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+ servings
Crab cake and Crab meat

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. 
Prep Time 10 mins
Cook Time 20 mins
Total Time 1 hr 30 mins
Course Main Course, Main Dish
Cuisine American
Servings 4 cakes


  • 1/4 cup light mayonnaise Not salad dressing
  • 2 teaspoons Dijon mustard We use horseradish mustard which gives them a little zip.
  • 1 large egg beaten
  • 1 large egg yolk beaten with whole egg above
  • 1/4 cup Parmesan cheese
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon chopped parsley we use dried, but fresh would also be nice. Double amount if using fresh.
  • 1/2 teaspoon Old Bay
  • 1 pound jumbo lump crab meat
  • 1 tablespoon butter melted
  • fresh lemons cut into wedges


  • Preheat oven to 400º.
  • 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.
  • Drizzle crab cakes with melted butter. Bake 20 to 25 minutes, until lightly browned.
  • Add a squeeze of lemon juice before serving.
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