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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.
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
- 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, melted butter, 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.
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.
More KKM Favorite Recipes
- Crescent Roll Veggie Pizza
- Baked Turkey Empanadas
- Low-Carb Low-Calorie Tomato Soup
- Chocolate Hazelnut Mousse
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.
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Servings: 8 cakes
Ingredients
Crab Cakes:
- 1 lbs. lump crab meat
- 1 egg
- 2 tbsp mayonnaise
- 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
- Salt
- Pepper
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, melted butter, 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
Thank you I viewed many recipes and yours came out on top it’s my first time baking them l’m from D.C. and the Maryland area but live in south Florida now lump crab meat I get from key largo offen but every bake them for crab cakes they are in the refrigerator for tomorrow lunch they look really good. Thanks
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