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.
Ingredients
- 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
Reviews
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!!
Way too salty, unable to form patties because it was so runny. Poured like batter.
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This is NOT a review. WHY are some reviewers complaining about runny mixture? Egg size used different? What size of egg should be used?
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.
Very runny, Took so many breadcrumbs to hold the mixture together that's all I could taste. Way too much salt, too.
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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.