Maryland Crab Cakes III

We LOVED it! I used canned crab, reduced the mayo to 1/2 cup, added one egg, 1T worcestershire, increased the Old Bay to 2T and used 1T ground mustard vs. dijon. The yield was 8 large cakes that were as beautiful as they were delicious when they came out of the oven! I will post a pic next time which will be very soon!

I have been making this recipe for several years and always receive rave reviews from guests. For the

LUMP MEAT IS BEST! BLUE CRAB!

substituted a few things but came out great

Good recipe but I made a few changes – use 1 1/2 lbs of lump crab meat no onions and a little bit of chopped sweet pepper in its place 1/2 cup crushed saltines 1/2 cup plain bread crumbs (plus a little extra) 2 eggs dry mustard instead of brown mustard (cause I didn’t have any) extra old bay

These were so easy and really excellent. Not greasy like the kind you get in restaurants. Needed a little more mayo than called for. I mixed the ingredients with my hands because spoon or fork just left big clumps.

Really good!! I didn’t have saltines so I used bread crumbs and substituted a small amount of corn meal for some of the bread crumbs. Also added a wee bit of cayenne pepper because I like things a little spicy. Definitely a do again!!

It was good but I expected better in the taste

Great flavor, I am keeping this one!

Cut the mayo in half and added 2 eggs and some Worcestershire sauce. Also, used half saltines and half bread crumbs. Broiled for about 7-8 minutes till golden brown. YUMMY!!

Made this with the following changes/substitutions: 1/2 cup of crab meat, a generous 1/4 cup of vegan mayo (egg allergy in the house) and swapped the celery for red bell peppers. I just halved all the spices, onion and the rest of the ingredients to make half the original recipe. It made 6 small/medium cakes which was perfect for our family with 2 adults and 2 young children. My SUPER picky 5 year old inhaled his whole crab cake and younger brother tried a few bites (first tastes of crab) and the two adults had two nice sized cakes to eat. The flavor was great! They were super quick to make and to cook (broiled for about 5-6 minutes since they were smaller). I will definitely make these again!

These are absolutely delicious! In addition to the celery and onion, I add about 1/4 cup finely minced green bell pepper for extra flavor & crunch! I serve them up by a portion of two or three cakes. I pour a generous portion of my doctored up thin brown gravy. Here’s what I do: I take a packet of cheap plain brown gravy, following the instructions on the packet. To the gravy I add a couple of fat palms full of green peppercorns (sold by the jar in water). Make sure you strain the water off in a fine mesh sieve before adding to the grave, else the gravy becomes too thin. Plate them up with a serving of Fettuccine with Roasted Garlic Alfredo and a Cheddar-Garlic Biscuit like they serve at Red Lobster (you can find the recipe all over the internet for these). The combined flavors are like a party in your mouth! You can make about 16 cakes with this recipe. You can freeze or refrigerate the leftovers. If you freeze them, reheat by putting them on the tray of your toaster oven set to 350. Cook for 4 minutes per side. They retain their crunchy coating when reheated this way.

Great as is.

They taste very good but the first batch scrambled the second stayed together. Maybe I need some ingredient to keep it together.

I have made this recipe a few times. I am not from Maryland, but I do like crab cakes. The last couple times I have roasted a couple jalapeños and chopped them up. This adds a little kick. But these are really good with or without the jalapeños.

This was so easy to make and was delicious. I didn’t have saltines so I used the generic equivalent of Carrs water crackers. Broiling them made them nice and crispy on the outside, and they held together nicely. I made them a bit smaller and thicker so I yielded 10 cakes. This will definitely be a regular meal at our house.

Great recipe! I made them tonight and my husband was really impressed bc this was my first time making crab cakes. I followed the reviews and did 1/2 cup mayo and 1 egg instead of 1 cup mayo. I also refrigerated the mixture for about 1//2 hour before making the crab cakes and they were super easy to mold and shape without falling apart. Next time I’m going to try and make them a little bigger, but this is a great and simple crab cake. We live in MD so we get a lot of good crab cakes at restaurants and both agreed that these were better then most restaurants serve! Thanks for a great recipe!

Did add an egg due to clump falling apart also instead of saltines I used Ritz garlic crackers. My family loved it.

First time making crab cakes. Everyone loved them. I used the club crackers and canned crab and should have added some bread crumbs to firm them up. You learn from trying.

As someone who’s lived (and eaten crab cakes) in Maryland most of my life, I can assure you that this crab cake recipe is the real deal. I’ve used this recipe about 5 times and have found that the cakes seem to stay together a little better if you dice the celery into small pieces rather than chop them. I also kick up the Old Bay by 1/2 teaspoon because Maryland is all about Old Bay seasoning. Use fresh back fin crab meat from Maryland, Virginia, or Delaware if it’s available in your area. Serve with saltine crackers and cole slaw and a cold glass of beer. Thanks for posting this Maryland tradition.

I prefer to use oyster crackers or stale bread instead of saltines. I use less mayo (as I am allergic to egg) and the smallest possible amount of oil to keep these together. I find backfin meat to be the best crab cake meat.