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!
Ingredients
- bread crumbs: 0.25 cup
- seafood seasoning, such as Old Bay™: 2 tsp
- baking powder: 1 tsp
- parsley: 1 tsp (dried)
- mustard powder: 1 tsp
- black pepper: 0.125 tsp
- cholesterol-free egg product: 0.75 cup
- butter: 2 Tbsp (melted)
- mayonnaise: 1 Tbsp
- Worcestershire sauce: 1 tsp
- lump crab meat: 1 pound
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
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Combine bread crumbs, seafood seasoning, baking powder, parsley, mustard powder, and pepper in a medium bowl; set aside.
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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.
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Shape mixture into twelve 3/4-inch-thick crab cakes and place onto the prepared baking sheet.
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Bake in the preheated oven for 15 minutes. Flip crab cakes; continue to bake until nicely browned, 10 to 15 minutes more.
