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Maryland Crab Cakes I

Maryland Crab Cakes I

  • Prep

    12 m
  • Cook

    8 m
  • Ready In

    20 m
John L.

John L.

Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like my recipe just a tad better. Don't tell mom.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 896 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  1. Pick the crab meat to remove any remaining pieces of shell.
  2. Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning (tm). Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
  3. Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.
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Reviews

anchrista
427

anchrista

1/7/2004

This recipe will definately be a keeper. I made a big mistake - I used canned crabmeat and forgot to rinse it first - my crabcakes were salty! I will definately make it again and I know it will be great. My patties stayed together fine. I used a cast-iron pan and I believe that really makes a difference - it browned the crabcakes quickly and made an excellent crust - turning them over was no problem. Don't try turning the cakes over until you have a good crust and don't forget to rinse your canned crabmeat!

MNT
298

MNT

9/30/2003

Best crab cakes I've made and I've tried alot of recipes. To keep them from falling apart I shape the mixture into balls for the first side and the after I turn them I flatten into patties. This hint came from a previous recipe and it really works!

Sarah
215

Sarah

4/25/2004

We made these a few times and followed the recipe exactly. They turned out great. I chose this recipe because it called for bread instead of bread crumbs. I wanted to modify the recipe to cut down on the number of crab cakes and added some celery and onion. We liked the crunch of the celery. Here's my changes. Drain well: 1 can lump crabmeat (Lump crabmeat is the best in the can because it has the biggest pieces) – put in a strainer – press down and let sit for ½ hour to drain. Mix: 1 egg, beaten, 2 tablespoons mayonnaise, 3/4 teaspoon Dijon-style prepared mustard, Couple dashes Worcestershire sauce, 1 tsp Old Bay Seasoning, 1 T finely minced onoin, small stick celery finely minced, 2 slices white bread, cut into small pieces. Add crabmeat – gently mix. Lightly bread the patties with cracker meal. Fry them in olive oil until brown. We liked them fried in olive oil for that fried taste. We fried our first batch in butter and they just didn't taste as good to us - they didn't come out nice and crunchy like we like them.

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