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    You are in: Home / Recipes / Maryland Crab Cakes Recipe
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    Maryland Crab Cakes

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    tonyp063's Note:

    Nothing says Bawlmer, Murlin like crab cakes Hon! This is my take on a regional favourite. Based on a Cook's Illustrated recipe I don't pretend these would be considered "authentic" Especially if you use any of the various herbs I suggest. After all. I'm a DamnYankee transplant. However, they are good.

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    Units: US | Metric


    1. 1
      Gently mix, by hand, crabmeat, scallions, herb, Old Bay, bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps. Season with salt and white pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together.
    2. 2
      Divide crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1 1/2-inches high. Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours.).
    3. 3
      Put flour on plate or in pie tin. Lightly dredge crab cakes. Heat oil in large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet; pan-fry until outsides are crisp and browned, 4 to 5 minutes per side. Serve hot,.
    4. 4
      Chef's Notes.
    5. 5
      Use a *very* delicate hand when mixing. You don't want to break up the crab meat.
    6. 6
      Use the bare minimum of filler necessary to just hold the cakes together. These are Crab Cakes, not crab flavoured bread cakes!
    7. 7
      You can broil them rather than fry. In that case, omit the flour dusting. Be very careful when turning. You don't want them to fall apart.

    Browse Our Top Crab Recipes

    Ratings & Reviews:

    • on April 28, 2008


      5 Stars! This makes an excellent crab cake, although it lacks ingredients commonly in Maryland crab cakes: mustard and the 2 pieces of bread normally torn in pieces, and it includes green onion and parsley. However, in a Maryland crab cake, the object is to add as little filler as possible, to showcase the crab meat, and these crab cakes deliver that. I made certain changes to make the crab cakes a healthier choice for my elderly Mom, and entered them as recipe: "Healthy Crab Cakes for My Mom" #300934. Made for PAC Sprint 2008.

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    • on April 28, 2008

      Just a comment from an "original Balamoron". This has a little more "stuff" than we generally use -- but very close. DH used to work for a local, county-wide, family grocery chain, and the owner told him that the BEST "filler" was Matzo Meal - not always easily found everywhere - but truly gives a lighter, less dense (bready) consistency, and holds together beautifully ! Passover is a great time to find it in more stores.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Maryland Crab Cakes

    Serving Size: 1 (181 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 367.3
    Calories from Fat 193
    Total Fat 21.4 g
    Saturated Fat 3.1 g
    Cholesterol 142.7 mg
    Sodium 577.3 mg
    Total Carbohydrate 14.1 g
    Dietary Fiber 0.7 g
    Sugars 1.6 g
    Protein 28.5 g

    The following items or measurements are not included:

    Old Bay Seasoning

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