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These small batch crab cakes are packed with lump crab meat, lightly seasoned, and baked until golden and crisp. They’re easy to make with simple ingredients and full of fresh flavor, perfect for a meal for one or two without the fuss of frying.
Enjoy your crab cakes with any of our single serving side dishes like a cucumber salad, roasted carrots, or sweet potato wedges. For extra flavor, try them with a remoulade sauce for dipping.
Why You’ll Love This Recipe
- Rich, Fresh Flavor: Made with lump crab meat, fresh vegetables, and a perfect blend of spices.
- Perfectly Portioned: This small batch recipe serves one or two, ideal for a light meal.
- Easy to Customize: Adjust the herbs and spices to suit your taste.
- Baked, Not Fried: These crab cakes are baked until golden, giving you a crisp texture without frying.
- Simple to Make: Clear, step-by-step instructions ensure great results every time.
These small batch crab cakes are all about the crab—light, flavorful, and perfectly seasoned. They have just enough breadcrumbs to hold them together without taking away from the delicate texture. Baking them makes the process easy, and they come out golden and crisp. Whether I’m making them for a special meal or just because I’m craving something delicious, they never disappoint.
Ingredients
If you have any ingredients leftover from this single serving crab cakes recipe, check out our Leftover Ingredients Recipe Finder,
- Crabmeat: Use 8 to 8.5 ounces of lump crabmeat. You can drain two 6-ounce cans to get a bit over 8 ounces or use refrigerated crab meat. I often choose Bumble Bee canned crab (found near canned tuna) or Phillips refrigerated crab (available in the seafood section).
- Egg: Helps bind the crab cakes together.
- Mayonnaise: Adds creaminess. Greek yogurt can be used as a lighter alternative.
- Dijon Mustard & Hot Sauce: Adds tang and a bit of heat. Regular mustard works if needed, and you can adjust or omit the hot sauce based on your preference.
- Worcestershire Sauce: Enhances the flavor. Soy sauce can be a substitute.
- Spices: Paprika and salt for seasoning. You can also add black pepper, garlic powder, or a pinch of cayenne for extra flavor.
- Veggies: Finely chop red bell pepper, green onion, and parsley for color and flavor. Use both the white and green parts of the onion. If preferred, swap red bell pepper for yellow or orange, or use chives or cilantro instead of green onions and parsley.
- Panko Breadcrumbs: Adds texture. Use gluten-free breadcrumbs if needed.
Recipe Variations
Customize these crab cakes with simple additions to adjust the flavor to your liking.
- Spicy Crab Cakes: Add cayenne pepper or extra hot sauce for more heat.
- Herb-Infused: Mix in fresh cilantro or basil for added flavor.
- Cheese Addition: Stir in grated Parmesan for a rich, savory twist.
- Tropical Version: Add a bit of diced pineapple or mango for a touch of sweetness.
How To Make Crab Cakes
These photos and instructions help you visualize how to make a small batch of baked crab cakes. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the Oven: Place the oven rack in the lower third of the oven and preheat to 425°F (220°C).
- Make the Sauce Base: In a medium bowl, whisk the egg until beaten. Add mayonnaise, mustard, hot sauce, Worcestershire sauce, paprika, and salt, then whisk until combined.
- Add Vegetables: Stir in the chopped red bell pepper, green onion, and parsley.
- Mix in Crab and Breadcrumbs: Gently fold in the crab meat and breadcrumbs until just combined. Cover and refrigerate for 10 minutes.
- Prepare the Baking Sheet: Lightly grease a rimmed baking sheet with oil spray or olive oil.
- Form the Crab Cakes: Shape the mixture into three equal patties and place them on the prepared baking sheet.
- Chill Again: Refrigerate the formed patties for another 10 minutes.
- Bake: Bake for 10 minutes, or until the bottoms are lightly browned and lift easily with a spatula. Flip and bake for another 8 to 10 minutes until golden brown on both sides.
- Serve: Transfer to a plate and squeeze fresh lemon juice over the crab cakes before serving.
Expert Tips
- Read Before You Start: Review the full recipe and ingredient notes to ensure success.
- Choose Quality Crab: Lump crabmeat provides the best texture and flavor.
- Preheat the Oven: Proper preheating ensures even baking.
- Shape Evenly: Use an ice cream scoop or measuring cup for uniform crab cakes.
- Mix Gently: Fold ingredients carefully to keep the crabmeat light and delicate—overmixing can make the cakes dense.
Frequently Asked Questions
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and bake at 350°F for about 10 minutes or until heated through.
Yes, you can freeze the uncooked crab cakes. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a zip-top bag and store in the freezer for up to 3 months. Thaw in the refrigerator before baking.
Yes, pan-fry them in a bit of oil over medium heat for about 3-4 minutes per side until golden brown.
While it’s possible to use imitation crab meat, the flavor and texture won’t quite match the richness of genuine lump crab meat. If you’re in a pinch, go ahead, but for the best experience, stick with the real deal.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch crab cakes recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Crab Cakes
Ingredients
- 1 large egg
- 1 ½ tablespoon mayonnaise
- ½ tablespoon dijon mustard
- 1 teaspoon hot sauce
- ½ teaspoon Worcestershire sauce
- ⅛ teaspoon paprika
- ⅛ teaspoon salt
- 1 tablespoon finely chopped red bell pepper
- 1 medium green onion -finely chopped
- 1 tablespoon finely chopped parsley
- 8 ounces lump crab meat (½ pound) , picked over for shells and drained
- ¼ cup panko breadcrumbs
- oil spray or olive oil for greasing the baking sheet
- lemon wedge
Instructions
- Preheat the Oven: Place the oven rack in the lower third of the oven and preheat to 425°F (220°C).
- Make the Sauce Base: In a medium bowl, whisk the egg until beaten. Add mayonnaise, mustard, hot sauce, Worcestershire sauce, paprika, and salt, then whisk until combined.
- Add Vegetables: Stir in the chopped red bell pepper, green onion, and parsley.
- Mix in Crab and Breadcrumbs: Gently fold in the crab meat and breadcrumbs until just combined. Cover and refrigerate for 10 minutes.
- Prepare the Baking Sheet: Lightly grease a rimmed baking sheet with oil spray or olive oil.
- Form the Crab Cakes: Shape the mixture into three equal patties and place them on the prepared baking sheet.
- Chill Again: Refrigerate the formed patties for another 10 minutes.
- Bake: Bake for 10 minutes, or until the bottoms are lightly browned and lift easily with a spatula. Flip and bake for another 8 to 10 minutes until golden brown on both sides.
- Serve: Transfer to a plate and squeeze fresh lemon juice over the crab cakes before serving.
Notes
- Read Before You Start: Review the full recipe and ingredient notes to ensure success.
- Choose Quality Crab: Lump crabmeat provides the best texture and flavor.
- Preheat the Oven: Proper preheating ensures even baking.
- Shape Evenly: Use an ice cream scoop or measuring cup for uniform crab cakes.
- Mix Gently: Fold ingredients carefully to keep the crabmeat light and delicate—overmixing can make the cakes dense.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
What sides would you recommend? I’m 85 (widowed, but have a lady friend who is 87). I am concerned that these may not be a meal for two, but doubling the recipe will be too much. I live in California and grew up eating Dungeness Crab, does the type of crab matter?
You can use Dungeness crab and chilling the crab cakes before baking will help them hold together nicely. As for sides, a cucumber salad or a simple green salad with a light vinaigrette would pair well. You could also try roasted carrots, Brussels sprouts, or sweet potato fries. If you’d like a dipping sauce, remoulade (from our Crawfish Beignets recipe) is a classic option – all of these suggested recipes can be found on our website. I hope you both enjoy the meal!
I followed this recipe exactly! Cooking the crab 20 minutes severely overcooked it. Way too dry!
Would not do again. The taste was ok but not great.
I’m sorry to hear that your crab cakes turned out dry! We’ve tested this recipe multiple times and haven’t encountered this issue. Here are a few tips that might help:
Check Oven Temperature: Make sure your oven is calibrated correctly. An incorrect temperature can affect the cooking time.
Cooking Time: If 20 minutes seemed too long, try reducing the cooking time by a few minutes. Ovens can vary, so a shorter cooking time might be needed.
Moisture: Ensure the crabmeat mixture is moist before forming the cakes (as shown in the recipe photos). You can add a bit more mayo or a tiny splash of lemon juice if needed.
We appreciate your feedback and hope these tips help!
How do you think this woud work with canned crab please?
You can definitely use canned crab for this recipe. In the ingredient notes, I mention that two 6-ounce cans should give you a bit over 8 ounces after draining, which works well for these crab cakes. Just make sure to drain the canned crab thoroughly to avoid excess moisture.
Good recipe.
Thank you!