EASY MARYLAND CRAB CAKES STORY

EASY MARYLAND CRAB CAKES

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This recipe for Maryland crab cakes uses no filler, so all you get is the creamy flavor of the crab meat with a hint of Old Bay seasoning.

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I like to use lump crab meat for these low carb crab cakes, but you could just as easily use smaller pieces with some lump mixed in for a less expensive alternative.

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INGREDIENTS

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Blend mayonnaise, mustard, eggs, Parmesan, onion powder, garlic powder, parsley, and Old Bay in a medium bowl.

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Fold in crab meat, taking care not to break the lumps.

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Divide crab mixture into 4 large or 6 small portions.

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Shape each portion into a ball and place on a baking sheet lined with parchment paper.

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Drizzle crab cakes with melted butter.

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Bake 20 to 25 minutes, until golden brown.

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These crab cakes must be baked. If you try to deep fry them, they will fall apart in the oil.

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MORE SEAFOOD RECIPES

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