Easiest Crab Cakes Ever

Do you ever make crab cakes for a weeknight dinner? If you’re like me, I’m guessing no. 

Because, although I love (LOVE) crab cakes, I hate cooking them. Mainly: standing at the stove for 30 minutes with a pan of hot oil that splatters on everything, smells up the house, and adds a bunch of grease to my dinner. 

But what if you could bake the crab cakes in less than 20 minutes using one sheet pan and just a few tablespoons of oil? You can!

The trick to this technique is to drizzle some oil on a cookie sheet and then heat it up in the oven. When you place the crab cakes on the hot pan, you get a nice sear on the bottom, similar to what you would get in a skillet on the stove top.

So easy, right? I can’t wait for you to try this one! Let me know if you do — would love to hear how they turn out!

Easiest Crab Cakes Ever

Ingredients

  • 1/4 cup Panko
  • 1/4 cup grated Parmesan (not shredded)
  • 1/4 cup Hellmann’s mayonnaise
  • 1 Tablespoon minced green onion
  • 1 Tablespoon minced basil
  • 1 teaspoon Old Bay seasoning
  • 1 egg
  • Zest of 1 small lemon
  • 1 lb. lump crab meat
  • 2 Tablespoons olive oil

 

For serving:

  • Remoulade sauce, lemon wedges

Instructions

  1. Place the first eight ingredients (Panko, Parmesan, mayo, green onion, basil, Old Bay seasoning, egg, and lemon zest) in a medium bowl. Stir to combine.
  2. Using your hands, pick up handfuls of the crab and sprinkle it into the mayo mixture. As you work, if you feel any pieces of shell in the crabmeat, throw the shell pieces in the trash.
  3. Gently toss crab with mayo mixture until combined. Using your hands, shape the crab mixture into about 17 small patties and set them on a plate. As you are working, preheat the oven to 425F.
  4. Drizzle two tablespoons olive oil on a baking sheet and place the sheet in the preheated oven. Heat for 3-5 minutes until pan and oil are hot. Using a potholder, remove the baking sheet from the oven.
  5. Place the crab cakes on the hot pan and return to oven. Bake crab cakes for 8-10 minutes. Using a spatula, flip the cakes and cook the other side for 8-10 more minutes. Serve with Remoulade sauce and lemon wedges.

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Welcome!

Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!

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