Maryland Crab Cakes
About This Recipe
“If you have ever been to the Maryland area or once lived there you would know how AWESOME the seafood is! This recipe will not disappoint you! It was handed down to me from my Mommom, who has lived in Delaware ( Maryland’s Neighbor) her entire life. Please try it and I hope you enjoy it as much as I have over the years!”
Ingredients
Directions
Reviews
“Nothing beats a MD crabcake! Yummmmy :-)”
“Made this but followed my Mom’s recommendation, instead of saute I bake them in the oven for 10 minutes, then broil for another 5 minutes. They are really good, not greasy and make good appetizer. Thanks for sharing your recipe.”
“Really great!I baked mine for 20 minutes at 425F on a greased cookie sheet instead of pan frying to cut down on the fat and they turned out perfect.”
“I have been making this recipe for years, and tonight to spice it up I made homemade breadcrumbs.Much easier than I thought and worth every minute.A few pieces of stale bread in a food processor and the some zest from a lemon.Heat up about half a stick of butter with the breadcrumbs, salt, pepper, and old bay.Stir on medium heat for about 10-15 minutes. Let cool. I used about 3/4 cup because it was lighter than dried. I chilled the crab mixture for a few hours then formed patties and dipped them in the leftover breadcrumbs.I refrigerated for another hour.I fired them in olive oil for about 8 minutes per side. This was already my favorite crab patties recipe, but the homemade breadcrumbs made it mind blowing.”
“Sorry but I didn’t like these at all.I guess I prefer the more bready crab cakes because the ratio of crab to bread crumbs seemed way off to me.The worchestershire taste was way too strong for my liking as well.However, my husband liked these as he does not care for the bready cakes.Oh well, guess there’s no pleasing us both:)”
“I made crab cakes with this recipe for Christmas Day dinner–totally delicious! I mixed up the ingredients ahead of time and relaxed for 2 hours while it chilled. They turned out restaurant quality and the flavor was so yummy! These are as good as any that we have eaten in some of the best places in our state (MD).”
“Great recipe! I too would recommend upping the spices, and I chose to add diced raw onion and celery to mine for a bit of texture. I wavered between frying in butter (because that’s how it done!) and baking. I’m a pescatarian and this was my Thanksgiving turkey replacement so I went for broke and fried them, next time though I’ll try baking now that I know how good they are!”
“I made these with 3 cans of crab meat and cooked in a non-stick pan with no oil..Also used just 1T of worcestershire.The flavor was really good and they held together nicely.Very easy meal.Thanks for posting!”
“Would like to give it 4.75 stars — darn good recipe!Read through most of the reviews and saw several comments about the crab not coming through and one that stuck out was a person that used canned crab.I’ve made this several times now and this past time I bought a cheap can of canned “white crab meat”.Followed the recipe with the exception of increasing the old bay by 25% (love old bay)!Even with the canned crab meat this recipe shines.I do drizzle a little butter over it and prefer baking it as others have done…also followed the suggestions regarding chilling it for an hour or so before making the cakes.The only reason I fall a little short of the 5 stars is I’m use to something else in there.A very little bit of onion, little bell pepper..something.That being said – that I’m “use to that” — I like the recipe the way it is and will continue to make it without adding anything other than butter.I know that sounds wrong to take a star off because it doesn’t have something that I’m not going to add back in — it’s simply that I’ve never had a Maryland crab cake (in Maryland) that did not have a little something else in it.. but I do LOVE these!!!”
“These were wonderful!”
“Great recipe.My family really enjoyed these.Thanks for posting.”
“I fried at medium heat in 1/4″ vegetable oil and made approximately 9 cakes.Next time I’ll slightly lower the heat to ensure they are cooked though slightly better.Doubled the Old Bay.These were delicious.”
“These were very good.Thanks Leslie O.My son (15) made them.We used Dijon and mayo for a dipping sauce and some scallions cut up too.”
“I’ll just add my 5 star review to the rest.”
“We found these to be a little bland; perhaps for our tastes a little more seasoning would have helped.They formed nicely into patties and cooked up perfectly crisp on the outside and meaty on the inside.”
“I’ve made these a couple times now and they are some of the best crab cakes I’ve ever had.They were so good I didn’t put anything on them and ate them right out of the pan and the next day had one as a sandwich.Although I bet they’d be amazing with a nice creamy sun dried tomato sauce or a creamy cocktail sauce.If I hadn’t made these with my own hands I would have thought they were from a commercial restaurant or professional chef.Thank you for sharing this super yummy recipe!Oh and its easily cut in half or doubled and works great.”
“Excellent crab cakes!I did squeeze some lemon on top before serving.”
“We really enjoyed these !! Made exactly as directed. Thank You!!”
“These crab cakes are delicious, they are better than ones I order in restaurants.Great recipe, I will throw my others away.I followed the directions exactly and they were awesome.”
“These were great! Will make again. Thanks!”