Recipe by 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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seafood seasoning, such as Old Bay™
cholesterol-free egg product
lump crab meat
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!
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.
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!
Finally a recipe for Maryland Crab Cakes made like we do it in most homes in Maryland. Most important things in a real Maryland Crab Cake - no filler - Old Bay and just jumbo lump crabmeat (being careful not to break it up when mixing). Has just the right amount of seasoning to add to the taste of the crab and not over whelm it. Thanks for setting the record straight.
Very good crab cakes. I liked that they were baked.. felt healthier than frying them. I put them on a cookie sheet with foil, and sprayed some butter flavored cooking spray on it and put them on top. I didn't add enough egg because they were falling apart a lot.. I only added one egg (cause I didn't have any egg substitute). So next time I'll use another half of an egg or a second egg. I also used mustard instead of mustard powder because I didn't have that. Next time I will also try other reviewer's suggestions on refrigerating the cakes for a half hour before baking them to help them hold their shape. I also baked them for 10 minutes on each side. Thanks for the recipe!
These were fantastic! I was looking for just this type of recipe to bake instead of fry. The only thing I did differently was to chill the cakes for a couple of hours before baking. Soooo good!
replaced mayo with ranch, used cajun seasoning instead of seafood, and added some chopped celery.
My husband always rave about Maryland crab cakes and he said that these were pretty good! I baked them in a muffin pan, so they were all even and brown on all sides.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Maryland Lump Crab Cakes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 37
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