Maryland Crab Cakes Recipe

4 3 5
Maryland Crab Cakes Recipe
Maryland Crab Cakes Recipe photo by Taste of Home
Publisher Photo

Maryland Crab Cakes Recipe

Read Reviews
4 3 5
Publisher Photo
"We have wonderful seafood here on the East Coast," relates Mrs. Eric Brown of Edison, New Jersey. "When my daughter comes home from college, she always requests these tasty crab cakes."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 tablespoons finely chopped onion
  • 1 tablespoon minced celery
  • 1 tablespoon minced green pepper
  • 1 teaspoon butter
  • 2 tablespoons egg substitute
  • 2 tablespoons mayonnaise
  • 2 tablespoons seasoned bread crumbs
  • 1/2 teaspoon seafood seasoning
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon Worcestershire sauce
  • 6 ounces fresh or canned crabmeat, drained, flaked and cartilage removed
  • 1 tablespoon canola oil
  • Tartar sauce, optional

Directions

In a small skillet, saute the onion, celery and green pepper in butter until tender. In a bowl, combine the egg substitute and mayonnaise. Add the vegetables, bread crumbs, seafood seasoning, mustard and Worcestershire sauce; mix well. Fold in crab. Shape into four cakes.
In a skillet, cook crab cakes in oil over medium heat for 3-5 minutes on each side or until golden brown. Serve with tartar sauce if desired. Yield: 2 servings.
Originally published as Maryland Crab Cakes in Cooking for 2 Spring 2005, p8

Nutritional Facts

2 each: 310 calories, 22g fat (3g saturated fat), 70mg cholesterol, 814mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1/2 starch.

  • 2 tablespoons finely chopped onion
  • 1 tablespoon minced celery
  • 1 tablespoon minced green pepper
  • 1 teaspoon butter
  • 2 tablespoons egg substitute
  • 2 tablespoons mayonnaise
  • 2 tablespoons seasoned bread crumbs
  • 1/2 teaspoon seafood seasoning
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon Worcestershire sauce
  • 6 ounces fresh or canned crabmeat, drained, flaked and cartilage removed
  • 1 tablespoon canola oil
  • Tartar sauce, optional
  1. In a small skillet, saute the onion, celery and green pepper in butter until tender. In a bowl, combine the egg substitute and mayonnaise. Add the vegetables, bread crumbs, seafood seasoning, mustard and Worcestershire sauce; mix well. Fold in crab. Shape into four cakes.
  2. In a skillet, cook crab cakes in oil over medium heat for 3-5 minutes on each side or until golden brown. Serve with tartar sauce if desired. Yield: 2 servings.
Originally published as Maryland Crab Cakes in Cooking for 2 Spring 2005, p8

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMaryland Crab Cakes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
702cudalady User ID: 7460352 267730
Reviewed Jun. 7, 2017

"I'm from Baltimore. This is not a MD crab cake...."

MY REVIEW
shawnba User ID: 2581969 252230
Reviewed Aug. 4, 2016

"These were only ok. I followed the recipe exactly, and thought they needed a little more spice, and they didn't stay together very well. maybe a little more breadcrumbs and seafood seasoning"

MY REVIEW
joytosew User ID: 4830008 153619
Reviewed May. 16, 2010

"its okay I think they were a little to bitter for us."

Loading Image