Mimi's Maryland Crab Cakes

Total Time
Prep 10 mins
Cook 20 mins

This is my mom's (Mimi's) crab cake recipe, and I think it's the best! She originally came to Florida from Baltimore, and they know their crab cakes there! This might even be an Old Bay recipe, I don't know. I like to make these and my potato salad and Mimi's baked beans for "special" occasions. Mimi used to serve her crab cakes with her coleslaw as a side dish. This recipe makes 8-10 cakes depending on the size.

Ingredients Nutrition


  1. Mix all ingredients (except canola oil) together and shape into cakes (about 8-10).
  2. In large skillet, heat canola oil over medium heat.
  3. Add cakes and cook, turning once, until brown (~3 to 5 minutes per side).
  4. Drain well on absorbent paper.
  5. Serve with tartar sauce or Dijon mustard, or make crab cake sandwiches with lettuce & tomato.
Most Helpful

After looking at all the recipes for crabcakes on 'Zaar, I decided to try this one with a few changes. After mixing as directed I didn't think the mixture was wet enough to stay together for broiling so I added about 1/4 cup more mayo and another teaspoon of Old Bay. Broiled them for 15-20 minutes on high and drizzled them with melted butter just before serving. They were very good and I would certainly make them again. I did not have Italian style breadcrumbs so I used homemade soft breadcrumbs. My dinner company said they were 'crabcakes to die for'! Thanks!

Chef53Kathy August 17, 2009

We really enjoyed these crab cakes. All the ingredients went together very nicely. Will make again soon. Thanks for posting.

gwynn May 30, 2009

Yummy! I really enjoyed this as a sandwich (recommended by the posting chef). This is very easy to put together. I scaled it down to 2 servings using one 4.25 oz can of premium lump crabmeat and yellow mustard, making one large patty. I served it on a toasted bun with a splash of lemon juice. Although a messy sandwich, it was so delicious! Buddha wants me to make one for him using canned salmon (as he is allergic to shellfish). Thanks for sharing your mom's recipe. :)

2Bleu March 31, 2009