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Maryland Crab Cakes II

Maryland Crab Cakes II

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Bea Gassman

Bea Gassman

Maryland is famous for its crab cakes! After you've tried this recipe, you'll know why.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 192 mg
  • 64%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven broiler.
  2. Mix together crabmeat, bread crumbs, parsley, salt and pepper.
  3. Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet.
  4. Broil for 10 to 15 minutes, until lightly brown.
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Reviews

doracrawford
471

doracrawford

6/27/2007

I'm from Maryland also. The recipe sounds OK except PLEASE don't shred the crab meat. It should stay in lumps and be handled gently. It's traditional to use Maryland's own Old Bay seasoning, not hot sauce. Also, when formed the cakes should be refrigerated for about half an hour, to firm up a little and prevent their breaking up in the pan.

CarrieOsman
255

CarrieOsman

1/3/2004

I was born and raised in Baltimore, Maryland, so if anyone knows a good crabcake, it's me. And this recipe will make you one FINE crabcake! I didn't have dry mustard on hand, but I substituted a bit of spicy brown, and it worked just fine. A tip - do NOT overmix the crab meat - it will not turn out the way it's supposed to if you do - it's supposed to be lumpy! (People who weren't raised in MD tend not to know this, I've found.) If you can find Old Bay in your supermarket, BUY IT - it makes the difference! And of course, good Maryland crabmeat, if you can! Thanks, Bea, this rivals my own recipe! :-)

AVIDCOOK
163

AVIDCOOK

7/15/2003

I am from Maryland and we DO love our crabcakes!! It is important to use fresh, not canned crabmeat, lump is the best. I know this makes it more expensive but it is the difference between great and boring Mrs. Paul's. Also, I like to add some Old Bay seasoning to spice it up. Be gentle when mixing together the ingredients so you don't break up the sweet lumps of crabmeat, you don't want it to be fine like catfood!! I also like to saute my crabcakes in butter in a skillet rather than broil them, but either way this is a delicious and authentic recipe. Yummy.

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