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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


  • 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


  • 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, 0 fiber), 24g protein.

Reviews for Tasty Maryland Crab Cakes

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newsnowflower User ID: 4263149 85425
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?"

Valentina222 User ID: 7068096 24991
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."

Kathy Vencill User ID: 4614933 25180
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."

suwest User ID: 4738021 52271
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."

misscleocat User ID: 257578 50946
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."

Intensia User ID: 1772630 24989
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.