Maryland-Style Crab Cakes

Maryland-Style Crab Cakes

Active Time

10 minutes

Total Time

25 minutes

Serving Size



  • 1 can 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


  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 place 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

  1. 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 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.

Nutritional Information

Amount per ¼ recipe serving: Calories 370, Total Fat 24.00g, Sat Fat 3.50g, Trans Fat 0.00g, Chol 190mg, Sodium 860mg, Total Carb 6g, Fiber 1.00g, Sugars 0g, Protein 29g, Calc 10%, Vit A 0%, Vit C 0%, Iron 6%