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Baked Maryland Lump Crab Cakes

Baked Maryland Lump Crab Cakes

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
T. Kent

T. Kent

Having lived by the Chesapeake Bay on Kent Island, MD nearly my whole life, I was challenged to develop this authentic Maryland style crab cake about a year ago. Many people claim to have the true Maryland crab cake, but this one uses all lump meat with almost no filler added and tastes incredible! Let me know what you think!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 92 kcal
  • 5%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  2. Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
  3. Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
  4. Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.
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Reviews

LynsieC
585

LynsieC

7/19/2007

Great recipe. I say this because this is pretty much the same way I make them. I have grown up in MD and it kills me when people say they have a recipe for a "true MD crab cake" and it has bread, green peppers.... blah blah blah. No... that is NOT Maryland! Best things to remember to anyone reading this... Use FRESH, LUMP, MARYLAND BLUE CRAB, STEAMED. If you don't have access to freshly steamed, then buy the FRESH BLUE CRAB in the plastic containers. NOT PASTURIZED in the can! Use only a SMALL amt of bread crumbs and NEVER... I mean NEVER press and "smoosh" together to make a "patty". FOLD crab LIGHTLY AND GENTLY to combine with other ingredients then form into an "airy", "half-sphere" type form. And "baking" is a must. Forget FRY! Also, Definitely chill in the refrigerator AT LEAST 1/2 hour prior to trying to bake them. It REALLY makes a difference when it comes to holding together. I do use REAL EGG. Also... never make a FLAT crab cake. They should be large, rounded and fluffy! Keeping this in mind... This recipe won't give you 12 cakes! Though using certain ingredients such as real butter and real mayonnaise may make them "less healthy"... it DOES make a difference in the taste. Oh... and NEVER use real mustard.... it has to be the powdered mustard! Good luck and enjoy!

erfrey
241

erfrey

4/22/2007

These Crab Cakes were very good and very easy to make! I did have to make a few changes only out of necessity. I didn’t have any baking powder so I omitted it. I also did not have mustard powder so I just used regular mustard. Even with the changes it was absolutely delicious!

RAE0878
193

RAE0878

7/31/2007

I made these last night and followed the recipe to a T and the flavor was perfect, however they were a little dry and I think the cook time may be too long because they were a little tough on the underside. Maybe just 7-10 min on each side would be sufficient. Next time I may use more mayo??? I did like them though and will try to make them again in the future with some small alterations.

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