Maryland Crab Cakes
This recipe outlines a simple method for making baked Maryland crab cakes. It involves gently combining jumbo lump crabmeat with a binder mixture, portioning the cakes, and baking them until cooked through and lightly browned.
Equipment
- 1 Mixing Bowl
- 1 Measuring Cups and Spoons
- 1 Baking Sheet
- 1 Scale (optional, for portioning)
Ingredients
Main
- 2 eggs
- 3/4 cup mayonnaise
- 1/2 lemon juiced
- 1 teaspoon Worcestershire
- 1 tablespoon Dijon mustard
- 2 teaspoons baking powder
- 1/2 cup Japanese bread crumbs panko
- 1 teaspoon crab boil seasoning
- 1 tablespoon finely chopped Italian parsley
- 2 pounds jumbo lump crabmeat
Instructions
- Preheat oven to 350 degrees F.
- Combine all ingredients excluding crabmeat and mix thoroughly. Add crabmeat and toss gently to prevent the lumps from breaking up. Portion to 4-ounce servings and bake for 11 minutes.
Notes
Handle the jumbo lump crabmeat gently; the goal is to keep those large lumps intact for the best texture. Use a silicone spatula to fold the mixture together. Ensure the oven is fully preheated before baking. While this recipe bakes, crab cakes are traditionally pan-fried for a crispy exterior; consider a quick sear in a hot pan after baking for added texture, or adjust cook time/temp if preferring solely pan-fried. Using fresh lemon juice is key.