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Platter of Crab Cakes with Fresh Lemon, Pickles, and Mayo Dipping Sauce

The BEST Baked Crab Cakes

  • Author: Laney Schwartz
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Seafood
  • Method: Oven baked


This baked crab cake recipe is packed with fresh crab and pairs perfectly with a homemade lemon mayo sauce. Bake for 25-30 minutes at 375 degrees.


  • 1 shallot (chopped)
  • 23 garlic cloves (minced)
  • 16 ounces fresh lump crab meat
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon salt
  • 1 egg white
  • 1/23/4 cup corn flake crumbs

Lemon Mayo Sauce

  • 3/4 cup mayonnaise
  • Juice from 12 lemons
  • Salt to taste


  1. Sauté shallot and garlic over low heat for about 5 minutes or until soft. Set aside to cool slightly.
  2. Combine crab meat, mayonnaise, salt, egg white, and corn flake crumbs into a large bowl. Mix together using a fork, slightly breaking up the crab meat until the mixture is well combined. If mixture is too dry, add a little more mayonnaise. If the mixture is too wet, slowly add a little more corn flake crumbs.
  3. Add the sautéd shallot and garlic to the crab mixture.
  4. Form crab cakes into individual patties and place on a parchment lined baking sheet. About a half cup for each patty, or a handful. Place formed patties in the fridge for 30-60 minutes.
  5. Preheat oven to 375 degrees. Bake for 15-20 minutes on one side, then flip and continue baking for another 10 minutes. Cakes should be a nice golden brown color.

Lemon Mayo Sauce

  1. Scoop mayonnaise into small bowl. Mix in freshly squeezed lemon juice until you reach the consistency that you like. Add salt to taste.