Baked Jumbo Lump Crab Cake Recipe

Prepare oven and pan

Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or lightly grease it. If you have a wire rack that fits on the baking sheet, set the rack on the sheet and lightly oil it to allow air circulation under the crab cakes for a crisper exterior.

Check and pick crab meat

Carefully inspect the jumbo lump crab meat for any stray shells or cartilage. Gently break apart very large lumps by hand into bite-sized pieces – you want lumps, not shredded crab.

Mix wet ingredients

In a medium bowl whisk together the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, beaten egg, melted butter, Old Bay seasoning, salt and black pepper until smooth and combined.

Combine crab and aromatics

Add the crab meat, chopped parsley, and sliced green onions to the bowl with the wet mixture. Gently fold using a rubber spatula or wooden spoon to combine, taking care to preserve lumps of crab meat. Do not overmix.

Add panko and form cakes

Sprinkle the panko breadcrumbs over the mixture and gently fold just until the mixture holds together when formed into a patty. If mixture feels too loose, add up to 2 tablespoons more panko. Using a 3-inch round cutter or a 1/3-cup measuring cup, portion the mixture and form six crab cakes (makes 6 small bites / appetizers). Place the formed cakes on the prepared sheet or tray; chill in the refrigerator for 20–30 minutes to help them set.

Brush with oil and bake

Brush the tops and sides of the chilled crab cakes lightly with olive oil (or melted butter) to promote browning. Place the baking sheet in the preheated oven and bake for 12–15 minutes, until edges are set and bottoms are lightly golden. If using a wire rack, rotate the pan halfway through for even browning.

Finish under broiler (optional)

For a deeper golden crust, switch oven to broil on high for 1–2 minutes, watching closely so they don’t burn. Remove when tops are golden and internal temperature reaches 145°F (63°C) and the center is hot.

Rest and serve

Let the crab cakes rest on the baking sheet for 2–3 minutes, then transfer to a serving platter. Serve warm with lemon wedges and remoulade on the side if using.

While the cakes chill, make the remoulade by whisking together the mayonnaise, Creole or grainy mustard, chopped capers, hot sauce, lemon juice, paprika, salt and pepper in a small bowl until smooth. Taste and adjust seasoning with more lemon, hot sauce, or salt as desired. Refrigerate until ready to serve.