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Tasty Maryland Crab Cakes

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 patties


  • 1 large egg
  • 1/4 cup 2% 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


  • In a large bowl, whisk together the first 8 ingredients. Fold in crab.
  • Place the bread crumbs in a shallow dish. Drop a third of the crab mixture into crumbs; shape into a 3/4-in. thick patty. Carefully turn to coat. Repeat with remaining crab mixture.
  • In a large skillet, cook patties in butter for 3 minutes on each side or until golden brown.
Nutrition Facts
1 each: 250 calories, 13g fat (4g saturated fat), 150mg cholesterol, 905mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 24g protein.

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Average Rating:
  • aug2295
    Aug 18, 2019

    I used Old Bay seasoning instead of the salt and pepper and didn't measure the breadcrumbs, just added them until the texture was right. Server on Hawaiian rolls as crab cake sliders with some tartar sauce. These were delicious!!

  • Nicole
    May 12, 2019

    Way too salty, unable to form patties because it was so runny. Poured like batter.

  • Salima
    Jun 2, 2018

    No comment left

  • HunnyBunnyCooks
    Mar 14, 2013

    No comment left

  • newsnowflower
    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
    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
    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.

  • joanngolt
    Oct 1, 2011

    No comment left

  • RachelCK
    Aug 12, 2011

    No comment left

  • suwest
    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.