Baked Crab Cakes with Lemon Butter Recipe

If you’re craving a dish that feels like a special occasion but comes together with surprisingly simple ingredients, this Baked Crab Cakes with Lemon Butter Recipe is exactly what you need. Beautifully golden on the outside and tender, flavorful lumps of crab on the inside, these crab cakes are elevated by a luscious, tangy lemon butter sauce that brings everything to life. This recipe strikes the perfect balance between elegance and comfort, making it a go-to for weeknight dinners or impressing guests with minimal fuss.

Ingredients You’ll Need

These ingredients are straightforward yet essential, each one playing a key role in building the perfect texture and flavor combination for the Baked Crab Cakes with Lemon Butter Recipe. From the fresh crab meat that keeps the cakes moist and flaky to the crispy cracker crumbs that add just the right amount of crunch, everything has a purpose.

• 16 oz fresh lump crab meat: The star of the show — make sure it’s well-drained to avoid soggy cakes.
• 1 large egg: Acts as a binder, holding everything together without overpowering the delicate crab taste.
• 1/4 cup mayonnaise: Adds creaminess and extra moisture to keep the cakes tender.
• 1 1/2 tablespoons chopped fresh parsley: Brings a fresh, herby note and brightens the flavor.
• 2 teaspoons Worcestershire sauce: Adds a subtle umami depth and slight tanginess.
• 2 teaspoons Dijon mustard: Gives a gentle kick and beautifully ties the flavors together.
• 1 teaspoon Cajun seasoning: A little spice for warmth and character.
• 1 teaspoon Old Bay seasoning: Classic seasoning that’s almost synonymous with crab dishes.
• 1/8 teaspoon salt: To enhance all the natural flavors without overshadowing the crab.
• 1 teaspoon fresh lemon juice: Adds brightness and a subtle zing to balance richness.
• 16 saltine crackers crushed into crumbs: Provides structure with a light crunch, making the cakes hold firm while keeping a tender bite.
• 2 tablespoons softened butter (for greasing): Ensures the cakes don’t stick and adds a hint of buttery goodness to the crust.
• 4 tablespoons salted melted butter (divided): For basting the crab cakes; this butter melts into every crevice for a beautifully golden exterior.
• Lemon wedges: For serving — a fresh squeeze just before eating wakes up the whole dish.
• 3 egg yolks, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, 1/4 teaspoon cayenne pepper, 1/2 cup unsalted butter: Ingredients for the no-fail blender hollandaise that elevates the lemon butter sauce to the next level.

How to Make Baked Crab Cakes with Lemon Butter Recipe

Step 1: Prepare the Crab Mixture

Start by placing your fresh lump crab meat into a large bowl — make sure it’s gently picked through to remove any shells. In another bowl, whisk together the egg, mayonnaise, Worcestershire sauce, Dijon mustard, parsley, lemon juice, and all the seasonings until everything is smooth and combined. This mixture is what carries the flavor throughout your crab cakes.

Step 2: Combine Crab and Cracker Crumbs

Pour the flavorful egg mixture over the crab, then gently fold in the crushed saltine crackers using a spatula. The key here is to handle everything delicately to keep those beautiful lump crab chunks intact — you want bite-sized pieces, not shredded crab.

Step 3: Chill

Cover your crab mixture and refrigerate it for at least 30 minutes, or up to a full day if you want to prep ahead of time. This rest period allows the crumbs to absorb moisture and the flavors to meld together.

Step 4: Preheat and Prepare Baking Sheet

When you’re ready to bake, heat your oven to 450 degrees Fahrenheit. Generously grease a baking sheet with softened butter, which will help your crab cakes develop a golden, buttery crust that’s lip-smacking good.

Step 5: Shape the Crab Cakes

Using clean hands, divide the mixture into six equal mounds — about half a cup each. Resist the urge to flatten them too much; these cakes should be loose mounds that hold their shape, allowing for a crispy edge while remaining tender inside.

Step 6: Bake and Butter the Tops

Place the crab cakes on the baking sheet with space between them. Spread melted butter over the tops so it drips into every nook and cranny — this is what makes the crust so irresistibly golden. Slide them into the hot oven and bake for 13 to 15 minutes until the crust is set and beautifully browned.

Step 7: Final Butter and Lemon Finish

Once out of the oven, brush the cakes again with melted butter and add a squeeze of lemon juice for brightness. Serve immediately for the best contrast between the hot crust and tender crab inside.

Step 8: Make the No-Fail Blender Hollandaise

For an extra-special touch, whip up this simple hollandaise by blending egg yolks, lemon juice, Dijon, salt, and cayenne pepper together briefly. Then, slowly stream in hot melted butter while the blender runs on medium-high until the sauce emulsifies and thickens beautifully. This sauce can be drizzled over your crab cakes for a rich, tangy finish that truly complements the lemon butter flavors.

How to Serve Baked Crab Cakes with Lemon Butter Recipe

Garnishes

A few fresh lemon wedges are all you need to brighten these crab cakes just before serving. The fresh acidity lifts the rich, buttery crust and enhances the delicate crab flavors. A sprinkle of chopped parsley or a light drizzle of hollandaise sauce can also make for a stunning presentation and taste boost.

Side Dishes

Serve these crab cakes alongside a crisp green salad or lightly steamed vegetables such as asparagus or green beans to add fresh crunch and balance to the plate. For a heartier touch, creamy mashed potatoes or a light rice pilaf soak up the buttery sauce beautifully.

Creative Ways to Present

For an elegant twist, place each crab cake on a bed of mixed greens or microgreens, then drizzle with the lemon butter hollandaise. You can also serve them as sliders between toasted mini brioche buns with crisp lettuce and a dollop of aioli for a fun finger food option that’s sure to impress at parties.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to two days. It’s best to keep the lemon butter sauce separate and add it fresh when reheating to preserve its vibrant flavor and texture.

Freezing

You can freeze the uncooked crab cake mixture in an airtight container or wrapped tightly for up to one month. Shape and bake them directly from frozen, adding a few extra minutes to the baking time. Avoid freezing cooked crab cakes as the texture can suffer.

Reheating

To reheat cooked crab cakes, warm them gently in a 350-degree oven for 8–10 minutes until heated through and the crust revives its crispness. Avoid using the microwave, which can make them soggy.

FAQs

Can I use canned crab meat for this Baked Crab Cakes with Lemon Butter Recipe?

While fresh lump crab meat is ideal for texture and flavor, high-quality canned crab meat can be used in a pinch. Just be sure to drain and pat it dry thoroughly to prevent sogginess.

What if I don’t have Old Bay seasoning?

Old Bay is classic in crab dishes, but you can substitute with a mix of paprika, celery salt, black pepper, and a pinch of cayenne to mimic its flavor profile.

Is it necessary to use butter for greasing and basting?

Yes, butter enhances both the flavor and the browning of the crab cakes. It helps them develop that perfect golden crust you’re after, making the texture more enjoyable.

Can I prepare the crab cakes mixture in advance?

Absolutely, prepping the mixture ahead of time and refrigerating it allows the flavors to meld beautifully. Just be sure to shape and bake the cakes just before serving for the best texture.

What makes the lemon butter sauce special?

The lemon butter sauce is a delightful blend of rich butter, tangy lemon, and a touch of cayenne that complements the crab’s sweetness perfectly. It takes this Baked Crab Cakes with Lemon Butter Recipe from simple to stunning without much extra effort.

Final Thoughts

There’s something incredibly satisfying about a homemade crab cake that’s crispy, buttery, and bursting with fresh crab flavor, especially when paired with a vibrant lemon butter sauce. This Baked Crab Cakes with Lemon Butter Recipe is one I’m always excited to share because it’s approachable, impressive, and downright delicious. Go ahead and give it a try — your taste buds will thank you.

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