Classic Maryland Baked Crab Cakes
Indulge in the authentic flavors of Maryland with these exquisite baked crab cakes! Born and raised near the Chesapeake Bay, I’ve honed this recipe to highlight the delicate sweetness of fresh lump crabmeat, blended with a zesty mixture of seasonings and fresh herbs. The gentle baking process ensures each crab cake retains its moisture while developing a perfectly golden and crisp exterior. Serve these delightful bites with a variety of dipping sauces like tangy remoulade, creamy tartar, sharp mustard, or even my favorite roasted red pepper sauce. Ideal for lunch, snacks, or appetizers, and perfect for gatherings—make a larger batch and freeze them for later enjoyment; simply defrost and reheat them in a skillet for a quick and tasty meal!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Lump crabmeat
2 lbs (fresh, picked over for shells)
Eggs
2 (large, beaten)
Mayonnaise
3/4 cup (regular or light)
Lemon juice
1/2 (freshly squeezed)
Worcestershire sauce
1 tablespoon
Dijon mustard
1 tablespoon
Baking powder
2 teaspoons
Panko breadcrumbs
1/2 cup (plain or Japanese style)
Old Bay Seasoning
1-3 teaspoons (to taste)
Fresh parsley
1-2 tablespoons (chopped)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the eggs, mayonnaise, lemon juice, Worcestershire sauce, Dijon mustard, baking powder, Old Bay seasoning, and chopped parsley. Whisk together until the mixture is smooth and well combined.
3
Gently fold in the lump crabmeat, taking care to preserve the lumps of crab for a tender texture. Be cautious not to overmix.
4
Using a '2 tablespoon' measuring spoon or your hands, scoop out heaping portions of the mixture and form them into patties approximately 2 1/2 inches in diameter.
5
Place the formed crab cakes on a baking sheet lined with parchment paper or sprayed with non-stick spray, ensuring they are spaced apart to allow for even cooking.
6
Bake the crab cakes in the preheated oven for about 15-20 minutes, or until they are golden brown on top. For added crispness, you may broil them for the last 2-3 minutes of baking.
7
Serve warm, accompanied by your choice of dipping sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic Maryland Baked Crab Cakes?
They are authentic seafood patties made with fresh lump crabmeat, Old Bay seasoning, and herbs, baked to a golden crisp instead of fried.
How much crabmeat is required for this recipe?
The recipe requires 2 pounds of fresh lump crabmeat.
What is the recommended oven temperature for baking crab cakes?
The oven should be preheated to 350°F (175°C).
Can I use light mayonnaise in this recipe?
Yes, you can use either regular or light mayonnaise according to your preference.
How do I ensure the crab cakes are extra crispy?
You can broil the crab cakes for the final 2-3 minutes of the baking process to add extra crispness.
What type of breadcrumbs should I use?
The recipe calls for 1/2 cup of Panko breadcrumbs, either plain or Japanese style.
How long do the crab cakes need to bake?
Bake them for approximately 15-20 minutes, or until the tops are golden brown.
Can I freeze these Maryland crab cakes?
Yes, you can make a large batch and freeze them; simply defrost and reheat in a skillet later.
What size should I make the crab cake patties?
Form the mixture into patties that are approximately 2 1/2 inches in diameter.
What dipping sauces pair well with these crab cakes?
Recommended sauces include tangy remoulade, creamy tartar, sharp mustard, or roasted red pepper sauce.
How much Old Bay seasoning is recommended?
You should use 1 to 3 teaspoons of Old Bay, depending on your taste preferences.
What is the secret to a tender texture in crab cakes?
Gently fold in the lump crabmeat to preserve the large chunks and avoid overmixing.
How many eggs are used as a binder?
The recipe uses 2 large, beaten eggs to help bind the ingredients.
Should I use fresh or bottled lemon juice?
Freshly squeezed lemon juice (from 1/2 a lemon) is recommended for the best flavor.
Do I need to grease the baking sheet?
You should line your baking sheet with parchment paper or spray it with non-stick spray.
What herbs are included in the recipe?
The recipe includes 1-2 tablespoons of chopped fresh parsley.
Is baking powder necessary for crab cakes?
Yes, the recipe uses 2 teaspoons of baking powder to help with the texture.
What is the best way to measure the portions?
You can use a '2 tablespoon' measuring spoon to scoop out consistent portions.
Should I check the crabmeat for shells?
Yes, always pick over fresh crabmeat to ensure any remaining bits of shell are removed.
What kind of mustard is best for this recipe?
The recipe specifies 1 tablespoon of Dijon mustard.
Is this recipe suitable for appetizers?
Yes, these crab cakes are perfect for lunch, snacks, appetizers, or party gatherings.
What role does Worcestershire sauce play?
It adds a savory, zesty depth to the seasoning mixture.
How do I prevent the crab cakes from falling apart?
Using eggs and Panko breadcrumbs as binders and baking them on parchment paper helps maintain their shape.
Can I serve these warm or cold?
These crab cakes are best served warm, immediately after baking.
Are these crab cakes gluten-free?
As written, they contain Panko breadcrumbs which have gluten. You would need a gluten-free substitute to make them gluten-free.
How far apart should I space the crab cakes on the tray?
Ensure they are spaced apart sufficiently to allow for even heat circulation and cooking.
Can I use different types of crabmeat?
While lump crabmeat is preferred for its sweetness and texture, you can use other grades of crab if necessary.
What makes this a 'Maryland' style recipe?
The use of Old Bay seasoning and lump crabmeat with minimal filler is characteristic of Chesapeake Bay traditions.
Is the recipe easy for beginners?
Yes, it is tagged as an 'easy recipe' with straightforward mixing and baking steps.
How do I reheat leftovers?
You can quickly reheat them in a skillet to maintain their crisp exterior.