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    You are in: Home / Recipes / Mimi's Maryland Crab Cakes Recipe
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    Mimi's Maryland Crab Cakes

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on August 17, 2009

      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!

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    • on May 30, 2009

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

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    • on March 31, 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. :)

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    • on November 03, 2008

      I have never used baking powder in crab cakes b4, but it really works to slightly puff the cakes & keep them held together well for frying. I used canned lump crab + McCormick Italian Seas blend mixed w/breadcrumbs & prob used too much as its flavor was prominent & tended to mask the Old Bay I love so much (lesson learned). The crab cakes are easy & fast to fix + ingredient-friendly, so thx for sharing the recipe w/us & CONGRATS on your Week 5 Football Pool win. :-)

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    • on October 08, 2008

      Perfect tasting Maryland Crab Cakes! I love Old Bay and the addition of sea salt was really nice here. The use of baking powder in crab cakes from this region is indeed true and although there may be variations to the basic crab cake recipe, baking powder does help "puff" out the crab cake. I used worcestershire sauce and plain breadcrumbs since that all I had in my cupboard today. I was lucky to have jumbo lump crab just fresh from the seafood market and this was a glorious and wonderful tasting delectable treat from the bay. Thank you so much for posting this recipe Florida Native! Made for your *Football win week #5* Fall 2008

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    • on September 13, 2008

      These are absolutely delicious. I questioned "the chef" about the amount of baking powder but it was the correct amount. And it works.

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    Nutritional Facts for Mimi's Maryland Crab Cakes

    Serving Size: 1 (153 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 204.6
     
    Calories from Fat 46
    22%
    Total Fat 5.1 g
    7%
    Saturated Fat 0.9 g
    4%
    Cholesterol 114.0 mg
    38%
    Sodium 1982.5 mg
    82%
    Total Carbohydrate 12.4 g
    4%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.3 g
    5%
    Protein 25.8 g
    51%

    The following items or measurements are not included:

    Old Bay Seasoning

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