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4.78 from 18 votes

John's Maryland Baked Crab Cakes

Maryland born and bred, these Maryland Baked Crab Cakes are my husband's secret recipe -- and obviously the best around!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Dinner
Cuisine: American
Keyword: crab cakes
Servings: 5 large crab cakes
Calories: 113kcal
Author: Feast

Ingredients

  • 1 pound jumbo lump crab meat
  • 1 egg beaten
  • 2 teaspooons Worcestershire sauce
  • 1 teaspoon dry mustard
  • 2 Tablespoos mayonnaise
  • 2 teaspoons lemon juice
  • 1 Tablespoon Dijon mustard
  • ¼ cup saltine crackers crushed
  • 1 Tablespoon Old Bay plus more for on top
  • 1 Tablespoon unsalted butter sliced into 5 pads
  • parsley chopped, optional for garnish

Instructions

  • Preheat oven to 425Ëš F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
  • Add all ingredients except for the butter in a bowl. Mix with hands or spoon until all ingredients are combined. Form into 5 medium-sized mounds (the won't be too moldable because there's little filler -- that's okay. If you can't even form a mound without the cake falling apart, stick in the refrigerator for at least 20 minutes). Transfer each cake to baking sheet. Place pad of butter on top of each crab cake. Sprinkle additional Old Bay on top of the butter.
  • Bake for 10 minutes. Stick under the broiler for an addition 3-5 minutes. Let cool for a few minutes before serving! Enjoy!

Notes

 
Make Ahead: Make crab cakes (don't bake) the night before you're going to eat them. 
Leftovers: These crab cakes keep really well. Reheat in the microwave or place them back in the oven at 350˚ for about 15 minutes. 

Nutrition

Calories: 113kcal | Carbohydrates: 4g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 71mg | Sodium: 845mg | Potassium: 221mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 93IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 1mg