Maryland Crab Cakes

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
8 servings
Level:
Intermediate

Ingredients
Directions

Preheat oven to 350 degrees F.

Combine all ingredients excluding crabmeat and mix thoroughly. Add crabmeat and toss gently to prevent the lumps from breaking up. Portion to 4-ounce servings and bake for 11 minutes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    15 Reviews
    415
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    Best drop crab cakes.
    I made these for a family reunion party and everyone loved them. Like many others; I changed the quanities this recipe suggests. I used only one pound of crab, only one teaspoon baking powder, one egg and about 1/2 - 3/4 cup Miracle Whip (instead of mayonanaise. However I used a whole 3 1/2 ounce box of the panko Japanese bread crumbs (about 1 1/2 cups. I mixed about one cup of the panko into the recipe, then formed my crab cakes and rolled them in the remaining panko coating the outsides. Additionally, I baked them for about 15 minutes on a cookie sheet, then flipped them over and baked the other side about 15 minutes to get them a light golden color. The 11 minutes the recipe suggested was not nearly enough. My husband mixed up a delicious remoulade sauce to go with them. It made about 20 three inch cake patties. Perfection!!!
    Very good recipe from my neighbor Marylander at Turf Valley Resort. Instead of 2 lbs of jumbo lump crab, you can use 1 lb of lump along with 1 lb of regular crab meat and it will also help hold it together as well. I like this recipe, and have added it to my recipes- yum!
    I added just a little green onion and pan fried them. But if you refrigerate the mixture the viscosity of the mayonnaise and the raw egg will thicken enough to keep it from falling apart. The trick is to form the cakes while the mixture is really cold and then immediately put them into the frying pan. They'll form a crust pretty quickly that will keep them together as they cook.
    Browning just doesn't happen at 350 degrees. Try it at 400 and it will turn out better. I tried this recipe with canned salmon and it came out great as well.
    we wanted to add in some celery and red pepper so browned them in some olive oil with shallots and garlic then added it into the mix. but you need to dice really finey.
     
     we also used king crab meat which had a different consistency to east coast crab meat but was sensational. i would add some cracked pepper for some spice and maybe more parsley than they recommend.
     
     after frying on both sides to get brown, placed in the oven. the cakes held together ok but we probably could've used more panko and perhaps some more egg to help bind the ingredients.
     
     so creamy with thick chunks of crab.
     
     
     
    FINALLY a real traditional recipe for crab cakes. Since the good jumbo lump was like $11 per 1/2 pound I used about 1/4 less and added an extra 1/4 bread crumbs. Result = perfection!
    I'm glad I read the reviews before cooking. I made a half batch, so I reduced everything proportionally, except I kept the original amount of seasoning and bread crumbs. Also, I cooked them for 30 minutes and let them sit for 5 minutes. Even after 30 minutes, they were just a bit crusty and light golden brown but still moist inside. Pretty tasty crab cakes.
    While the crab cakes had a good flavor, I had to do a lot of tweaking.
     
     1. they need some salt
     2. they need more bread crumbs
     3. I added finely chopped scallions
     4. 11 minutes of baking? No way. I baked them for 20 and they were barely a light tan, never mind golden brown.
     5. After I took them out of the oven I fried them in olive oil until golden brown and served them with a fresh tomato salsa.
     
     I don't understand how this could be rated so high the way it was written.
    Very easy to put together. I cut the recipe in half and still was able to make six decent sized crab cakes. I agree that they need to be baked longer - about 22 minutes and rested for about 5 minutes. I served w/ lemon wedges and remoulade sauce. Very good!
    This was my first attempt at ever doing crab cakes. There are a few things I want to mention. Jumbo lump crabmeat here is $17.99 for 8 ounces (prepackaged, refrigerated). I got a pound of claw meat for $8.99 instead. The large chunks of claw meat work great for this recipe. Also, the recipe doesn't quite specify whether the crab boil seasoning is like Old Bay powder or like Zatarain's liquid concentrate. I went with the liquid stuff.. even though it's 1 tablespoon for 5 quarts water in crab boil, a half teaspoon seasoned this recipe up pretty well. Mine came out a little liquidy.. I will refrigerate the cakes next time for an hour before cooking.
    Made these with bread crumbs instead of panko. I had panko, just thought the bread crumbs would add more flavor. The baking soda I think was what made them. It made them fluff up a bit. They were great and next time I will try the panko. Oh, and I add some lemon zest to them also.
    I cut the portions in half. I still use the full teaspoon of old bay and a dash of hot sauce
    I bake them 5-10 minutes longer and let them sit 15 minutes before removing them from the pan. These are the best ever--light and all crab!
    great
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    The Best Appetizer Recipes