This post may contain affiliate links. Please read our disclosure policy.
These small batch crab cakes are made from scratch with lump crab and simple pantry seasonings, baked until golden and crisp. Sized for one or two, no leftovers.
Quick Look
- Prep Time: 30 minutes (includes two 10-minute chills)
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Equipment: Rimmed baking sheet (quarter sheet)
- Cook Method: Baked
- Servings: 3 crab cakes (serves 1 to 2)
- Difficulty: Easy
- Flavor Profile: Sweet and savory crab with a little tang and a gentle kick of heat. Crisp edges, soft tender center.
This easy baked crab cake recipe works with canned or fresh crab, so you can make a small seafood dinner for one without a trip to a specialty market.
Why You’ll Love This Crab Cake Recipe
Break one of these crab cakes open and you’ll see what they’re really about: big, juicy pieces of crab with just enough breadcrumbs to hold them together. The outside bakes to a light crunch and the inside stays warm and full of crab. I make them when it’s just me, or for my husband and me with a light side or salad alongside.
I developed this recipe from the ground up for one or two people, which is trickier than it sounds. You can’t just cut a full-size recipe in half and trust it to work, because eggs come whole and the binder has to be matched to the amount of crab.
For these, one whole egg holds three cakes together without making them heavy or wet. Baking instead of frying keeps the cakes light and lets you set a timer and walk away, and chilling the mixture twice firms them up before they ever reach the oven. Right out of the oven, I squeeze fresh lemon over the top and eat them warm.
If you’re looking for more single serving seafood recipes, try my baked shrimp for one, shrimp creole for one, or baked salmon for one.
Ingredient Notes
Here’s what goes into this crab cake recipe and why each ingredient earns its place. If you have any ingredients left over, check out our Leftover Ingredients Recipe Finder to put them to use.
Crabmeat: You’ll need 8 to 8.5 ounces of lump crabmeat for three cakes. Lump gives you the biggest, sweetest pieces and the best texture, though this recipe is forgiving.
Two drained 6-ounce cans get you just over 8 ounces, and refrigerated crab from the seafood case works just as well.
I usually reach for Bumble Bee canned crab, found near the canned tuna, or Phillips refrigerated crab. Whatever kind you use, drain it well and pat it dry with a paper towel, because extra moisture is the main reason crab cakes turn wet and break apart.
Imitation crab works too if you’re watching your budget. Chop it a little and press the cakes together firmly.
Egg: One whole egg binds everything together and keeps the cakes tender. At this size, a single egg is the right amount for 8 ounces of crab, and more would make the mixture loose and wet.
Mayonnaise: Mayonnaise adds moisture and richness and helps the cakes hold their shape. Greek yogurt works as a lighter swap with a little tang.
Dijon mustard and hot sauce: Dijon brings a gentle tang and hot sauce adds warmth. Use regular mustard if that’s what you have, and adjust or skip the hot sauce depending on how much heat you like.
Worcestershire sauce: A small splash adds savory depth that makes the crab taste fuller. Soy sauce does the same job if you’re out.
Paprika and salt: Paprika adds mild color and a soft, earthy note, and salt brings everything forward. You can also add black pepper, garlic powder, or a pinch of cayenne if you’d like.
Vegetables: Finely chopped red bell pepper, green onion, and parsley add color and fresh flavor without weighing the cakes down. Chop them small so they fold in evenly. Yellow or orange bell pepper works in place of red, and chives or cilantro can stand in for the green onion and parsley.
Panko breadcrumbs: Panko is a light, coarse breadcrumb that absorbs just enough moisture to hold the cakes together without turning them dense or bready. Use gluten-free panko if you need to.
Recipe Variations
These crab cakes are easy to change up depending on what you’re after, from more heat to a Maryland-style batch, smaller mini crab cakes for an appetizer, or a swap to salmon.
Maryland-style crab cakes: Swap the 1/8 teaspoon salt and 1/8 teaspoon paprika for 1/4 to 1/2 teaspoon Old Bay, which already contains both, for a classic Chesapeake flavor. Use 1/4 teaspoon for a milder batch or 1/2 teaspoon for a bolder one.
Mini crab cakes: Shape the mixture into 6 smaller cakes instead of 3 for an appetizer. They bake faster than the full-size cakes, so start checking the bottoms a few minutes early and flip once they lift cleanly.
Make them spicy: Add a few extra dashes of hot sauce, or a pinch of cayenne pepper, to the sauce base.
Swap in salmon: Use 8 ounces of canned salmon in place of the crab. Drain it well and flake it, then mix and shape the cakes the same way.
How To Make Crab Cakes In The Oven
Here’s how to make baked crab cakes from start to finish. The photos walk you through each step, and you’ll find the exact amounts in the recipe card below.
- Position an oven rack in the lower third of the oven and heat the oven to 425°F (220°C).
- Whisk the egg in a medium bowl until it’s broken up and smooth. Add the mayonnaise, mustard, hot sauce, Worcestershire sauce, paprika, and salt, and whisk until combined.
- Stir in the chopped red bell pepper, green onion, and parsley.
- Drain the crab well and pat it dry, then add it to the bowl along with the panko. Fold gently, just until everything holds together, so the crab stays in large pieces. Cover and refrigerate for 10 minutes.
- Lightly grease a rimmed baking sheet with oil or cooking spray.
- Shape the mixture into 3 even patties, pressing each one together firmly so it holds its shape. Set them on the baking sheet.
- Refrigerate the shaped patties for another 10 minutes. This second chill helps them hold together in the oven.
- Bake for 10 minutes, until the bottoms are golden and lift cleanly with a thin spatula. Flip carefully, then bake another 8 to 10 minutes, until both sides are golden.
- Squeeze fresh lemon over the top and serve right away.
Expert Tips
Buy lump crab and pick through it: Lump crab gives you the biggest, sweetest pieces. Even crab labeled fresh-picked can hide a small piece of shell or cartilage, so run your fingers through it before it goes in the bowl.
Mix the base before the crab goes in: Whisk the egg, mayonnaise, and seasonings into a smooth base first, then fold in the crab and panko with a few gentle strokes. The less you stir once the crab is in, the bigger the lumps stay and the lighter the cakes bake up.
Give the cakes room on the pan: Three cakes fit easily on a small rimmed baking sheet. Leave a little space around each one so the edges brown.
Start checking early: Ovens run differently, so begin checking your cakes around the 10-minute mark rather than waiting out the full bake. Yours may be ready a couple of minutes sooner or later.
Troubleshooting
If your crab cakes aren’t turning out quite right, here is how to fix common issues like cakes that fall apart, a mixture that’s too wet, or crab cakes that come out dry.
Why did my crab cakes fall apart?
Crab cakes usually fall apart because they weren’t chilled long enough or were flipped before the bottom set. Chill the mixture for 10 minutes and the shaped patties for another 10 minutes, press each cake together firmly when you form it, and wait to flip until the bottom is golden and lifts off the pan on its own.
Why are my crab cakes dry?
Dry crab cakes are almost always overbaked. Ovens run hot or cool, so a fixed bake time may leave them in too long. Pull the cakes as soon as the second side turns golden instead of waiting out the full time.
Why is my crab cake mixture too wet to hold together?
A wet mixture means there’s too much moisture in the crab. Drain the crab well and pat it dry before mixing, and if the mixture still feels loose, fold in panko a tablespoon at a time until it holds its shape, then chill it before forming the cakes.
Serving Suggestions
If you’re wondering what to serve with crab cakes, these single serving sides keep the plate light and fresh.
- A single serving of coleslaw adds a crisp, tangy bite that cuts the richness of the cakes.
- Cucumber salad keeps things light and cool next to the warm crab.
- Sautéed green beans are a quick green side that comes together while the cakes bake.
- Small batch cornbread is a warm, slightly sweet side that’s a natural with seafood.
Frequently Asked Questions
About 18 to 20 minutes at 425°F (220°C). Bake 10 minutes on the first side, until the bottoms are golden and lift cleanly, then flip and bake another 8 to 10 minutes until golden on both sides.
Yes, canned crab works well in crab cakes. Drain it well and pat it dry so the cakes aren’t too wet, then use it just like fresh crab. Two 6-ounce cans give you the 8 to 8.5 ounces this recipe needs.
Yes, you can use imitation crab. It costs less than lump crab and has a milder flavor and a more uniform, less chunky texture. Chop it small and press the cakes together firmly so they hold their shape.
A pound of crab makes about 6 crab cakes. This recipe uses 8 to 8.5 ounces, about half a pound, to make 3 cakes, so a full pound makes roughly double.
Yes. To make more, double the ingredients and use a full pound of crab for about 6 cakes.
Yes, you can form crab cakes up to a day ahead. Shape the patties, cover them, and keep them in the refrigerator, then bake when you’re ready.
Yes, you can pan-fry these crab cakes. Heat a little oil over medium heat and cook them about 3 to 4 minutes per side, until golden brown.
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, bake them at 350°F for about 10 minutes, until heated through.
Yes, you can freeze uncooked crab cakes. Place the shaped patties on a parchment-lined baking sheet, freeze until solid, then move them to a zip-top bag for up to 3 months. Thaw in the refrigerator before baking.
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
- Position an oven rack in the lower third of the oven and heat the oven to 425°F (220°C).
- In a medium bowl, whisk the egg, mayonnaise, mustard, hot sauce, Worcestershire sauce, paprika, and salt until smooth.
- Stir in the red bell pepper, green onion, and parsley.
- Drain the crab and pat it dry, then gently fold it into the bowl with the panko until just combined, keeping the crab in large pieces.
- Cover the bowl and refrigerate for 10 minutes.
- Lightly grease a rimmed baking sheet with oil or cooking spray.
- Shape the mixture into 3 patties, pressing each one firmly, and set them on the baking sheet.
- Refrigerate the patties for 10 minutes.
- Bake for 10 minutes, until the bottoms are golden and lift cleanly with a thin spatula.
- Flip and bake for another 8 to 10 minutes, until golden on both sides.
- Squeeze fresh lemon over the crab cakes and serve.
Notes
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.
I’ve made a lot of recipes from your site. All good. This tasted ok but they did not hold together as cakes. Just fell to pieces on the first flip 😏
Thank you so much for your comment, and I really appreciate you trying the recipe. These crab cakes are definitely more delicate than traditional pan-fried ones, especially since they’re baked and made with very little filler to highlight the flavor of the crab.
If the chilling steps were followed, another possible reason they fell apart could be related to how the patties were shaped or how they were handled during baking. Pressing them together too loosely or flipping them before they’ve had enough time to firm up in the oven can sometimes cause them to break. Also, different brands of crab meat can vary in moisture content, which might affect how well the mixture holds together.
I’m glad you enjoyed the flavor, and I hope this helps if you decide to give them another try!
These were so good!!! I used imitation crab since it fits my budget better. Good flavor without lots of filler. I have never been able to make crab cakes without them falling apart. Chilling and baking must be the secret. They came out perfect! Generous size patties so I saved one for lunch. I may try this using salmon next time. Thank you so much for making it easier for an old lady to stay healthy! I have tried several of your recipes and they have all been delicious!
Good recipe, I’ve made this several times. I’m next going to try it with leftover salmon and make salmon patties
I love, love your site. I am a single retired person that really doesn’t cook much anymore and when I do, it’s usually too much. I love these recipes because I can make just enough for me, and if I want more for that meal, I can just double the measurements.
Thank you,
I wish you the best with the site.
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!