Maryland Crab Cakes - No Filler - Low Carb and Bariatric Friendly
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. I like to use lump crab meat, but you could just as easily use smaller pieces with some lump mixed in for a less expensive alternative that will actually stick together a little bit better than just the lump crab on its own.
Blend mayonnaise, mustard, eggs, Parmesan, onion powder, garlic powder, parsley, and Old Bay. Gently fold in crab, being careful not to break up the lumps.
Divide crab mixture into 4 large or 6 small portions. Shape each into a ball and place on a baking sheet lined with parchment paper.
Drizzle crab cakes with melted butter. Bake 20 to 25 minutes, until golden brown.