These baked crab cakes are true crab cakes from Maryland. Many people claim to create authentic Maryland crab cakes, but I can attest from virtually my whole life spent on Kent Island, MD, by the Chesapeake Bay, that this recipe with 100% lump crab meat and almost no filler tastes amazing!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 crab cakes |
Ingredients
- ¼ cup bread crumbs
- 2 teaspoons seafood seasoning, such as Old Bay™
- 1 teaspoon baking powder
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- ⅛ teaspoon black pepper
- ¾ cup cholesterol-free egg product
- 2 tablespoons butter, melted
- 1 tablespoon mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 pound lump crab meat
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Combine bread crumbs, seafood seasoning, baking powder, parsley, mustard powder, and pepper in a medium bowl; set aside.
- Stir together egg product, butter, mayonnaise, and Worcestershire in a large bowl until smooth. Fold in crab meat, then fold in bread crumb mixture until well-blended.
- Shape mixture into twelve 3/4-inch-thick crab cakes and place onto the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Flip crab cakes; continue to bake until nicely browned, 10 to 15 minutes more.
- To make a lighter version, omit butter, use fat-free mayonnaise, increase bread crumbs to 5 tablespoons, and use egg whites instead of regular egg product.
Nutrition Facts
| Calories | 92 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 0 g |
| Protein | 11 g |
| Saturated Fat | 2 g |
| Sodium | 344 mg |
| Sugars | 0 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Very similar to the Breakers restaurant, first bridge after the Bay bridge heading for the Eastern shore. Breakers has won best Maryland crab cake and best Maryland crab bisque.
Excellent recipe!
Some of these reviews are weird to me. The only thing missing was when to add the melted butter, but I just added it to the egg mix. I used two eggs instead 3/4 cup egg substitute as it seemed a bit much. My “cakes” didn’t fall apart, but with flipping you have to be very careful. I chose to bake mine at 375F, 15 minutes on both sides and let sit for about three minutes and served. I will definitely add this to my staples.
Made just as written,3 very quick & easy!
Was great
5 stars because I’ve never baked crab cakes until now, and now I always will! Changes- I live in Arkansas, and do not have easy or affordable access to fresh crab, so lump canned crab is what I used. I omitted the butter completely, only using a little shortening on the baking sheet because that’s all I had. I also did not use baking powder, I seem to have overlooked that step. It wasn’t necessary, because the result was a gorgeous baked crab delight that I wish I had been making years ago. I also added capers to the mixture because I love them (my go-to for salt flavor), and I used 2 eggs because I doubled the base and used a combination of leftover bread crumbs, crushed Trisket roasted garlic crackers, and a bit of stuffing mix I had in a bag from last Thanksgiving (great way to use that up). Baked 4 of them beautifully in my toaster oven at 365 degrees F for 30 minutes, no flip (because I was afraid). This made the bottom crispy and we liked that. Served with sliced pineapple and strawberries and sautéed garlic kale and spinach. Thank you for this wonderful recipe; I’m already excited to make it with crawfish!
Made this for a Happy Hour get together and it was a hit. I used a small scoop to portion it and ended up with 18 crab “balls”. Looked pretty and tasted great. I used panko bread crumbs because that’s what I had. That said, I’ll try adding more Old Bay and some finely chopped hot peppers in the future. If I can do it, I’ll post a pic.
I really liked the oven-baked aspect, and they turned out beautifully (used 2 medium eggs). However, I personally prefer spices from another recipe.
IT CAME OUT PERFECT DID 1/2 PAN FRIED AND THE REST THE NEXT NITE BAKED. BACKED WAS WAS MUCH BETTER AND EASY CLEAN UP WHEN DONE. JEFF
Made them exactly as written, just cooked them at 400 rather than 375 for a shorter period of time. Mine always come out just right – not too runny or dry. I’ve made the recipe at least a half a dozen times. Delicious.
Great stuff!!
I liked it, but did not love it. I’m wondering if some diced boiled egg wouldn’t add some complexity of texture and taste to the recipie.
I used hot Penzeys Oriental dry mustard because it was the only dry mustard I had. I only used a half teaspoon because it’s hot and added a half tsp dijon mustard too. I used two whole eggs beaten. And…against the advise of the author I used Phillips pasteurized crab meat. Sue me! I live in New Mexico. They came out perfect. Thanks for this great way to make crab cakes.
Yes I decreased the amount of egg,( to much for my taste) added peppers, onions, garlic. Never any leftovers.
We did not like these at all. The flavoring was off. May prefer crab cakes with diced onions and peppers, and a little “fat” for frying never hurts anything. Unimpressed.
We did not like these at all. The flavoring was off. May prefer crab cakes with diced onions and peppers, and a little “fat” for frying never hurts anything. Unimpressed.
I used an egg because I didn’t have any egg substitute I also used a tablespoon of prepared mustard I had no dry mustard everything else I kept the same but next time I think I will only use a tablespoon of Old Bay they were very good but I found they were a little salty will make again
Really great recipe! My only recommendation is to lessen the amount of seafood seasoning by half! I used Maryland seafood seasoning and it was too salty based on the amount the recipe called for! Otherwise this was great and very easy to follow!
Delicious! Can be made gluten free by using coconut or almond flour or GF breadcrumbs.
I rarely follow a recipe to the letter but I did with this one. I’m not from Maryland but I’m from Tangier Island, VA (where all of Maryland’s crabs come from) and I know a good crab cake and am always looking to try a new recipe. This one has great flavor and highlights the crab. I would probably add a little more Mayo if I make it again though as it was a little dry for my personal preference.
Excellent. This is our go-to recipe for crab cakes. Love it!