Description
Having lived by the Chesapeake Bay on Kent Island, MD nearly my whole life, I was challenged to develop this authentic Maryland style crab cake about a year ago. Many people claim to have the true Maryland crab cake, but this one uses all lump meat with almost no filler added and tastes incredible! Let me know what you think!
Ingredients
- ¼ cup bread crumbs
- 1 teaspoon baking powder
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- ⅛ teaspoon black pepper
- 2 teaspoons seafood seasoning, such as Old Bay™
- 1 tablespoon mayonnaise
- 2 tablespoons butter, melted
- 1 teaspoon Worcestershire sauce
- ¾ cup cholesterol-free egg product
- 1 pound lump crab meat
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Combine bread crumbs
- seafood seasoning
- baking powder
- parsley
- mustard powder
- and pepper in a medium bowl; set aside.
- Stir together egg product
- butter
- mayonnaise
- and Worcestershire in a large bowl until smooth. Fold in crab meat
- then fold in bread crumb mixture until well-blended.
- Shape mixture into twelve 3/4-inch-thick crab cakes and place onto the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Flip crab cakes; continue to bake until nicely browned
- 10 to 15 minutes more.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 12