Instructions
- Preheat the oven to 450°F / 230°C. Line a sheet tray with parchment paper and set aside.
- Carefully pick through the crab meat to remove any shell fragments, trying not to break up the lumps too much for a meaty texture.
- In a large mixing bowl, whisk together the egg, minced garlic, mayonnaise, half of the panko breadcrumbs, grainy mustard, Old Bay seasoning, lemon juice, and black pepper until smooth.
- Gently fold in the crab meat until evenly incorporated, being careful not to overwork it.
- Using a tablespoon, scoop portions of the crab mixture onto the prepared sheet tray, spacing them so they do not touch.
- Sprinkle the remaining panko breadcrumbs on top of each crab cake.
- Bake in the preheated oven for 6–8 minutes, or until the crab cakes are golden brown and the internal temperature reaches at least 165°F / 74°C.
- Remove from the oven and brush each crab cake with the melted butter.
- Garnish with fresh chopped parsley if desired and serve warm with your choice of dipping sauce.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Servings: 12 mini crab cakes
- Difficulty: Easy
Variations & Substitutions
- Add a small amount of finely diced red bell pepper or green onions for color and crunch.
- Substitute Dijon mustard for grainy mustard if preferred.
- Pan-fry the crab cakes in butter or oil for a golden crust instead of baking.
- Serve with remoulade, aioli, or tartar sauce for different flavor profiles.
Serving Suggestions
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