Baked Maryland Lump Crab Cakes

Name: Baked Maryland Lump Crab Cakes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 0 teaspoons black pepper; 59 milliliters bread crumbs; 2 Tbsps butter, melted; 1 teaspoon dried parsley; 177 milliliters cholesterol-free egg product; 454 grams lump crab meat; 1 Tbsp mayonnaise; 1 teaspoon mustard powder; 2 teaspoons seafood seasoning, such as Old; 1 teaspoon Worcestershire sauce

Baked Maryland Lump Crab Cakes is a pescatarian hor d'oeuvre. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. One portion of this dish contains roughly 9g of protein, 5g of fat, and a total of 89 calories. From preparation to the plate, this recipe takes roughly 40 minutes. Head to the store and pick up mayonnaise, pepper, lump crab meat, and a few other things to make it today.

Instructions

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

Equipment you will use

Baking Sheet

Oven

Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.

Ingredients you will need

Seafood Seasoning

Mustard Powder

Worcestershire Sauce

Baking Powder

Breadcrumbs

Mayonnaise

Crabmeat

Parsley

Butter

Pepper

Bread

Egg

Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.

Ingredients you will need

Crab

Equipment you will use

Baking Sheet

Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

Ingredients you will need

Crab

Equipment you will use

Oven

Equipment

Baking Sheet

Oven

Ingredients

Servings:

1teaspoon

baking powder 0teaspoons

black pepper 59milliliters

bread crumbs 2Tbsps

butter, melted 1teaspoon

dried parsley 177milliliters

cholesterol-free egg product 454grams

lump crab meat 1Tbsp

mayonnaise 1teaspoon

mustard powder 2teaspoons

seafood seasoning, such as Old 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.