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Made from crab meat, herbs and spices, and a refreshing sauce made from lime juice and Greek yogurt, these restaurant-quality baked crab cakes will be the star of your next family dinner or seafood cookout.

When you take a bite, you’ll imagine that you’re sitting on the coast, listening to seagulls overhead and the waves lapping against the shore. It’s simple enough that anyone can make it, but so delicious that you’ll have to keep yourself from sneaking bites before dinner is served.

You’ve probably had baked crab cakes before, but have you ever tried them with Greek yogurt sauce? Skip the traditional tartar sauce and spice up your recipe with this rich, cooling sauce that perfectly complements the spiciness of the crab cakes. A squeeze of lime juice adds an extra kick of flavor, and to polish it all off, use the mint leaves to garnish the dish.

When you’re done, you’ll have an Instagram-ready plate that looks like it was freshly delivered from the nearest seafood restaurant. But this is no prepackaged meal–it’s a home-cooked dish that was made from fresh ingredients right in your own home. These crab cakes are also baked in the oven….not fried, to avoid that extra oil and heaviness before dinner.

In a lot of ways, crab cakes are the perfect summer dish. When you eat seafood, you can’t help but think of sunny coastlines and ocean waves sparkling in the sun.

Liven up your next family get-together by making these delicious crab cakes the center of a big seafood cookout. Make a large batch of sauce for dipping, and your guests will be raving about this appy for years to come.

And if you’re in the middle of winter, the taste of seafood can lift people’s spirits and make them think about sunnier times ahead. This delicious dish can be enjoyed all year round–and better yet, most of the ingredients can be found right in your own fridge or pantry.

What’s your favorite way to serve up crab cakes? Let us know in the comments.

Crab cakes stacked on a clear glass plate with avocado and yogurt sauce.

Baked Crab Cakes

Joss D
Made from crab meat, herbs and spices, these restaurant-quality crab cakes will be the star of your next family dinner.
No ratings yet
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 12 crab cakes
Calories 43 kcal


For the Crab Cakes:

  • 6 oz. canned crab meat - drained
  • 3 oz. crab sticks - shredded
  • 1 egg
  • ¼ cup red onion - diced
  • ¼ cup flour - or more as needed
  • 1 tsp. paprika
  • 1 tsp. Old Bay Seasoning
  • ¼ tsp. salt
  • 1 lemon

For the Sauce:

  • ½ cup Greek yogurt
  • 1 lime
  • Salt - to taste
  • Fresh mint leaves - to garnish


  • Preheat oven to 400ºF. Line a baking sheet with foil and lightly grease it.
  • In a bowl, mix the crab with the egg, onion, flour, paprika, Old Bay seasoning and salt. Add a squeeze of fresh lemon juice.
  • Form about 12 small patties with a spoon (if the mixture is too wet, add a little more flour until you can form the patties).
  • Drop them on the foil-lined baking sheet. Bake for 20 minutes, or until golden brown.
  • For the sauce, add freshly squeezed lime juice and salt, to taste, to the Greek yogurt.
  • Serve patties with the sauce and fresh mint leaves.


Baking sheet


Calories: 43kcalCarbohydrates: 5gProtein: 5gFat: 1gSaturated Fat: 1gCholesterol: 29mgSodium: 144mgPotassium: 68mgFiber: 1gSugar: 1gVitamin A: 233IUVitamin C: 2mgCalcium: 29mgIron: 1mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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