The Best Baked Crab Cakes

The Best Baked Crab Cakes

Jumbo lump crab meat mixed with simple ingredients for the most flavorful crab cakes ever!
Servings 4


  • 1 shallot chopped
  • 2-3 garlic cloves minced
  • 16 ounces fresh lump crab meat
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon salt
  • 1 egg white
  • 1/2 - 3/4 cup corn flake crumbs

Lemon Mayo Sauce

  • 3/4 cup mayonnaise
  • Juice from 1-2 lemons
  • Salt to taste


  • Sauté shallot and garlic over low heat for about 5 minutes or until soft. Set aside to cool slightly.
  • 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.
  • Add the sautéd shallot and garlic to the crab mixture.
  • 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.
  • 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

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