Baked Maryland Lump Crab Cakes Recipe

Name: Baked Maryland Lump Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 BayTM; 1 tablespoon mayonnaise; 2 tablespoons butter, melted; 1 teaspoon Worcestershire sauce; 3/4 cup cholesterol-free egg product; 1 pound lump crab meat

Servings: persons

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 BayTM
1 tablespoon mayonnaise
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
3/4 cup cholesterol-free egg product
1 pound lump crab meat

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

144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup bread crumbs, 1 teaspoon baking powder, 1 teaspoon dried parsley, 1 teaspoon mustard powder, and more.

Yes, Baked Maryland Lump Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Maryland Lump Crab Cakes

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