Maryland Lump Crab Cakes
30 mins (prep 15, cooking 15)
12 ingredients
20 servings
There's nothing like a good Maryland crab cake! I was born in Maryland, and I've found that they just can't make crab cakes up here that even compare to the one's by the Chespeake Bay! I choose to bake these in the oven, but they can also be pan fried in oil until golden brown. Can be served with remoulade sauce, tartar sauce, mustard, or my roasted red pepper sauce. After baking, extra crab cakes can be frozen. I usually defrost, and then reheat cakes in a nonstick pan until heated through and slightly crisp on the outside.

Categories:  <-30-mins , lunch~snacks , low-sat.-fat , main-dish , oven , seafood , shellfish , number-of-servings , equipment , low-carb , appetizer , low-in... , crab , time-to-make ,
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Serving Size (17.12 g)
Servings 20
Amount per Serving
Calories 78.81 Calories from Fat 64.26
% Daily Value *
Total Fat 7.14g 219.75%
Saturated Fat 1.01g 100.56%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 136.62mg 113.85%
Total Carbohydrate 3.42g 22.83%
Dietary Fiber 0.25 g 19.99%
Sugars 0.41 g %
Protein 0.59g 23.69%
Vitamin A 16.41IU% Vitamin C 0.22mg%
Calcium 46.31mg% Iron 0.44mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
lump crabmeat, chopped fresh parsley