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 servings 166 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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. 163 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...

I am from Maryland so a few hinters. Never ever flatten your crab cakes like the picture! A Mayland crabcake should be the size of your fist and fluffy. Fold in gently (to prevent shredding) of ...

This recipe is very good but a bit too salty with the tablespoon of Old Bay it calls for. The second time I made it, I used just half a tablespoon of Old Bay and substituted a tablespoon of very...

I'm from Maryland and this recipe is to die for! I made mini crab cakes as an appetizer and my friends raved over them. I added another egg and it did stay together very well. I also used crabs ...

I added a tad less of the old bay and dijon mustard--little less salty tasting. Also, sprayed a cookie sheet and tops of cakes with pam and baked on 375--came out just as crispy and tasty as fr...

i have read other reviews and i understand that apparently, crab cakes from maryland are supposed to fall apart. i'm from texas, where we think of a crab cake as sticking together. so, if you're...

I've never even attempted to make crabcakes, I was shocked at how easy these were to make. I substituted bread crumbs for the white bread, and doubled the amount of egg...seems to make it stic...