These easy, delicious Baltimore style crab cakes are baked then broiled, and made from lump crab meat with a small amount of filler- just enough to hold them together!
Crab cake ingredients:
- 1 pound of lump crabmeat*
- 3 tablespoons of mayonnaise
- 2 teaspoons dijon mustard
- 1 teaspoon worcestershire sauce
- juice from 1/2 lemon, (you can cut the other half into wedges for garnishing)
- 1/4 teaspoon paprika
- 1/4 teaspoon celery salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon black pepper
- 2/3 cup panko breadcrumbs
- 1 large egg
- 2 tablespoons of fresh chopped parsley
- 4 tablespoons of salted or unsalted butter
- non-stick cooking spray
- cocktail, tartar sauce or melted butter
- extra lemon wedges
- Preheat your oven to 400°F. Drain the liquid from the crabmeat, using a mesh strainer. You can gently pat the crab meat dry with a paper towel if you wish. Transfer the crab meat to a mixing bowl. Inspect the crab meat closely to make sure there are no shell remnants.
- In a small separate bowl, whisk the mayonnaise, dijon mustard, worcestershire sauce, lemon juice and dry seasonings together.
- Add the wet mixture from step 2 to the large bowl of crabmeat. Add the egg, panko breadcrumbs and chopped parsley. Mix everything together with a rubber spatula until just combined. Try not to over-mix because you want the lumps of crab to remain in tact.
- Using an ice cream scoop or 1/4 cup measuring cup, portion the crab meat mixture into mounds. Don’t pack or flatten the crab cakes. Arrange each crab cake on a greased baking sheet as you shape them.
- In a small saucepan, heat the butter over a low flame until fully melted. Use a pastry brush to brush each crab cake with a generous amount of butter.
- Bake the crab cakes in the oven for 13 minutes, then turn your broiler on and let them sit under the broiler for 3-5 minutes more. Be sure to watch them closely so they don’t burn!
- Remove the crab cakes from the broiler, and remove each crab cake from the baking sheet using a metal fish spatula. Arrange them on a platter and serve the crab cakes with some fresh lemon wedges, leftover melted butter and tartar sauce or cocktail sauce.
Blue crab is traditionally used for Baltimore/Maryland style crab cakes, but you can substitute any handpicked lump crab meat
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main dish, appetizer, side
- Method: Baked and Broiled
Keywords: seafood, crabcakes, Maryland, crab, shellfish, baked, broiled