Yummy apple muffins accentuated with cider’s acidity. Finished up with a delicious streusel topping that the entire family will like. Reminds me of a pleasant fall day spent gathering apples…
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 crab cakes |
Ingredients
- 1 pound crabmeat
- 2 slices white bread, crusts trimmed
- 1 large egg, beaten
- 1 tablespoon Old Bay Seasoning TM
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon-style prepared mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons butter
Instructions
- Place crab meat in a large bowl and remove any remaining shell pieces.
- Break bread into small pieces and add to crab meat. Add beaten egg, Old Bay seasoning, mayonnaise, mustard, and Worcestershire sauce to the bowl. Mix by hand to avoid overworking crab meat; you want to keep the lumps of meat as much as possible. Form into 6 patties.
- Heat butter in a skillet over medium heat.
- Fry patties in hot butter until golden brown, about 4 minutes per side.
Nutrition Facts
| Calories | 166 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 3 g |
| Sodium | 896 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Some of these reviews are weird to me. The only thing missing was when to add the melted butter, but I just added it to the egg mix. I used two eggs instead 3/4 cup egg substitute as it seemed a bit much. My “cakes” didn’t fall apart, but with flipping you have to be very careful. I chose to bake mine at 375F, 15 minutes on both sides, and let sit for about three minutes and served. I will definitely add this to my staples.
Great recipe, however, for me plain bread crumbs worked better than the 2 slices of bread without ends.
Crab cakes are best when refrigerate for at least 1//2.
Try broiling the crab cakes instead of frying. Less bad fat and healthier!!!!
Nobody has ever accused me of going easy on the salt….but wow way too much Old Bay in this recipe!!
My cakes fell apart into a crumbly mess. And the instructions should tell you to rinse the crab. Mine were so salty, I couldn’t eat them.
We get crabs all summer living on the Chesapeake Bay. I make these the next day after picking all the leftover crabs. They are delicious and easy to make.
Absolutely fabulous! Just like the ones I had on vacation and couldn’t get enough. I left out the Worcestershire sauce, but they were delicious and the predominant flavor was the sweet crab! I also fried/sautéed in olive oil verses butter.
I did not make any changes to this recipe. I made this for my husband for his birthday he loves it. Found out that my son who is autistic and has texture issues also loves these crab cakes so I will definitely be making this often. it looks like a traditional Maryland style crab cake and my wife made it perfect.
Easy recipe to follow, made exactly as many as it said, and everyone loved them!
Yes-delicious Maryland crab cakes!
Being from Chesapeake Bay area and making my living on the water….these are the real deal.
Great Recipe
omg! my go to recipe for crab cakes!!!
Only ok. Nothing compares to fresh lump crabmeat from Maryland – these crab cakes are only as good as the crab meat
I used this recipe and love it. I added salmon with the crab meat
Made as written and my husband and I both liked it a lot. Only thing I would change next time I make this recipes is to use 2 teaspoons Old Bay instead of 1 tablespoon.
Followed the recipe pretty closely with the modifications suggested in other reviews… 1) selected a good white bread (probably made no difference but with the price of crab meat why skimp?) 2) less Old Bay – about 2/3 Tbsp 3) used yellow mustard instead of Dijon 4) folded in the crab after mixing the other ingredients well 5) chilled in fridge for an 45-60 minutes and then broiled for around 10 minutes Crabs cakes stuck together nicely and came out excellent!
I liked the recipe. The addition of the egg was a good idea since it helped bond the crab cakes together as they cooked. Having said that, a rich cheese/cream sauce is needed. For that, I placed some diced sharp cheese in a sauce pan, along with a half cup of cream, and small amounts of garlic and parsley paste.. Once the sauce is heated to consistency, it can be poured over the crab cakes.
The only change I made instead of bread I used 6 unsalted saltine crackers. I let all ingredients marinade together about 30 minutes and carefully folded mixture into lumb crab meat. I added about 2 table spoons of olive oil with the 2 table spoons of butter in a frying pan waited until pan was hot place my crab cake in the hot oil and butter fried on both sides and they came out wonderful taste was good an texture of the crab cake was delicious.
I made no changes and these are excellent. It does help to refrigerate them for a while before cooking.