Maryland Crab Cakes I

Maryland Crab Cakes I


"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."


20 m {{adjustedServings}} servings 166 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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

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  • Prep

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  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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  1. 162 Ratings


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...

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...

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 c...