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Baked Maryland Crab Cakes Recipe

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4.4 from 8 reviews

This recipe for Baked Maryland Crab Cakes offers a classic, flavorful seafood dish that highlights tender lump crab meat combined with a seasoned mixture, baked to golden perfection. The cakes are infused with Old Bay seasoning, Dijon mustard, and Worcestershire sauce, then baked in the oven, making them a healthier alternative to fried crab cakes without sacrificing taste and texture.

  • Total Time: 52 minutes
  • Yield: 6 crab cakes (based on ½ cup portions)

Ingredients

Crab Cake Mixture

  • 1 egg
  • ⅓ cup (79 ml) mayonnaise
  • 1 ½ teaspoon (3 grams) Old Bay seasoning
  • ½ teaspoon (3 grams) salt
  • ½ cup (54 grams) Italian breadcrumbs
  • ½ tablespoon (2 grams) finely chopped fresh parsley
  • ½ tablespoon (7 ml) Worcestershire sauce
  • 1 teaspoon (5 grams) Dijon mustard
  • 1 pound (454 grams) cooked lump crab meat

For Baking

  • 2 tablespoons (28 grams) butter, melted (optional)
  • Lemon wedges for serving

Instructions

  1. Prepare Crab Mixture: In a large bowl, whisk the egg thoroughly. Add the mayonnaise, Old Bay seasoning, salt, Italian breadcrumbs, finely chopped parsley, Worcestershire sauce, and Dijon mustard to the egg and mix well until fully combined.
  2. Fold in Crab Meat: Gently fold the cooked lump crab meat into the mixture carefully so as not to break up the lumps of crab.
  3. Chill Mixture: Cover the bowl with plastic wrap and refrigerate the crab mixture for 30 minutes, or up to 24 hours to allow the flavors to meld and the breadcrumbs to hydrate properly.
  4. Preheat Oven: Preheat your oven to 425°F (245°C) and line a baking sheet with parchment paper to prevent sticking.
  5. Form Crab Cakes: Using a ½ cup scoop, place portions of the chilled crab mixture on the prepared baking sheet spaced about 1 ½ inches apart. Gently press down any protruding bits of crab meat with a fork or spoon, taking care not to flatten the cakes too much.
  6. Brush with Butter: Lightly brush the tops of each crab cake with the melted butter to promote browning and add flavor (optional).
  7. Bake: Bake the crab cakes in the preheated oven for 12 to 15 minutes or until they turn golden brown and are heated through.
  8. Serve: Serve the baked crab cakes warm with lemon wedges and your favorite crab cake sauce.

Notes

  • Refrigerating the crab mixture allows flavors to meld and helps the breadcrumbs absorb moisture, creating a better texture.
  • If you don’t have Old Bay seasoning, a mix of paprika, celery salt, and black pepper can be a substitute.
  • For a crispier crust, briefly broil the crab cakes for 1-2 minutes after baking, watching carefully to avoid burning.
  • Butter brushing before baking is optional but adds a nice golden color and richness.
  • These crab cakes are best enjoyed fresh but can be reheated gently in the oven to maintain texture.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Seafood
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/baked-maryland-crab-cakes-recipe/