Rating: 4.5 stars 4.4
303 Ratings
  • 5 star values: 196
  • 4 star values: 69
  • 3 star values: 20
  • 2 star values: 12
  • 1 star values: 6

These baked crab cakes are authentic Maryland-style crab cakes. Many people claim to make a true Maryland crab cake, but I have lived by the Chesapeake Bay on Kent Island, MD, nearly my whole life and can say that this recipe with all lump meat with almost no filler tastes incredible!

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Yield:
12 crab cakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.

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  • Combine bread crumbs, seafood seasoning, baking powder, parsley, mustard powder, and pepper in a medium bowl; set aside.

  • Stir together egg product, butter, mayonnaise, and Worcestershire in a large bowl until smooth. Fold in crab meat, then fold in bread crumb mixture until well-blended.

  • Shape mixture into twelve 3/4-inch-thick crab cakes and place onto the prepared baking sheet.

  • Bake in the preheated oven for 15 minutes. Flip crab cakes; continue to bake until nicely browned, 10 to 15 minutes more.

Tips

To make a lighter version, omit butter, use fat-free mayonnaise, increase bread crumbs to 5 tablespoons, and use egg whites instead of regular egg product.

Nutrition Facts

92 calories; protein 10.8g; carbohydrates 2.5g; fat 4.1g; cholesterol 34.4mg; sodium 343.7mg. Full Nutrition
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