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Maryland-Style Crab Cakes

Total Time - 25 minutes (Active Time - 10 minutes) / Makes 4 Servings

Maryland-Style Crab Cakes

Maryland-Style Crab Cakes

Cooking spray
1 large egg, beaten (or 1/4 cup egg substitute)
1/2 cup mayonnaise
2 tablespoons fresh Italian parsley, chopped
1 1/2 teaspoons seafood seasoning
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 lb lump fresh crab meat, drained and shells removed
1/2 cup panko bread crumbs
Lemon wedges, for serving

  1. Preheat oven to 400°F. Coat baking sheet with spray. Whisk in medium bowl: egg, mayonnaise, parsley, seasoning, lemon juice, and mustard until blended. Fold in crab meat and bread crumbs.
  2. Form mixture into eight rounded mounds and place on baking sheet. Coat tops of mounds with spray. Bake 10-12 minutes or until tops are browned and center is hot. Serve with lemon wedges.

CALORIES (per 1/4 recipe) 380kcal; FAT 25g; CHOL 190mg; SODIUM 870mg; CARB 5g; FIBER 1g; PROTEIN 30g; VIT A 8%; VIT C 10%; CALC 15%; IRON 8%

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Other Preparation Methods

Hot Dip: Combine with an electric mixer: 16 oz Deli artichoke spinach dip, 8 oz softened cream cheese, 1 1/2 cups shredded white Cheddar cheese, and 1/2 cup sliced green onions. Fold in 1 lb fresh lump crab meat (drained, cleaned). Place in slow cooker on Low; cook 1 1/2 hours, stirring occasionally, or until hot and bubbly. Serve with buttery-flavor crackers.

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Shopping List

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Dry Grocery
Add to your grocery list 1 tsp Dijon mustard
Add to your grocery list 1/2 cup panko bread crumbs
Add to your grocery list 1 1/2 tsp seafood seasoning

Add to your grocery list 2 tbsp fresh Italian parsley
Add to your grocery list 1-2 lemons

Add to your grocery list 1 lb lump fresh crab meat

From Your Pantry
Add to your grocery list cooking spray
Add to your grocery list 1 large egg (or 1/4 cup egg substitute)
Add to your grocery list 1/2 cup mayonnaise

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Recipe Version FRS0031