Maryland Crab Cakes I

"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 gr..." See moreeat. 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!"

"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 ..." See morecame from a previous recipe and it really works!"

"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 dow..." See moren 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."