I'm from Maryland also. The recipe sounds OK except PLEASE don't shred the crab meat. It should stay in lumps and be handled gently. It's traditional to use Maryland's own Old Bay seasoning, not hot sauce. Also, when formed the cakes should be refrigerated for about half an hour, to firm up a little and prevent their breaking up in the pan.
I was born and raised in Baltimore, Maryland, so if anyone knows a good crabcake, it's me. And this recipe will make you one FINE crabcake! I didn't have dry mustard on hand, but I substituted a bit of spicy brown, and it worked just fine. A tip - do NOT overmix the crab meat - it will not turn out the way it's supposed to if you do - it's supposed to be lumpy! (People who weren't raised in MD tend not to know this, I've found.) If you can find Old Bay in your supermarket, BUY IT - it makes the difference! And of course, good Maryland crabmeat, if you can! Thanks, Bea, this rivals my own recipe! :-)
I am from Maryland and we DO love our crabcakes!! It is important to use fresh, not canned crabmeat, lump is the best. I know this makes it more expensive but it is the difference between great and boring Mrs. Paul's. Also, I like to add some Old Bay seasoning to spice it up. Be gentle when mixing together the ingredients so you don't break up the sweet lumps of crabmeat, you don't want it to be fine like catfood!! I also like to saute my crabcakes in butter in a skillet rather than broil them, but either way this is a delicious and authentic recipe. Yummy.
I found this recipe Not so great. First use only fresh lump blue crab, not canned. And do NOT shred it. Gently check for cartlidge. Add an egg to help bind the ingredients. And how can you post a recipe pretending to be a Maryland crab cake without Old Bay seasoning. (That is unforgivable.)add 1Tablespoon (give or take depending upon your tast). A dash of Worchestershire sauce is also an optional addition. Gently fold all ingredients to gether and then form them into 4 cakes and regdgerate for 30+ minutes before attemping to fry.
I am from Maryland, so we eat alot of crabcakes. I have tried many crabcake recipes, and this one is probably the best. I followed the recipe exactly, but I wanted to add Old Bay Seasoning, which I forgot *gasp*.
Don't over mix the crab meat. It should stay lumpy!
I'm giving this 5 stars only because I heeded the advice of many other reviewers and made some changes. They came out so good and I will definitely make them again and again. I did not shred the crab meat; I left it well-lumped. I used 3 tablespoons of plain bread crumbs. I did not use salt, pepper, or hot sauce. Instead I used 1 teaspoon of Old Bay Seasoning. I used two tablespoons of mayonnaise. I baked them on the center rack for 12 minutes. They didn't need to go to the top rack at the end for a few extra minutes. They came out perfectly browned and crispy on the outside and hot and full of flavor on the inside. I served them with a fresh-made remoulade sauce that I got at my local farmer's market.
These are great with some adjustments as others have suggested; it is a must to add Old Bay and I formed them and then chilled them so they didn't fall apart. My crab cake connisseur thought they were great. Served them with a Joe's Mustard Sauce (South Beach Diet) and they were a hit!
These are outstanding crabcakes! I added a bit of Dijon and minced green onions to them. Serves with Crab Cake sauce on the side.
I used 3 tablespoons bread crumbs and I used imitation crab meat. Yum! My family loved them.
