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Home » Fish/Seafood » Maryland Style Baked Crab Cakes

Maryland Style Baked Crab Cakes

Last Updated on January 15, 2021. Originally Posted on January 15, 2021 By Laura Franco / Leave a Comment

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These lump-meat crab cakes are made with very little filler, letting the crab meat shine. Baked to perfection and served with a tasty remoulade. via @krazykitchenmomThese lump-meat crab cakes are made with very little filler, letting the crab meat shine. Baked to perfection and served with a tasty remoulade. via @krazykitchenmomThese lump-meat crab cakes are made with very little filler, letting the crab meat shine. Baked to perfection and served with a tasty remoulade. via @krazykitchenmom
blue and white plate with three crab cakes, two slices of lemon and fork

These lump-meat crab cakes are made with very little filler, letting the crab meat shine. Baked to perfection and served with a tasty remoulade.

blue and white plate with three crab cakes, two slices of lemon and  fork

Why We Love This Recipe

  • This recipe is made with very little filler allowing the lump crab meat to be the star of the dish.
  • You get large pieces of crab meat in every forkful.
  • The crab cakes are baked and not fried so they are delicate but still meaty at the same time.
  • This recipe is freezer-friendly (see frequently asked questions below).
  • It’s also a crowd-pleasing recipe. My family and friends love them.

Crab Cake Ingredients

tray with ingredient to make baked crab cakes
  • Crab Meat – I highly recommend using lump crab meat for this recipe.
  • Old Bay Seasoning – Old Bay is a traditional seafood seasoning that is synonymous with Maryland seafood. You can find it in the spice section of your local grocery store.
  • Panko Bread Crumbs (not shown in photo) – I recommend using plain and not flavored panko bread crumbs for this recipe.

Remoulade Ingredients

Don’t be fooled by these simple pantry items, this sauce is crazy delicious and goes so well with the crab cakes.

Let’s Make Maryland Style Baked Crab Cakes

  • In a bowl, whisk egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt and pepper, and fresh lemon juice.
  • Once the mixture is incorporated, add the panko bread crumbs. It will seem like there is not enough of the mixture for the amount of the crab meat, but remember, there is very little filling in these crab cakes.
  • Gently fold in the lump crab meat being careful not to break all of the lump pieces.
  • Scoop equal-sized cakes, using an ice cream scoop onto a cookie sheet.
  • Cover and refrigerate for 2-24 hours.
  • Remove from refrigerator, brush with melted butter, and bake at 400° for 17-20 minutes.
collage of 4 photos showing how to make crab cakes

Frequently Asked Questions

What else can I use Old Bay seasoning for?

Old Bay is a great seasoning blend that can be used in Bloody Marys, on deviled eggs, hot wings and hot wing sauce, potatoes, and grilled shrimp.

What do you serve with crab cakes?

If you want to keep it traditional Maryland style serve them with corn on the cob, or my slow-cooker creamed corn recipe, french fries, cornbread, and coleslaw.

How do I freeze left over crab cakes?

Wrap each crab cake or two crab cakes at a time in plastic wrap. Put them in a zip-top bag and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat in a 350° oven for 15-20 minutes.

Krazy Kitchen Mom Tips

  • When adding the lump crab meat, carefully fold it in using a small spatula as not to break apart all of the nice large pieces of lump crab.
  • The refrigeration time in this recipe is a must. Do not skip this step. The crab cakes need time for the mixture to firm and the flavors to come together.
  • I recommend using only lump crab meat for this recipe because it’s sturdy and doesn’t fall apart, giving you large bites of crab meat in every forkful. I also find that lump crab meat is sweeter than other types of crab meat, like backfin crab.
three crab cakes, bowl of sauce, and lemon slices on a blue plate

More KKM Favorite Recipes

  • Crescent Roll Veggie Pizza
  • Baked Turkey Empanadas
  • Low-Carb Low-Calorie Tomato Soup
  • Chocolate Hazelnut Mousse
blue and white plate with three crab cakes, two slices of lemon and fork

Maryland Style Baked Crab Cakes

These lump-meat crab cakes are made with very little filler, letting the crab meat shine. Baked to perfection and served with a tasty remoulade.
Print Pin Rate
Course: Main Course, Main Dish, Seafood
Cuisine: Amercian
Keyword: baked seafood, easy dinner, seafood
Prep Time: 5 minutes
Cook Time: 20 minutes
Refrigerator time prior to baking: 2 hours
Total Time: 2 hours 25 minutes
Servings: 8 cakes
Author: Laura Franco

Ingredients 

Crab Cakes:

  • 1 lbs. lump crab meat
  • 1 egg
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon fresh lemon juice
  • 2/3 cup plain panko bread crumbs
  • 1 teaspoon melted butter

Remoulade:

  • 1/4 cup mayonnaise
  • 2 tbsp sweet pickle relish
  • 1 tbsp Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Black Pepper

Instructions

Crab Cake Preparation:

  • In a bowl, whisk egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt and pepper, and fresh lemon juice.
  • Once the mixture is incorporated, add the panko bread crumbs. It will seem like there is not enough of the mixture for the amount of the crab meat, but remember, there is very little filling in these crab cakes.
  • Gently fold in the lump crab meat being careful not to break all of the lump pieces.
  • Scoop equal-sized cakes, using an ice cream scoop onto a cookie sheet.
  • Cover and refrigerate for 2-24 hours.

Baking Crab Cakes:

  • Preheat the oven to 400°.
  • Melt 1 teaspoon of butter in the microwave.
  • Brush the crab cakes with the melted butter.
  • Bake for 17-20 minutes.

Remoulade:

  • Mix all of the ingredients.
  • Store in an airtight container in the refrigerator.

Notes

  • When adding the lump crab meat, carefully fold it in using a small spatula as not to break apart all of the nice large pieces of lump crab.
  • The refrigeration time in this recipe is a must. Do not skip this step. The crab cakes need time for the mixture to firm and the flavors to come together.
  • I recommend using only lump crab meat for this recipe because it’s sturdy and doesn’t fall apart, giving you large bites of crab meat in every forkful. I also find that lump crab meat is sweeter than other types of crab meat, like backfin crab.

If you make this recipe, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom

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Last Updated: January 15, 2021

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