Name: Maryland Crab Cakes I
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Ingredients: 1 pound crabmeat; 2 slices white bread, crusts trimmed; 1 egg, beaten; 1 tablespoon mayonnaise; 1 teaspoon Dijon-style prepared mustard; 1 teaspoon Worcestershire sauce; 1 tablespoon Old Bay Seasoning TM; 2 tablespoons butter

Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like my recipe just a tad better. Don't tell mom.

Maryland Crab Cakes I

crabmeat

white bread, crusts trimmed

egg, beaten

mayonnaise

Dijon-style prepared mustard

Worcestershire sauce

Old Bay Seasoning TM

butter

Pick the crab meat to remove any remaining pieces of shell.


Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning &trade;. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.


Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.


This recipe will definately be a keeper. I made a big mistake - I used canned crabmeat and forgot to rinse it first - my crabcakes were salty!  I will definately make it again and I know it will be great. My patties stayed together fine.  I used a cast-iron pan and I believe that really makes a difference - it browned the crabcakes quickly and made an excellent crust - turning them over was no problem. Don't try turning the cakes over until you have a good crust and don't forget to rinse your canned crabmeat!

Best crab cakes I've made and I've tried alot of recipes. To keep them from falling apart I shape the mixture into balls for the first side and the after I turn them I flatten into patties. This hint came from a previous recipe and it really works!

We made these a few times and followed the recipe exactly.  They turned out great.  I chose this recipe because it called for bread instead of bread crumbs.

I wanted to modify the recipe to cut down on the number of crab cakes and added some celery and onion.  We liked the crunch of the celery.  Here's my changes.  Drain well:
1 can lump crabmeat (Lump crabmeat is the best in the can because it has the biggest pieces) – put in a strainer – press down and let sit for ½ hour to drain.  Mix: 1 egg, beaten, 2 tablespoons mayonnaise, 3/4 teaspoon Dijon-style prepared mustard, Couple dashes Worcestershire sauce, 1 tsp Old Bay Seasoning, 1 T finely minced onoin, small stick celery finely minced, 2 slices white bread, cut into small pieces.  Add crabmeat – gently mix.
Lightly bread the patties with cracker meal.  Fry them in olive oil until brown.  We liked them fried in olive oil for that fried taste.  We fried our first batch in butter and they just didn't taste as good to us - they didn't come out nice and crunchy like we like them.

I am from Maryland so a few hinters. Never ever flatten your crab cakes like the picture! A Mayland crabcake should be the size of your fist and fluffy. Fold in gently (to prevent shredding) of Fresh Lump Maryland Blue Crabs. A true Maryland Crabcake is 80% broiled, not fried...so broil till golden. 

I added a tad less of the old bay and dijon mustard--little less salty tasting.  Also, sprayed a cookie sheet and tops of cakes with pam and baked on 375--came out just as crispy and tasty as frying in butter!

This recipe is very good but a bit too salty with the tablespoon of Old Bay it calls for. The second time I made it, I used just half a tablespoon of Old Bay and substituted a tablespoon of very finely chopped celery, plus a pinch each of parseley flakes, black pepper, cayenne pepper, paprika and allspice for the other half. 

Also, if you have trouble with these staying together, don't add extra egg, just make sure you pack your crab cakes as compactly as you can. Then, after they've been cooking for a couple of minutes, press down on the tops of the cakes with a big spatula, and whatever you do, don't try to flip or move them until they're sufficiently cooked on one side.

I'm from Maryland and this recipe is to die for! I made mini crab cakes as an appetizer and my friends raved over them. I added another egg and it did stay together very well. I also used crabs that I caught the day before (15 small).

As an "old lady from Baltimore" (lived right up the street from Bo Brooks), I liked this version best because of the use of bread and not bread crumbs.  I do however, use regular mustard instead of the fancy kind (it's what we used in the old days)!  To keep them from falling apart simply make your crabcakes and place them on a cookie sheet in your fridge for an hour or so until they are "set".  This always works for me!

i have read other reviews and i understand that apparently crab cakes from maryland are supposed to fall apart. i'm from texas where we think of a crab cake as sticking together. so if you're looking for a "traditional" maryland crab cake this may be it. if you want something that makes an actual "cake" this isn't it. i added probably 1 cup of bread crumbs to keep the crab mix together; even then i had to smush the "cakes" like i was trying to make diamonds from coal a la superman. as per other suggestions i added less old bay and thank goodness. the flavor was okay but not amazing. sorry but i'll keep looking.

Maryland Crab Cakes I

Prep Time: 12 minutes

Cook Time: 8 minutes

Total: 20 minutes

Servings: 6

Author : John L.

Ingredients

Instructions

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