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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.
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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


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


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


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.


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


  • 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.