There’s nothing quite like a golden, crispy crab cake, and making them in the oven means you get that perfect crunch without the mess of frying. These baked crab cakes are packed with flavor, easy to prepare, and come out tender on the inside with a crisp, buttery crust.
What makes them so good? Fresh crab meat, crunchy cornflakes, a hint of Dijon mustard, and Old Bay seasoning bring all the classic flavors together. A little cayenne pepper adds a kick, while the mayonnaise and egg yolk keep everything moist and perfectly bound. Baking instead of frying keeps things simple and light, but still full of that rich, savory goodness.
For the ultimate pairing, serve these crab cakes with coleslaw for a creamy, tangy contrast or a crisp cucumber salad to keep things fresh and light.
Why You Will Be Hooked?
- No frying required – just pop them in the oven and let them crisp up!
- Packed with flavor – bold, savory crab with a hint of spice.
- Perfectly crispy on the outside, tender inside – thanks to the cornflake crust.
- Easy to make ahead – prep them in advance and bake when ready.
- Pairs beautifully with fresh, crunchy sides – coleslaw and cucumber salad complete the meal.
Crab Cakes in Oven Recipe
Equipment
- Mixing bowl
- Shallow baking pan
- Baking sheet
- Plastic wrap
- Oven
Ingredients
- 2 1/2 cups finely crushed corn flakes
- 1/4 cup mayonnaise
- 1 tablespoon spicy Dijon mustard
- 1 teaspoon Old Bay Seasoning
- 1/8 teaspoon cayenne pepper
- 1 egg yolk
- 1 lb fresh crabmeat
- 2 tablespoons soft butter
Instructions
- Prepare coating: Spread crushed cornflakes in a shallow pan.
- Mix ingredients: Whisk mayonnaise, mustard, Old Bay, cayenne, and egg yolk, then fold in crab meat. Season with salt and pepper.
- Shape the cakes: Divide mixture into 10 portions and shape into slightly flattened cakes.
- Coat with cornflakes: Press each cake into crushed cornflakes until fully covered.
- Chill: Cover and refrigerate for 2-4 hours to firm up.
- Preheat oven: Set to 400°F (200°C).
- Bake: Place crab cakes on a greased baking sheet, top each with butter, and bake for 15 minutes until golden brown.
- Serve hot: Enjoy with a dipping sauce or fresh lemon wedges!
Nutrition Info:
| Nutrition | Value |
| Calories | 91kcal |
| Carbohydrates | 6.6g |
| Protein | 8.7g |
| Fat | 29g |
| Sugar | 0.8g |
| Sodium | 222mg |
Pro Tips for the Crispiest Crab Cakes!
- Use Lump Crab Meat – If possible, go for jumbo lump crab for the best texture and flavor. Drain well to avoid excess moisture.
- Don’t Overmix – Gently fold everything together to keep the crab in chunky, delicious pieces rather than breaking it down too much.
- Chilling is Key – That 2-4 hour chill time isn’t just for fun! It helps firm up the cakes, so they don’t fall apart when baking.
- Cornflake Coating for Extra Crunch – Crushed panko or Ritz crackers also work great if you want a variation in texture.
- Butter Makes It Better – Brushing the tops with butter before baking helps get that golden, crispy finish.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
