Try this Maryland Crab Cakes recipe, or contribute your own.
Date: Sun, 23 Jun 1996 20:35:29 -0400 From: Morris Hymes
LeslieSanders 4y agoI thought this recipe was very good although I did edit a few things: I cut in half and used only one pound of claw meat; 2T mayo; 2T dried parsley; 1T lemon juice; omitted the mustard; 2t Old Bay Seasoning; 15 saltine crackers; 1T Lea & Perrins; 1T baking powder. Then I made the tarter Sauce with the sweet relish. It was great!
Latinqueen82 5y ago
kim1978 6y agoBlahh not really impressed. Its ok. I just made this to add to my boyfriends birthday dinner i prepared and im just ok with it. Im from the DC/MD/VA area and they just dont taste like a good ol traditional Maryland Crab Cake.. I will keep searching for that right recipe.
Npeart2112 7y agoPicked this recipe because it seemed quick. Wow, best I have ever had.
FloridaPapa 8y agoI'm going to try this recipe. It looks good. But for now just a hint: Remove the shells without breaking up the meat. Spread the crab meat on a baking pan and place into a low oven (275F) for a few minutes. The shells will turn white and be easy to spot and remove without breaking up those precious lumps of meat. (You're going to cook the crab cakes anyway, so this doesn't hurt the meat).
debapaka 10y agoVery good. I did not add salt. I love crab cakes!
Lilbama 12y agolove it