Baked Maryland Lump Crab Cakes

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!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 92 Calories

Ingredients

• 1 teaspoon baking powder
• 2 tablespoons butter, melted
• 1 teaspoon dried parsley
• 1 tablespoon mayonnaise
• 1 teaspoon mustard powder
• 1 teaspoon Worcestershire sauce
• ¼ cup bread crumbs
• ⅛ teaspoon black pepper
• 2 teaspoons seafood seasoning, such as Old Bay™
• ¾ cup cholesterol-free egg product
• 1 pound lump crab meat

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.

Step 2

Combine bread crumbs, seafood seasoning, baking powder, parsley, mustard powder, and pepper in a medium bowl; set aside.

Step 3

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.

Step 4

Shape mixture into twelve 3/4-inch-thick crab cakes and place onto the prepared baking sheet.

Step 5

Bake in the preheated oven for 15 minutes. Flip crab cakes; continue to bake until nicely browned, 10 to 15 minutes more.