Nothing beats a MD crabcake! Yummmmy :-)
Really great! I baked mine for 20 minutes at 425F on a greased cookie sheet instead of pan frying to cut down on the fat and they turned out perfect.
Made this but followed my Mom's recommendation, instead of saute I bake them in the oven for 10 minutes, then broil for another 5 minutes. They are really good, not greasy and make good appetizer. Thanks for sharing your recipe.
I worked for the Lobster Hpuse in Cape May. N.J.a lifetime ago. I made the crab cakes.amd your recipe comes sooooooo close. I added parsley, a little garlic and onion powder. and diced some green pepper. I also diced about three slices of soft bread (crust removed) to give the cakes a lighter texture. So Good! Thanks Leslie, I almost forgot just how good crab cakes were.
These are the best crab cakes I have ever had! I 've made them with both fresh crab meat and canned and they are equally delicious. 3 cans (6oz) of lump crab meat is all it takes and it is much less expensive than buying the pricey fresh crab meat. Just make sure you get the "lump" crab meat. This has become a family favorite. Thanks, Leslie O, for sharing such a wonderful recipe!
These were very easy for my first attempt at crab cakes and very tasty as well. I doubled the recipe and served it with Butter and Herb Rice and Corn. It was a delicious, restaurant quality meal that my husband and kids really enjoyed. Thank you Leslie O.
Followed RedSoxInMD's suggestion to bake the crab cakes at 425F for 17 minutes and they turned out perfect! This recipe yielded 8 delicious crab cakes for me. Will definitely make it again!
Used 2 cups (equivalent to 1 lb) of fresh Dungeness (out of the water last night) for these crab cakes. More or less followed the recipe and they are perfect...because all you really want is the crab meat for flavor! Didn't use any seasonings other than herbs in my homemade breadcrumbs and a bit of Worcestershire and salt and pepper. Refrigerated for 2 hours after putting the mixture together. Coated with breadcrumbs again before baking. Baked at 425 for 20 minutes rather than frying...flipped with 5 minutes remaining so brown on both sides.
This has been my go-to recipe for many years now. Always a winner and always delicious. Very simple to put together and cooks quickly.
Great recipe! I tweaked it a bit. I used a container of Phillip's lump crabmeat and added some ingredients to the mix from their recipe (on the container): dried parsley, lemon juice, melted butter and mustard. Like another reviewer said, I baked them at 425 degrees for 20 minutes, but used parchment paper on a baking sheet instead of grease. The bottoms were a little dark, so I may cut the baking time if I make them again. My husband and I really enjoyed them. I had mine plain....he used cocktail sauce. I got 8 cakes out of the recipe.