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Maryland-Style Crab Cakes
Recipes
Maryland-Style Crab Cakes
4 servings
25 minutes total

Ingredients

  • Cooking spray
  • 2 tablespoons fresh Italian parsley
  • 1 lemon, for juice/wedges
  • 1 lb fresh lump crab meat
  • 1 large egg (or ¼ cup egg substitute)
  • ½ cup mayonnaise
  • 1 ½ teaspoon seafood seasoning
  • 1 teaspoon Dijon mustard
  • ½ cup panko bread crumbs

Steps

    1. Preheat oven to 400°F. Coat baking sheet with spray. Chop parsley. Juice one-half lemon (2 teaspoons); cut remaining half into 4 wedges. Drain crab meat and remove any pieces of shell (wash hands).
    2. Whisk in medium bowl: egg, mayonnaise, parsley, seasoning, lemon juice, and mustard until blended. Fold in crab meat and bread crumbs.
    3. Form mixture into 8 rounds and arrange on baking sheet. Flatten slightly (wash hands) and coat tops with spray. Bake 10–12 minutes until tops are golden and centers are 145°F. Serve with lemon wedges.
Other Preparation Methods
    • Hot dip: Combine with electric mixer: 16 oz Deli artichoke spinach dip, 8 oz softened cream cheese, 1 ½ cups shredded white cheddar cheese, and ½ cup sliced fresh green onions. Fold in 1 lb drained, cleaned fresh lump crab meat. Cook in slow cooker on LOW 1 ½ hours, stirring occasionally, or until bubbly and 145°F. Serve with buttery-flavor crackers.

Amount per ¼ recipe serving: Calories 370, Total Fat 24g, Sat Fat 3.5g, Trans Fat 0g, Chol 190mg, Sodium 840mg, Total Carb 6g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 29g, Vitamin D 0%, Calc 10%, Iron 6%, Potassium 10%