Maryland Lump Crab Cakes with a Twist

Recipe Collection: Appetizer

Maryland Lump Crab Cakes with a Twist bring the taste of the Chesapeake to your table with a gluten-free, seafood-inspired dish. Packed with sweet, tender crab meat and a medley of spices, these crab cakes offer a mouthwatering flavor profile. Perfect for appetizers, main courses, or even as a topping for salads, they are versatile and sure to impress.

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Overview

These gluten-free Maryland Lump Crab Cakes are a delightful twist on a classic dish. With a blend of spices and tender crab meat, they are perfect for any occasion.

Diet Type

Gluten-Free

Allergies

Seafood, Dairy, Eggs

Cuisine

American

Serving Size: 4

Cooking Time: 30 minutes

Ingredients

• 0.25 Cups bread crumbs
• 2 Teaspoons seafood seasoning
• 1 Teaspoon baking powder
• 1 Teaspoon dried parsley
• 1 Teaspoon mustard powder
• 1 Pinch black pepper, ground
• 0.75 Cups cholesterol-free egg product
• 2 Tablespoons butter, melted
• 1 Tablespoon mayonnaise
• 1 Teaspoon Worcestershire sauce
• 1 Pound lump crab meat, drained

Steps

1. Preheat your oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, combine bread crumbs, seafood seasoning, baking powder, dried parsley, mustard powder, and black pepper.
3. In a separate bowl, whisk together the egg product, melted butter, mayonnaise, and Worcestershire sauce.
4. Gently fold the crab meat into the wet mixture, being careful not to break up the lumps.
5. Add the dry ingredients to the crab mixture and gently combine until just mixed.
6. Form the mixture into 8 patties and place them on the prepared baking sheet.
7. Bake in the preheated oven for 15-20 minutes, or until the crab cakes are golden brown and cooked through.
8. Serve warm with your choice of dipping sauce or as a topping for salads.

Enjoy your homemade Maryland Lump Crab Cakes with a Twist!