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Maryland Crab Cakes II
July 05, 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 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.

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