Baked Mini Crab Cakes

This oven baking technique browns and crisps the crab cakes without last minute pan frying.
Servings 12 Mini Crab Cakes (2 oz each)
Prep Time 40 minutes


  • 2 Eggs
  • 1 cup mayonnaise
  • ¾ tsp Dijon mustard
  • 1 ¼ tsp Old Bay Seasoning
  • ¾ tsp chopped fresh tarragon
  • ¼ tsp onion finely chopped
  • 1 tbsp celery finely chopped
  • ¼ lb crustless cubed white bread cut into small cubes (or Panko Japanese-style breadcrumbs)
  • 16-18 oz Jumbo lump crab meat drained
  • no stick cooking spray
  • 2 tbsp butter at room temperature
  • 3 tbsp snipped Italian parsley


  1. Heat the oven to 425 degrees.
  2. In a medium mixing bowl, whisk together the eggs, mayonnaise, mustard, ¾ teaspoon Old Bay Seasoning, tarragon, onion and celery to make a dressing.
  3. In a large mixing bowl, toss the bread with half of the dressing, mixing until the dressing is absorbed by the bread and the cubes are slightly broken up. Add additional dressing if the cubes are too dry.
  4. Gently mix in the crab, being careful not to break up the lump pieces. The mixture should hold its shape when formed into a ball with your hand. If it is too dry, add additional dressing until the mixture comes together. You might not use all of the dressing.
  5. Divide the mixture and form into 16 mini crab cakes ( or 8 full size crab cakes). Place the cakes on a greased cookie sheet or sheet pan.
  6. In a small bowl, stir the butter together with the remaining one-half teaspoon Old Bay Seasoning. Top each cake with a small dollop of the seasoned butter.
  7. Bake the cakes until golden brown, about 10 to 15 minutes. Serve warm.

Recipe Notes

Serve with mustard mayonnaise: mayonnaise seasoned with a small amount of dry mustard, Dijon mustard, Worcestershire sauce and salt and thinned with a little cream.