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Baked Crab Cakes with Spicy Mayo

A simple and flavorful seafood dish featuring tender crab cakes baked to perfection and paired with a creamy, spicy mayo dipping sauce. This healthier alternative to frying is perfect as an appetizer or main course, offering a balance of crispiness and moisture in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 250 kcal

Equipment

  • 1 Mixing Bowl For combining ingredients gently.
  • 1 Measuring Cups/Spoons Ensures accurate portions of seasonings and liquids.
  • 1 Baking Sheet Line with parchment paper or lightly grease to prevent sticking.
  • 1 Whisk For blending the spicy mayo sauce smoothly.
  • 1 Small bowl For preparing the spicy mayo.

Ingredients
  

Crab Cake Ingredients

  • 1 lb Lump crab meat Fresh or high-quality refrigerated; avoid canned if possible.
  • 1 large Egg Acts as a binder.
  • ¼ cup Mayonnaise Adds richness and moisture.
  • ½ cup Panko breadcrumbs Provides structure without sogginess.
  • 2 tbsp Dijon mustard Adds tanginess.
  • 1 tsp Worcestershire sauce Enhances umami flavor.
  • 1 small Shallot (finely chopped) Adds mild onion flavor.
  • 1 small Red bell pepper (diced) Optional for crunch.
  • 1 tbsp Fresh parsley (chopped) Brightens the flavor.
  • 1 tsp Old Bay seasoning Classic spice blend for crab cakes.
  • Salt To taste - Season generously to enhance flavor.
  • Pepper To taste - Freshly ground for better flavor.

Spicy Mayo Ingredients

  • ½ cup Mayonnaise Base for the sauce.
  • 1-2 tbsp Sriracha Adjust to taste for spice level.
  • 1 clove Garlic (minced) Adds depth and aroma.
  • 1 tsp Lemon juice Brightens the sauce and balances richness.
  • Optional - Cayenne pepper For extra heat, add a pinch.

Instructions
 

Step-by-Step Recipe

    Prepare the Crab Mixture:

    • Gently pick through the lump crab meat to remove any shell pieces. In a mixing bowl, combine crab meat, egg, mayonnaise, panko breadcrumbs, Dijon mustard, Worcestershire sauce, shallot, red bell pepper, parsley, Old Bay seasoning, salt, and pepper.
    • Mix gently by folding rather than stirring to avoid breaking up the crab lumps.

    Shape the Crab Cakes:

    • Use a ½ cup measuring cup to scoop the mixture. Shape into patties about 1 inch thick. Place them on a greased baking sheet.
    • Chill the shaped crab cakes in the refrigerator for 30–60 minutes to firm them up and prevent crumbling during baking.

    Preheat and Bake:

    • Preheat the oven to 425°F (218°C). Lightly brush or spray the crab cakes with vegetable oil or melted butter for even browning.
    • Bake for 12–15 minutes, flipping halfway through, until golden brown and crispy on both sides.

    Prepare the Spicy Mayo:

    • In a small bowl, whisk together mayonnaise, Sriracha, minced garlic, and lemon juice until smooth. Add cayenne pepper if desired for extra heat. Let the sauce rest in the fridge for at least 30 minutes to allow flavors to meld.

    Serve:

    • Serve the baked crab cakes warm with a dollop of spicy mayo on top or as a dipping sauce. Garnish with fresh parsley or chives and lemon wedges for added brightness.

    Notes

      • Storage: Store leftover crab cakes in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F for 5–10 minutes to retain crispiness.
      • Freezing: Freeze unbaked crab cakes on a baking sheet, then transfer to freezer-safe bags for up to 3 months. Bake directly from frozen, adding 5–10 minutes to the cooking time.
      • Healthier Option: Use Greek yogurt instead of mayonnaise in the spicy mayo for a lighter version.
     
     

    Frequently Asked Questions

    1. What ingredients are typically used in Southern baked crab cakes?
      • Lump crab meat, breadcrumbs, diced vegetables (bell peppers, onions, celery), Old Bay seasoning, and fresh herbs like parsley or cilantro.
       
    2. How do you prepare a simple yet flavorful sauce for crab cakes?
      • Combine mayonnaise, Sriracha, minced garlic, and lemon juice. Let it rest for 30 minutes to allow flavors to blend.
       
    3. What is the secret to making moist and flavorful crab cakes?
      • Use fresh crab meat, handle it gently, and avoid over-mixing. Chilling the shaped cakes before baking helps them hold together.
       
    4. Can you provide a recipe for crab cake sliders on Hawaiian rolls?
      • Top mini Hawaiian rolls with small baked crab cakes, a dollop of spicy mayo, and garnish with chives or lettuce for freshness.
       
    5. What are some variations for a spicy mayonnaise?
      • Add chipotle peppers, lime juice, or fresh herbs like cilantro for different flavor profiles. Adjust spice levels to taste.
       
    6. Where can I find the best crab cake sliders near me?
      • Check local seafood restaurants, food trucks, or farmers markets, especially in coastal areas. Online reviews and regional guides can help narrow the search.
     
     

    Tips & Tricks

    • Flavor Enhancement: Add a splash of hot sauce or smoked paprika to the crab mixture for extra depth.
    • Presentation: Garnish with fresh herbs, lemon wedges, or microgreens for added color and freshness.
    • Leftovers: Use leftover crab cakes in salads or sandwiches for a quick and satisfying meal.
     
     

    Plating and Garnishing

    • Garnish: Sprinkle chopped parsley or chives for added freshness. Serve with lemon wedges for a bright pop of citrus.
    • Serving Style: Arrange crab cakes neatly on a platter with small bowls of spicy mayo for dipping. Pair with fresh greens or grilled vegetables for a complete meal.
    • Sides: Serve with a light salad, roasted potatoes, or steamed asparagus for balance.
    Keyword Baked Crab Cakes, Healthy Seafood, Spicy Mayo