Maryland-Style Crab Cakes
Maryland-style crab cakes with jumbo lump crab, Old Bay, Hellmann's, and a gentle hand — baked in the oven and served with a simple homemade lemon mayo.
MediumPrep: 20 minCook: 16 minServes 4Oven
Ingredients
- ●1 lb fresh jumbo lump crabmeat
- ●1 whole egg
- ●2 tsp lemon juice
- ●1/4 tsp Worcestershire sauce
- ●1/2 Cup Hellmann's mayonnaise
- ●1/2 tsp dry mustard
- ●1/2 tsp celery seed
- ●2 tsp Old Bay seasoning (no extra salt needed)
- ●1/8 tsp black pepper
- ●2 Tbsp flat-leaf parsley, chopped
- ●1 Tbsp breadcrumbs, plus 1 1/2 Cup for coating
- ●For the lemon mayo:
- ●1/2 Cup Hellmann's mayonnaise
- ●Juice and zest of 1 lemon
- ●1 tsp Dijon mustard
- ●1 Tbsp flat-leaf parsley, chopped
Assembly
- 1.Preheat the oven to 350°F (convection humid) or 375°F (conventional).
- 2.Whisk the egg in a bowl until blended. Stir in the lemon juice, Worcestershire sauce, and mayonnaise.
- 3.In a separate bowl, mix the dry mustard, celery seed, Old Bay, pepper, parsley, and 1 tablespoon breadcrumbs.
- 4.Add the dry ingredients to the wet ingredients and stir to combine.
- 5.Remove any shell fragments from the crabmeat. Gently fold the crab into the wet mixture with your hands, taking care not to break the lumps.
- 6.Gently fold in the remaining 1 1/2 cups of breadcrumbs, coating the cakes without breaking up the crab.
- 7.Form the mixture into 4 cakes and coat each with remaining breadcrumbs. Chill for 1 hour.
- 8.Place the cakes on a greased baking sheet. Bake at 350°F convection humid for 16 minutes, or at 375°F conventional for 18-20 minutes, until lightly browned and cooked through.
- 9.For the lemon mayo: whisk together the mayo, lemon juice and zest, Dijon, and parsley.
- 10.Serve the crab cakes warm with the lemon mayo on the side.
Photo coming soon
The Story
“These have been a staple of my dad's for years — raved about by friends and family every time. They work for a low-key dinner or as an upscale dinner-party dish, and they're not as much work as they look. The key is a gentle hand when folding in the crab so the lumps stay intact. My dad swears by cooking them at 350°F convection humid for 16 minutes — if you don't have a convection oven, 375°F conventional for 18-20 minutes gets you to a similar place.”