Golden Crab Cakes

Succulent crab meat's natural sweetness comes through wonderfully in these gorgeous golden cakes that offer a crispy outside while staying juicy and soft inside. These ocean-inspired treats aren't fried but baked, letting those authentic sea flavors stand out with just a touch of complementary seasonings. When I first made these, I couldn't help thinking about my Maryland summer visits where I picked up that simple is better for crab cakes. The trick is stepping back and letting that sweet crab flavor do the heavy lifting.

Key Ingredients

Premium Crab Chunks: Go for sweet, soft lumps without too much cartilageAiry Panko Crumbs: These Japanese breadcrumbs give you that amazing crunchClassic Old Bay: This iconic spice mix brings out seafood's natural goodnessGreen Parsley: Brings freshness and a pop of color to your dishCreamy Mayo: Holds everything together while adding subtle richness

Making Your Cakes

Mix With Gentleness:Combine everything softly, handling the crab like it's fragile silk to keep those beautiful chunks intact.Shape Them Gently:Press the mixture into evenly sized patties with a light touch, so they stick together but stay loose.Let Them Set:Cool the shaped cakes for better firmness, giving everything time to come together.Add Some Shine:Coat with melted butter before they go in the oven for that mouth-watering golden look.Bake To Perfection:Cook until the edges turn crisp and brown, while keeping everything inside moist and juicy.

Pin it

My years living by the sea taught me that top-quality crab doesn't need much help. My local fish guy always tells me, 'The crab should be the main voice, everything else just sings backup.'

Tasty Companions

Make a complete meal by adding a simple arugula salad with lemon dressing and a side of homemade remoulade. The slightly bitter greens and zesty sauce work wonders with the crab's sweetness.

Try Something New

Throw in some tiny bits of red bell pepper for extra snap and color, or mix in fresh corn when it's in season. If you want some heat, add a dash of cayenne or some tiny chopped jalapeño bits.

Storage Tips

Uncooked cakes can sit covered in your fridge for up to a day. After baking, try to eat them within two days, warming them at 350°F to keep that outer crunch. Through countless attempts at crab cake making, I've learned that less really is more. When you start with amazing fresh crab and handle it carefully, you'll bring the magic of seaside dining straight to your table.

Pin it

Frequently Asked Questions

→ Which crab meat works best?

Use fresh lump crab meat for the best taste and texture. Stay away from fake crab.

→ Can I prep these in advance?

Shape the cakes a day ahead, cover, and chill. Bake only when you're ready to eat.

→ Why aren’t my crab cakes holding up?

Make sure the crab is well-drained and ensure there’s enough egg and mayo to bind it.

→ Are these freezable?

Yes, freeze uncooked cakes for up to 2 months. Let them thaw before baking.

→ What pairs well with crab cakes?

Great options include crisp coleslaw, roasted veggies, simple greens, or buttered corn.