in the preheated oven until golden brown, about 20 minutes.

Cook's Note:

This recipe will not work with imitation or canned crabmeat.

Nutrition Facts (per serving)

192 Calories
7g Fat
3g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 192
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 6%
Cholesterol 135mg 45%
Sodium 693mg 30%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 28g
Vitamin C 4mg 21%
Calcium 81mg 6%
Iron 1mg 5%
Potassium 491mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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