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 salad. The one-pound tins of crab from Costco are the best deal around and every time we shop there, I make sure I pick up a tin of jumbo lump!

No bread crumb needed, there are sautéed vegetables to add flavor to the crab with a bit of mayo and egg to keep it together. These taste great!

Maryland Crab Cakes for Bariatric Eating



Maryland Crab Cakes
  • ¼ cup finely diced onion
  • ¼ cup finely diced red bell pepper
  • 1 tablespoon butter
  • ½ teaspoon Old Bay seasoning
  • 2 teaspoons lemon juice
  • 2 tablespoons Hellmann's Mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons egg (scramble egg, then measure)
  • 1 pound lump or jumbo lump crab
  1. Preheat oven to 400 degrees.
  2. Saute, onion and peppers in butter until softened, 3 to 4 minutes.
  3. Stir in the Old Bay seasoning and lemon juice - remove from heat to cool.
  4. Blend mayonnaise, mustard, and egg in a medium bowl.
  5. Stir in the sautéed vegetables including any pan liquids.
  6. Gently fold in the crab, being careful not to break up the lumps.
  7. Using a large ice cream scoop, divide into eight even portions on a baking sheet.
  8. Bake 20 to 25 minutes, until lightly browned.

Maryland Crab Cakes for Bariatric Eating

The Inspire Diet