Maryland Crab Cakes

I used everything and used the panko on a baking sheet and have to flash fridge for 30 min holds it together well flash fried in olive oil 3 min a side and put em in @400 for 18 they were perfect and tasty thanks Chef Mike from wannabe Chef bor a Jay

Easy, very tasty, and not too much breading or filler… I made little ones as an appetizer with cocktails for Thanksgiving. Making full size tonight for family dinner. I’ve tried several other crab cake recipes.. this is THE keeper!

Crab boil? They are not Maryland crabcakes if you don’t use Old Bay Seasoning!

Best drop crab cakes.

I made these for a family reunion party and everyone loved them. Like many others; I changed the quanities this recipe suggests. I used only one pound of crab, only one teaspoon baking powder, one egg and about 1/2 – 3/4 cup Miracle Whip (instead of mayonanaise. However I used a whole 3 1/2 ounce box of the panko Japanese bread crumbs (about 1 1/2 cups. I mixed about one cup of the panko into the recipe, then formed my crab cakes and rolled them in the remaining panko coating the outsides. Additionally, I baked them for about 15 minutes on a cookie sheet, then flipped them over and baked the other side about 15 minutes to get them a light golden color. The 11 minutes the recipe suggested was not nearly enough. My husband mixed up a delicious remoulade sauce to go with them. It made about 20 three inch cake patties. Perfection!!!

Very good recipe from my neighbor Marylander at Turf Valley Resort. Instead of 2 lbs of jumbo lump crab, you can use 1 lb of lump along with 1 lb of regular crab meat and it will also help hold it together as well. I like this recipe, and have added it to my recipes- yum!

I added just a little green onion and pan fried them. But if you refrigerate the mixture the viscosity of the mayonnaise and the raw egg will thicken enough to keep it from falling apart. The trick is to form the cakes while the mixture is really cold and then immediately put them into the frying pan. They’ll form a crust pretty quickly that will keep them together as they cook.

Browning just doesn’t happen at 350 degrees. Try it at 400 and it will turn out better. I tried this recipe with canned salmon and it came out great as well.

we wanted to add in some celery and red pepper so browned them in some olive oil with shallots and garlic then added it into the mix. but you need to dice really finey.

we also used king crab meat which had a different consistency to east coast crab meat but was sensational. i would add some cracked pepper for some spice and maybe more parsley than they recommend.

after frying on both sides to get brown, placed in the oven. the cakes held together ok but we probably could’ve used more panko and perhaps some more egg to help bind the ingredients.

so creamy with thick chunks of crab.

FINALLY a real traditional recipe for crab cakes. Since the good jumbo lump was like $11 per 1/2 pound I used about 1/4 less and added an extra 1/4 bread crumbs. Result = perfection!