Maryland Crab Cakes
If you have ever been to the Maryland area or once lived there you would know how AWESOME the seafood is! This recipe will not disappoint you! It was handed down to me from my Mommom, who has lived in Delaware ( Maryland's Neighbor) her entire life. Please try it and I hope you enjoy it as much as I have over the years!
Reviews
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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.
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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.
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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.
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This one is a bit more involved than the one I learned. This Virginia kid learned that the crab cake is best when simple. We'd pick up crabs and crab meat at the dockside boats in Washington, DC. So very fresh. The crab cake is Lump Crab meat, just enough unsalted soda cracker crumbs to help bind with the egg. Old Bay (original) to taste. Fry in a little oil or oil/butter mixed until golden on each side - about 4 minutes. Serve with a bit of Old Bay in Mayo for a sandwich. For either bite size or plated for dinner offer the Mayo mix and cocktail sauce. If you really want tartar sauce do it home made and with dill relish.
