Baked Maryland Lump Crab Cakes

  • Recipe By
  • Published Mar 16th
  • Ready In40m
  • Servings12
  • Calories92
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!

Baked Maryland Lump Crab Cakes Ingredients

The following are the ingredients needed to make delicious Baked Maryland Lump Crab Cakes for 12 servings:

  • 1/4 cup bread crumbs
  • 1 teaspoon baking powder
  • 1 teaspoon dried parsley
  • 1 teaspoon mustard powder
  • 1/8 teaspoon black pepper
  • 2 teaspoons seafood seasoning, such as Old Bay™
  • 1 tablespoon mayonnaise
  • 2 tablespoons butter, melted
  • 1 teaspoon Worcestershire sauce
  • 3/4 cup cholesterol-free egg product
  • 1 pound lump crab meat

Baked Maryland Lump Crab Cakes Cooking Instructions

  • Prep15m
  • Cook25m
  • Ready In40m

To cook Baked Maryland Lump Crab Cakes, you need about 15 minutes of preparation time. The time needed to cook this Baked Maryland Lump Crab Cakes is about 25 minutes , and you can serve your Baked Maryland Lump Crab Cakes within 40 minutes . The following are the steps to cook Baked Maryland Lump Crab Cakes easily:

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  2. 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. 3 Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
  4. 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.

Notes

  • 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.

Nutrition Facts

Per Serving: 92 calories; 4.1 grams of fat; 2.5 grams of carbohydrates; 10.8 grams of protein; 34 milligrams of cholesterol; 344 milligrams of sodium.

  1. Jul 23rd 2009

    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.

  2. Mar 21st 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 t ...

  3. Feb 15th 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 ...

  4. Jul 31st 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 o ...

  5. Jul 19th 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 ...

  6. Jun 1st 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 ...

  7. May 22nd 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!

  8. May 7th 2007

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

  9. Apr 22nd 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 mustar ...