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    You are in: Home / Recipes / Crab Cakes from Maryland Governor's Kitchen Recipe
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    Crab Cakes from Maryland Governor's Kitchen

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • on July 24, 2011

      I did cut the recipe in half for just the 2 of us, & making them this first time was more of a trial thing than anything else! We weren't disappointed at all ~ They were tasty & most satisfying, & now I look forward to having them again as a main dish! I'd also like to make them a bit smaller & serve them up as finger food for one of the monthly groups I host! Thanks so much for the recipe! [Tagged & made in Please Review My Recipe]

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    • on August 12, 2009

      I doubled the recipe for my family. I got 12 crabcakes. I followed the recipe as written other then I used two eggs instead of four egg whites. We thought they were good but could have used more seasoning.

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    • on June 20, 2009

      These were very good true Maryland tasting crab cakes. I am thinking of using them as a stuffing for some mushrooms for an appetizer on Father's Day.

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    • on December 07, 2008

      use panko instead od crumbs and added capers worked and tasted great

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    • on August 09, 2008

      This is a crab lovers crab cake! It isn't fully of fillers or unnecessary flavors. I panfried this time but am looking forward to broiling at a cooler time of year. I may try adding the horseradish for variety but it isn't necessary. An excellent CRAB cake not filler cake. Thanks KateL :-)

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    Nutritional Facts for Crab Cakes from Maryland Governor's Kitchen

    Serving Size: 1 (112 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 379.5
     
    Calories from Fat 275
    72%
    Total Fat 30.6 g
    47%
    Saturated Fat 2.5 g
    12%
    Cholesterol 49.5 mg
    16%
    Sodium 1079.5 mg
    44%
    Total Carbohydrate 2.7 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.6 g
    2%
    Protein 22.8 g
    45%
    Detailed Nutrition Values About Nutrition Info

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