Tasty Maryland Crab Cakes Recipe
Tasty Maryland Crab Cakes Recipe photo by Taste of Home

Tasty Maryland Crab Cakes Recipe

Publisher Photo
I've lived in Maryland for more than 50 years, so I know firsthand how much folks around here love crab cakes. I experimented with a number recipes and came up with this one. My family really likes it.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 1 egg
  • 1/4 cup milk
  • 3 tablespoons mayonnaise
  • 1 tablespoon all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon prepared mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound cooked crabmeat or 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter

Nutritional Facts

1 serving (1 each) equals 250 calories, 13 g fat (4 g saturated fat), 150 mg cholesterol, 905 mg sodium, 9 g carbohydrate, trace fiber, 24 g protein.

Directions

  1. In a large bowl, whisk together the first eight ingredients. Fold in crab.
  2. Place the bread crumbs in a shallow dish. Drop 1/3 cup crab mixture into crumbs; shape into a 3/4-in. thick patty. Carefully turn to coat. Repeat with remaining crab mixture.
  3. In a large skillet, cook patties in butter for 3 minutes on each side or until golden brown. Yield: 6 patties.
Originally published as Maryland Crab Cakes in Country February/March 1999, p49

Nutritional Facts

1 serving (1 each) equals 250 calories, 13 g fat (4 g saturated fat), 150 mg cholesterol, 905 mg sodium, 9 g carbohydrate, trace fiber, 24 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Tasty Maryland Crab Cakes

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 26, 2013

"This is NOT a review. WHY are some reviewers complaining about runny mixture? Egg size used different? What size of egg should be used?"

MY REVIEW
Reviewed Jan. 6, 2013

"The first time I made it with immitation crab and it was tasty. Second time I made it with real canned crab and it turned out good too."

MY REVIEW
Reviewed Mar. 28, 2012

"Very runny, Took so many breadcrumbs to hold the mixture together that's all I could taste. Way too much salt, too."

MY REVIEW
Reviewed Jul. 24, 2011

"I followed this recipe exactly and wondered about the 1/3 cup dried bread crumbs, the mixture was very runny and all in all I believe I went through at least 1/1/2 cups of crumbs to get the job done. Flavor was just ok to me."

MY REVIEW
Reviewed Jan. 23, 2011

"These were sooooo good! I used some old bay seasoning in the mix and a drop of Tabasco. I also used spicy brown mustard instead of reg prepared."

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