Baked Maryland Lump Crab Cakes

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

    • Directions

  • Step 1

    Preheat oven to 375degrees F (190 degrees C). Grease a baking sheet.

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  • Step 2

    Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.

  • Step 3

    Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.

  • Step 4

    Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

    • Tips

    To make a lighter version, omit butter, use fat free mayonnaise, increase the bread crumbs to 5 tablespoons, and use egg whites instead of regular egg product.

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