This crab cake recipe has no filler. It’s almost all jumbo lump crab, held together with one egg, a little mayo, and 1 1/2 tablespoons of coconut flour instead of breadcrumbs. They go under the broiler for about 10 minutes, so there’s no frying and no greasy pan to clean. Every bite is big, sweet pieces of crab.

My husband’s family is from Maryland, so crab cakes get judged pretty hard around here. He says these taste even better than the ones he grew up with! His parents retired to Charleston, SC, and we still order crab cakes every single time we visit. This is the version I make at home. If you love these, my shrimp cakes with lemon aioli are made the same easy way.

golden oven baked crab cakes on a sheet tray

A Quick Look At The Recipe

  • Recipe Name: Oven Baked Crab Cake {No Filler}
  • Ready In: 15 minutes
  • Serves: 6
  • Main Ingredients: jumbo lump crab meat (drained), mayo, egg, Dijon mustard, New Bae Seasoning (or old bay), fresh parsley (chopped), lemon (divided), 1/2 Tbsp coconut flour *
  • Why You'll Love It: These easy oven-baked crab cakes are made of lump crab meat, without any filler. They are broiled in the oven in under 10 minutes. Juicy and flavorful, this crab cake recipe has become our family favorite.

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Why These Crab Cakes Don’t Need Breadcrumbs

Most crab cakes lean on breadcrumbs or crushed crackers to hold together. That’s the filler, and it’s why so many restaurant crab cakes taste more like bread than crab.

I use coconut flour instead. It soaks up moisture, and with the egg it binds everything together, so 1 1/2 tablespoons is enough for a whole pound of crab. They’re gluten free as written and broiled instead of fried.

Tips for Crab Cakes That Don’t Fall Apart

  • I drain the crab, then lay it on paper towels for a minute before mixing. Extra liquid is the number one reason crab cakes fall apart, and lump crab holds more water than you’d think.
  • I fold everything with a spatula instead of stirring. Those big lumps are the reason to buy jumbo lump, so I mix just until it’s coated.
  • The chill matters more than it looks. The coconut flour needs time to soak up moisture, so give it at least 30 minutes. When I plan ahead, I mix it the night before and the cakes shape even easier.
  • Easier option: use a 1/3 cup measuring cup to scoop and pack each cake. Every cake comes out the same size, so they all finish under the broiler at the same time.
  • Using Old Bay? Taste before you add salt. It’s already salty, which is why the card says salt to taste.
Process photos for mixing no filler crab cakes

What Kind of Crab Meat to Buy

Jumbo lump is the best choice for crab cakes. The pieces are big and sweet, and they’re what make these taste like a real Maryland crab cake. Traditional Maryland crab cakes use blue crab.

If jumbo lump is out of budget, lump or backfin works too. Since crab is basically the only ingredient, buy the freshest you can find at the seafood counter. I’d skip the shelf-stable canned crab for this one. Have a little extra crab? It’s perfect in my air fryer crab rangoon.

in a gladd mixing bowl, crab meat mixed with avocado mayo, eggs and spices

How to Make Baked Crab Cakes

Scroll down to the full recipe card for exact amounts and instructions! ⬇️

  1. Whisk the mayo, egg, Dijon, the juice of half a lemon, and the seasoning in a medium bowl.
  2. Drain the crab and blot it on paper towels.
  3. Gently fold in the crab, coconut flour, and parsley.
  4. Chill for at least 30 minutes.
  5. Shape 4 to 6 crab cakes. Broil for 4 to 5 minutes, flip gently, then broil another 4 to 5 minutes until golden.
Process photos for shaping baked crab cakes
Draining lump crab meat for crab cakes
Gently mixing crab cake mixture

What to Serve With Crab Cakes

In the summer I love them with corn on the cob. The rest of the year, I put them on a big pile of greens and call it a crab cake salad. For something crispy, go with my air fryer potato fries. For something bright and fresh, spoon mango avocado salsa right on top.

For dipping, use tartar sauce, chipotle mayo, or my vegan sriracha aioli. A cold spicy cucumber salad on the side keeps it light.

FAQ

Can I use panko instead of coconut flour? Yes. You’ll need more of it, 3 to 4 heaping tablespoons, since panko doesn’t absorb liquid the way coconut flour does.

Can I make crab cakes ahead? Yes, and I actually prefer it. The mixture firms up the longer it sits in the fridge, so mixing it the night before makes the cakes easier to shape and flip.

Oven baked crab cakes with no filler
A plate of golden brown and crispy crab cakes on a plate. There are some lemon and chopped parsley for serving.

Get the recipe:Oven Baked Crab Cake {No Filler}

Yield: 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
These easy oven-baked crab cakes are made of lump crab meat, without any filler. They are broiled in the oven in under 10 minutes. Juicy and flavorful, this crab cake recipe has become our family favorite.
4.67 stars (18 reviews)
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Ingredients

  • 1 lb jumbo lump crab meat, drained
  • 1/4 cup mayo
  • 1 large egg
  • 2 tsp Dijon mustard
  • 2 – 3 tsp New Bae Seasoning, or old bay
  • 2 tbsp fresh parsley, chopped
  • 1 lemon, divided
  • 1 1/2 Tbsp coconut flour *
  • Additional Salt to taste, **

Instructions 

  • In a medium bowl, whisk together mayo, dijon mustard, egg, 1/2 lemon squeezed, and seasoning.
    Instruction Keto Crab Cake 5
  • Gently remove the crab meat from its container, drain it, then place the crab meat on a piece of paper towel to absorb additional moisture.
    Step by step direction on how to make keto crab crab.
  • Add crab meat, coconut flour, and chopped parsley into the sauce. Gently combine everything together using a spatula or spoon. You don’t want to mix too hard to break the lump meat apart.
  • Let the crab cake mixture sit in the fridge for at least half an hour to thicken the mixture, and meld the flavor.
    Step by step direction on how to make keto crab crab.
  • Form 4 – 6 crab cakes. Place under the broiler for 4-5 tminute.Then GENTLY flip each of them, broil for aother 4- 5 minutes.
    Direction on how to broil crab cakes in the oven. Before and After Photo.
  • Serve with the other half of the lemon sliced, more chopped parsley, and of course a generous smudge of your tartar sauce, chipotle mayo, or any of your favorite sauce.

Notes

* If using panko breadcrumbs, sub for 3-4 heaping tablespoons of it.
** If using old bay seasoning, it is already salty enough. So please add additional salt to your taste.
Serving: 1g, Calories: 151kcal, Carbohydrates: 2g, Protein: 15g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Cholesterol: 108mg, Sodium: 416mg, Sugar: 1g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Main Course
Cuisine: American