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Photo of Maryland Crab Cakes II by Bea Gassman
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Maryland Crab Cakes II

Rated as 4.27 out of 5 Stars
1k made it  |  271 reviews   |  55 photos
76

Recipe by:

"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
Original recipe yields 4 servings (4 to 6 servings)

Directions

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  1. Preheat oven broiler.
  2. Mix together crabmeat, bread crumbs, parsley, salt and pepper.
  3. 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.
  4. Broil for 10 to 15 minutes, until lightly brown.
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Maryland Crabcakes II

These crabmeat loaded cakes are perfect for a light lunch or as appetizers.

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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 2.6 20.1 185 373 Full nutrition

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Reviews

Read all reviews 271
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  1. 357 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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, ...

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Most helpful critical review

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...

Read more
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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, ...

Read more

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...

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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 ...

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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...

Read more

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...

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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...

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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...

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These are outstanding crabcakes! I added a bit of Dijon and minced green onions to them. Serves with Crab Cake sauce on the side.

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I used 3 tablespoons bread crumbs and I used imitation crab meat. Yum! My family loved them.

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