Maryland Lump Crab Cakes with a Crispy Finish

Recipe Collection: Main Course

Maryland Lump Crab Cakes with a Crispy Finish bring the taste of the Chesapeake to your table with tender crab meat and a medley of spices for a mouthwatering experience. Perfect for pescatarians, these American-style crab cakes are free from gluten, eggs, and dairy, making them a great option for those with allergies. Their crispy exterior and rich crab flavor make them versatile for appetizers, main courses, or even as a topping for salads.

Easily find this recipe on the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today and enjoy step-by-step guidance to create a delicious dish!

Overview

These Maryland Lump Crab Cakes are a delightful blend of succulent crab meat and aromatic spices, baked to perfection for a crispy finish. With minimal filler, these crab cakes highlight the rich flavor of the crab, making them a true Maryland classic. Perfect for a special occasion or a simple weeknight dinner, these crab cakes are sure to impress.

Diet Type

Pescatarian

Allergies

Seafood, Eggs, Dairy, Gluten

Cuisine

American

Serving Size: 12

Cooking Time: 40 minutes

Ingredients

• 0.25 Cups (cup) bread crumbs
• 2 Teaspoons (tsp) seafood seasoning
• 1 Teaspoon (tsp) baking powder
• 1 Teaspoon (tsp) dried parsley
• 1 Teaspoon (tsp) mustard powder
• 0.125 Teaspoon (tsp) black pepper
• 0.75 Cups (cup) cholesterol-free egg product
• 2 Tablespoons (tbsp) butter, melted
• 1 Tablespoon (tbsp) mayonnaise
• 1 Teaspoon (tsp) Worcestershire sauce
• 1 Pound (lb) lump crab meat

Steps

1. Preheat the oven to 375 degrees F (190 degrees C) and grease a baking sheet.
2. In a medium bowl, combine bread crumbs, seafood seasoning, baking powder, parsley, mustard powder, and black pepper. Set aside.
3. In a large bowl, stir together the egg product, melted butter, mayonnaise, and Worcestershire sauce until smooth.
4. Gently fold in the lump crab meat, then incorporate the bread crumb mixture until well-blended.
5. Shape the mixture into twelve 3/4-inch-thick crab cakes and place them onto the prepared baking sheet.
6. Bake in the preheated oven for 15 minutes. Carefully flip the crab cakes and continue to bake until nicely browned, about 10 to 15 minutes more. Serve warm.

Enjoy your homemade Maryland Lump Crab Cakes with a Crispy Finish!