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My review
Maryland Crab Cakes II
Bea Gassman
"Maryland is famous for its crab cakes! After you've tried this recipe, you'll know why."
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Ingredients
35 m servings 211 calsOriginal recipe yields 4 servings (4 to 6 servings)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven broiler. Watch Now
- Mix together crabmeat, bread crumbs, parsley, salt and pepper. Watch Now
- Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet. Watch Now
- Broil for 10 to 15 minutes, until lightly brown. Watch Now
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 211 calories; 13 g fat; 2.6 g carbohydrates; 20.1 g protein; 185 mg cholesterol; 373 mg sodium. Full nutrition
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Reviews
Read all reviews 256333 Ratings
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Most helpful positive review
6/27/2007
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, ...
Most helpful critical review
5/18/2008
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 po...
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6/27/2007
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, ...
1/30/2003
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...
7/5/2002
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 ...
5/18/2008
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 po...
1/25/2006
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, whic...
4/5/2010
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 t...
4/17/2004
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 t...
12/26/2006
These are outstanding crabcakes! I added a bit of Dijon and minced green onions to them. Serves with Crab Cake sauce on the side.
3/14/2002
I used 3 tablespoons bread crumbs and I used imitation crab meat. Yum! My family loved them.