Maryland Crab Cakes

Maryland-style crab cakes are made with fresh lump crab meat and classic Old Bay seasoning. These crab cakes are sure to be a hit at any party or gathering.

Course Main

Cuisine American

Keyword baked crab cakes, jumbo lump crab cakes, maryland crab cakes, old bay crab cakes, recipe old bay crab cakes

Prep Time 15

Cook Time 15

Chill Time 30

Total Time 1

Servings

Calories 224kcal

Author Kat Jeter & Melinda Caldwell

Ingredients

1 large Egg
1/4 cup Mayonnaise
1 Tablespoon Finely chopped fresh parsley
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Fresh lemon juice
1.5 teaspoons Old Bay seasoning
1/8 teaspoon salt
15 Saltine crackers
16 ounces Jumbo lump crab meat
3 tablespoons Butter

Instructions

Preheat oven to 450 degrees F.
Place the saltine crackers into a food processor and chop until they are in crumbs.
In a large bowl combine a large egg, mayonnaise, parsley, dijon mustard, Worcestershire sauce, lemon juice, salt, Old Bay seasoning, saltine cracker crumbs, and jumbo lump crab meat. Use a spatula to gently fold the ingredients together doing your best to keep the lump crab meat as intact as possible.
Use a 1/2 cup measuring cup to portion out the crab cakes. First gently scoop it into the measuring cup and then press down on it to pack it together. Turn the measuring cup upside down over your baking sheet and gently tap the crab cake out. Use your hand to press any stray pieces back into shape if needed.
Place the baking sheet in the refrigerator for 30 minutes to chill the crab cakes. This will help them hold their shape as they bake.
Once the crab cakes have chilled place butter in a small microwave-safe dish and microwave for 15 seconds or until melted.
Gently brush the melted butter over the crab cakes.
Place the baking sheet in the oven and bake for 12-15 minutes or until the internal temp is 145 degrees F and the outside is golden brown.
Remove from the oven and serve with fresh lemon wedges.

Nutrition