These baked crab cakes are authentic Maryland-style crab cakes. Many people claim to make a true Maryland crab cake, but I have lived by the Chesapeake Bay on Kent Island, MD, nearly my whole life and can say that this recipe with all lump meat with almost no filler tastes incredible!
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
Directions
Gather the ingredients. 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.
Recipe Tip
To make a lighter version, omit the butter, use fat-free mayonnaise, increase the bread crumbs to 5 tablespoons, and use egg whites instead of regular egg product.