Crab Cakes

For a few years after college, I lived in Washington, D.C., which happens to be a fantastic place for enjoying blue crabs. During my time there, I had the pleasure of eating many, many crab cakes. These crab cakes bring a taste of Maryland to your dinner plate.
15 minutes
25 minutes
Show nutritional information
This is our estimate based on online research.
Fat:2 g
Carbohydrates:0 g
Protein:20 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to bake at 350°F.
  2. In a large mixing bowl, combine crab meat, egg, mayo, shallot, parsley, and Old Bay seasoning.
  3. Form crab mixture into cakes, about the size of the palm of your hand.
  4. Place cakes on a parchment-lined baking sheet.
  5. Sprinkle tops of cakes with additional Old Bay seasoning.
  6. Bake for 25 minutes.
  7. Top crab cakes with the mustard sauce and serve.
  8. Garnish with parsley, fresh chives, or a lemon wedge.

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  1. Mel
    April 8, 2012

    I made these for my finicky sister in law today. For my taste I added more lemon juice and old bay, and used the chipotle mayonnaise to make my seafood sauce. They were a hit! It’s lovely accenting the lump crab without tons of fillers.

  2. rxdawg
    April 27, 2012

    These are a regular in my house. They are so quick and simple I’ve made them for a weeknight dinner, but so delicious they are great for preparing for a Saturday night dinner with friends! Even my non-eating Paleo hubby requests these. I made them last week and stuffed the mixture in chicken – it was fabulous!

  3. Rositsa
    May 13, 2012

    I have never been a fan of crab cakes but I have made these on several occasions and just love them. Even my wife who is not a crab fan of any kind likes them and eats them. That is what has been best about changing to a paleo lifestyle is the fact it creates opportunities to try new things in new ways.

  4. coffeemom
    February 13, 2013

    We made them in cupcake tins as suggested by a previous post, since they didn’t hold together making them into patties. They came out well. I would suggest oiling the cupcake pan with coconut oil so they come out easy.

  5. dianaabyers
    May 20, 2013

    These are a staple at our house. They are super easy to make and are great on a salad for lunch the next day. I don’t have any issues making them into a patty. I just smoosh them down on the pan, they stay together and come out perfectly.

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