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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."
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 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.

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Average Rating:
  • 702cudalady
    Jun 7, 2017

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

  • shawnba
    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

  • joytosew
    May 16, 2010

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

  • HMaguire
    Aug 2, 2009

    No comment left

  • bokken
    Oct 8, 2007

    No comment left

  • lmarryat
    Nov 30, 2006

    No comment left