My husband and I live in Maryland. He absolutely loves crab cakes and he's VERY picky. He thinks these are great! If you'd like, sprinkle more Old Bay® on top.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 cakes
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix crabmeat, bread crumbs, seafood seasoning, parsley, salt, and pepper together in a bowl.

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  • Beat egg with mayonnaise, and mustard in a separate bowl. Stir egg mixture into crabmeat mixture; shape into 6 patties.

  • Lightly grease a baking sheet. Arrange patties onto baking sheet; refrigerate 30 minutes.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Bake patties in preheated oven until golden brown, about 30 minutes.

Nutrition Facts

126 calories; protein 16.7g; carbohydrates 1.6g; fat 5.4g; cholesterol 96.4mg; sodium 699mg. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/04/2015
I am from Maryland born and bred. This is the way to make crab cakes except they are typically fried in a lot of hot oil or broiled. Of course the essential ingredient in this recipe is the crab meat followed closely by authentic Old Bay. The crab should be blue crab from the Chesapeake Bay region Florida Louisiana or other Gulf of Mexico states. I live near Atlanta now and there is only one place to get great crab. Believe it or not the alternative is Paramount Preserve Premium Lump Crabmeat from Sam's Club. This company is headquartered in my old stomping grounds of Glen Burnie Maryland. The crab comes from the west coast of Mexico. It is not blue crab but is very very close. Much better than crab from Asia packaged by Phillips (a Maryland company) and others. I mix the ingredients then refrigerate for a couple of hours when there is time. It is a good idea to refrigerate the crab cakes after they are formed for 30 minutes but it is not crucial. It helps them stay together in the pan. Enjoy this recipe from the Land of Pleasant Living! Read More
(8)

Most helpful critical review

Rating: 3 stars
11/07/2016
Waaay too salty. I added the full amount of old bay and a little sprinkle of salt. I thought it'd be okay based on previous reviews because we like things a bit salty but wow they weren't kidding. Since the description says that healthy dose of seafood seasoning I can't really complain but to those making this recipe take caution. I'm sad because otherwise the recipe would have been excellent. I'll try again with less old bay and no added salt. I also baked for 15 minutes and broiled for 10 to get top crispy. Made 6 nice sized cakes. Read More
(1)
19 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/04/2015
I am from Maryland born and bred. This is the way to make crab cakes except they are typically fried in a lot of hot oil or broiled. Of course the essential ingredient in this recipe is the crab meat followed closely by authentic Old Bay. The crab should be blue crab from the Chesapeake Bay region Florida Louisiana or other Gulf of Mexico states. I live near Atlanta now and there is only one place to get great crab. Believe it or not the alternative is Paramount Preserve Premium Lump Crabmeat from Sam's Club. This company is headquartered in my old stomping grounds of Glen Burnie Maryland. The crab comes from the west coast of Mexico. It is not blue crab but is very very close. Much better than crab from Asia packaged by Phillips (a Maryland company) and others. I mix the ingredients then refrigerate for a couple of hours when there is time. It is a good idea to refrigerate the crab cakes after they are formed for 30 minutes but it is not crucial. It helps them stay together in the pan. Enjoy this recipe from the Land of Pleasant Living! Read More
(8)
Rating: 5 stars
12/30/2013
Tasty! I like my crab cakes with more meat than filler and this has lots of meat and great flavor. Read More
(5)
Rating: 5 stars
12/30/2014
Great directions very easy to follow and the crab cakes tasted delicious. Thanks for the recipe! Read More
(3)
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Rating: 3 stars
11/06/2016
Waaay too salty. I added the full amount of old bay and a little sprinkle of salt. I thought it'd be okay based on previous reviews because we like things a bit salty but wow they weren't kidding. Since the description says that healthy dose of seafood seasoning I can't really complain but to those making this recipe take caution. I'm sad because otherwise the recipe would have been excellent. I'll try again with less old bay and no added salt. I also baked for 15 minutes and broiled for 10 to get top crispy. Made 6 nice sized cakes. Read More
(1)
Rating: 4 stars
07/27/2016
Followed the recipe as written. Tasted the crab. Next time I won't add salt. Read More
(1)
Rating: 5 stars
10/15/2016
These were amazing. I enjoyed that they're baked. I did double the amount of lemon and seafood seasoning. Absolutely delicious and easy to make. Read More
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Rating: 5 stars
04/21/2015
These were very good I think I may have put too much Old Bay Seasoning though. They tasted a bit on the salty side. I will definitely be making these again and maybe cut back the Old Bay to one tablespoon. Read More
Rating: 2 stars
02/10/2017
Way too salty. We could even eat them. We had to throw all of the crab cakes away. I may try to make these again and use 1tsp Old Bay instead of 1 1/2 tablespoons. Read More
Rating: 4 stars
01/03/2016
Very good recipe mostly meat with not a lot of fillers! Way too salty for my liking; next time I would cut the Old Bay seasoning in half and possibly omit the extra salt to taste. Maybe the Old Bay was supposed to by 1 1/2 teaspoons not Tablespoons? I will be making these again and hopefully find the right amount of saltiness. Thanks for the recipe! Read More
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