Maryland Crab Cakes II

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, ...

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...

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 ...

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...

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...

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...

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...

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.