Baked Maryland Lump Crab Cakes Recipe - Allrecipes.com
Baked Maryland Lump Crab Cakes Recipe
  • READY IN 40 mins

Baked Maryland Lump Crab Cakes

Recipe by  

"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 Edit and Save

Original recipe makes 12 crab cakes Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

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.
Kitchen-Friendly View

Footnotes

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

Most Helpful Positive Review
Jul 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!

 
Most Helpful Critical Review
Jul 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.

 
Apr 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!

 
Jun 01, 2007

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.

 
May 22, 2007

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!

 
Mar 21, 2008

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!

 
May 07, 2007

replaced mayo with ranch, used cajun seasoning instead of seafood, and added some chopped celery.

 
Feb 15, 2008

I wanted to give 5 stars but my mixture was too watery. Other than that it was delicious. My fiance is from the Chesapeake Bay area in Virginia and he said this was equal to, if not better than, what he remembers from that area. To solve the liquid issue I will make sure the crabmeat is completed drained and I will use 1/2 cup of egg substitute. Thank you for your recipe and for helping my fiance have a wonderful Valentine's Day.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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