General
Four oven-baked crab cakes made with cooked crab, egg and a modest breadcrumb binder.
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A thicker restaurant crab cake and optional fries are shown; the home method shapes shallow cakes for even baking.
Tips, changes and questions from people who cooked this recipe.
mixing bowl · baking tray · oven · spatula · food thermometer
5 clear steps
Measure the ingredients before starting. Keep raw animal products separate from ready-to-eat ingredients.
Check cooked crab for shell fragments without breaking up all the lumps. Mix egg, mayonnaise, mustard, lemon juice, parsley and paprika in a bowl, then fold in crab and breadcrumbs.
Shape into four 2 cm-thick patties on a lightly oiled tray. Cover and refrigerate for at least 20 minutes to firm; chilling is additional to active preparation time.
Preheat the oven to 220°C / 425°F. Brush patties lightly with the measured oil. Bake for about 15–18 minutes, carefully turning once if firm enough, until golden and the center reaches 74°C / 165°F.
Rest on the tray for 2 minutes before lifting. Serve immediately; refrigerate leftovers within 2 hours.
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