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Tasty Maryland Crab Cakes Recipe

Tasty Maryland Crab Cakes Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Tasty Maryland Crab Cakes

Sort By :
MY REVIEW
newsnowflower
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
Valentina222
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
Kathy Vencill
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
suwest
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
misscleocat
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."

MY REVIEW
Intensia
Reviewed Dec. 11, 2010

"Our family really liked it. I used Panko for bread crumbs, and added chopped cilantro. Yummy!"

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Wine Pairings

Light-Bodied White Wine

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