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Maryland Crab Cakes

 Maryland Crab Cakes
"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."
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Maryland Crab Cakes (continued)

Nutritional Facts: 2 crab cakes equals 310 calories, 22 g fat (3 g saturated fat), 70 mg cholesterol, 814 mg sodium, 7 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.