No Filler Crab Cakes

5 from 1 reviews
Maryland Crab Cakes
Prep time
Cook time
Total time
The crab is the star, so we are looking to enhance, not cover up the flavor. I bake my crab cakes and no one notices or cares that they are not deep fried or sautéed in butter. These are one of my favorite meals paired with a fresh tomato salad. The one-pound tins from Costco are the best deal around and every time we shop there make sure I pick up a tin of jumbo lump!
Serves: Makes 8 crab cakes
  • 3 tablespoons Hellmann's Mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 tablespoons egg (scramble egg, then measure)
  • 2 scallions finely minced
  • ½ teaspoon Old Bay seasoning
  • 1 pound lump or jumbo lump crab
  • 1 tablespoon butter
  • A squeeze of fresh lemon - optional
  1. Preheat oven to 400 degrees. Blend mayonnaise, mustard, egg, scallions, and Old Bay in a large bowl. Gently fold in the crab, being careful not to break up the lumps. Using a large ice cream scoop, or ring molds divide into eight even portions on a parchment or foil lined baking sheet. Drizzle a few drops of melted butter on top of each cake. Bake 20 to 25 minutes, until lightly browned. Add a squeeze of lemon before serving.


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