Maryland Crab Cake Superbowl Recipe

January 23, 2013 · 10 comments

Looking to make a Superbowl recipe that honors a team playing in the game? Try my healthy, baked Maryland Crab Cake recipe. Baltimore, as you know by now, will be facing off against the San Fransisco 49′ers next Sunday. Even though they beat my beloved Patriots, I’m going to cheer for Joe Flacco who is also a University of Delaware alumni. Who are you rooting for?

Maryland Crab Cake Superbowl Recipe (Makes 8 medium or 16 small patties)

  • 1 tbsp Lemon Juice
  • 2 tsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1 tsp Cholula or other hot sauce
  • 1/2 tsp of Old Bay seasoning
  • 1/4 tsp of salt
  • 1 Egg
  • 1/4 cup of chopped Green Onion (usually just 1 stock)
  • 1/2 cup of finely chopped Red Bell Pepper (you can used jarred if you prefer)
  • 2-4 tbsp chopped Parsley
  • 1/2 cup of Whole Wheat Breadcrumbs (see below for gluten free option)
  • 1 cup Crab Meat (I mixed 1/3 lump with 2/3 Jonah crab meat)

Combine the first 7 ingredients. Whisk together until well blended. Next add in the green onion, red pepper and parsley. Mix together. Gently fold in 1/4 cup of breadcrumbs and the crab meat, careful not to break up pieces of the lump crab. Place remaining breadcrumbs on a plate. You may let crab cakes sit until you are ready to make them. Preheat oven to 400F. Form little patties with your hands or ice cream scoop. Place on top of breadcrumbs and coat top and bottom. Place on to a baking sheet. Either make 8 evenly sized medium patties or 16 small cakes. Cook in the over for 10 minutes. Take out and turn over. Cook for an additional 5-10 minutes. You may also pan fry the crab cakes on each side until golden brown. Enjoy!

Baked Maryland Crab Cakes for Superbowl

Feel free to top with tartar sauce, a little yogurt ranch dressing or more Cholula hot sauce!

Who are you rooting for on Sunday?

Gluten free? Most mustard is gluten-free . Grey Poupon is in fact gfree, and so is Old Bay seasoning! The Jonah crab I bought from Shaws said it was packaged in a factory that handled gluten so you might want to either de-shell your own or just use all lump crab. Lastly, swap the breadcrumbs for gluten free breadcrumbs or buy a bag of lentil chips and crush them up for a crispy substitute! For more gluten free ideas check out the Udi’s Gluten Free Community!

Click here for the nutrition info!

{ 10 comments… read them below or add one }

1 Nicole January 23, 2013 at 12:13 pm

Looks so good! Have you tried using oats as a sub for bread crumbs? It works pretty well. I am also a Pats fan. I was looking forward to being home and watching the pats play oh well.

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2 Sarah January 23, 2013 at 12:15 pm

I do in my meatloaf recipes but since I wanted to make a Maryland Crab Cake, I stuck with good ol breadcrumbs. I will have to try it though. I don’t make crab cakes often because they are $$ and I think roomie has a mild allergy to them…

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3 sara @ fitcupcaker January 23, 2013 at 5:03 pm

that looks great :)

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4 Wainy January 23, 2013 at 6:10 pm

Ravens alll day everyday! Born and raised in Maryland but never had a crab cake :( I developed an allergy to crab in the 4th grade womp womp. Do you think salmon would work as a substitute or any other seafood? Crab is the only seafood I’m allergic to, I know odd I have the weirdest allergies. Love the blog, I read it everyday thanks. GO RAVENS!!!!

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5 Rachel @ painfreekitchen January 24, 2013 at 1:34 pm

I made mine with salmon and it was great! I know a lot of people that are allergic to shellfish :) I made mine with fresh salmon, which I crumbled into pieces, but you can also get canned salmon at the store.

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6 Rachel @ painfreekitchen January 24, 2013 at 1:38 pm

Hi Sarah! Another gluten-free option is just to leave out the breadcrumbs all together :) I’m gluten-free, but I really wanted to make crab cakes. So I left the breadcrumbs out, and after I formed it into patties, I put them on a plate on top of wax paper (or tin foil) and put them in the freezer for 25-30 minutes. Then once they were firmer, I just cooked them on the stove top with a little bit of oil for about 2 minutes per side. Came out great!

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7 Susan @ItsSusan_S January 25, 2013 at 11:01 pm

Great recipe. I made them tonight, only I made them gluten free. I had leftover gf cornbread (http://sugarandspicemarket.com/wp/gluten-free-southern-cornbread/) that I turned into bread crumbs, and it worked out great.

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8 Demenna May 28, 2013 at 1:54 pm

Hi Sarah,

Is it okay to use canned crab meat? I am a little skeptical and would like your opinion. Thanks!

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9 Sarah May 28, 2013 at 2:11 pm

I have not tried! If you do, let me know how it comes out!

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10 Crab Cake Recipe Lover! June 11, 2013 at 6:22 pm

Delicious Crab Cake Recipe! First time I have tried red bell peppers in my crab cakes, but I like it. I missed the Super Bowl Party this year, but there is always next year. Your Crab Cake Recipe will be on the menu.

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