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A base of small crabmeat with larger pieces folded in saves money invisibly. For a splurge, use all backfin and lump.

Source: Everyday Food, June 2007
Total Time Prep Servings

Ingredients

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234
  • ajurgill3362458
    13 JAN, 2019
    This recipe is delicious! No modifications needed. It is a crowd pleaser.
    Reply
  • lrohrer
    17 JUN, 2010
    Loved this recipe. I made them ahead, froze them and brought them to OCNJ for an awesome quick meal after the beach. Perfect!
    Reply
  • gailg0404
    21 AUG, 2009
    substiituted Panko breadcrumbs for the saltines, added one tbsp of Horseradish and 1/4 cup chopped onion and celery to the mix. They came out fantastic!!
    Reply
  • elizabethmandel
    6 AUG, 2008
    I split the recipe (you half an egg by beating it and using 2 tbpns of the egg) and made 4 generous cakes big enough for an entree. I brushed the butter on the cakes and flipped them near the end to have both sides crunchy. Trader Joe's 1lb. crab meat in a can for $11.99 was what I used. It worked fine for both the small-size and lump meat. It was a true hit!
    Reply
  • elizabethmandel
    6 AUG, 2008
    "This is one of the best things you've made," was spoken from my husband as he tried the third bite. Now... that' s a compliment since I've spent the summer exploring new recipes and foods each week. Definitely easy. Do try it!
    Reply
  • myola
    6 AUG, 2008
    Thank you so much for this info tchridy71, I appreciate your attention to my question. I certainly will get some through this source.
    Reply
  • The_Mick
    4 AUG, 2008
    This recipe is a typical of what you get in a Baltimore restaurant. They are traditionally fried in oil/butter but most people today like them broiled (healthier) as directed here. The internal temp should reach 165 degrees. I spray the cakes with a buttery flavored oil spray before I broil or bake (450 deg) instead of the glob of melted butter. One may replace saltines with Ritz crackers (my pref.) or 4 crumbled bread slices. Also try replacing half of the mayo with Worcestershire sauce.
    Reply
  • The_Mick
    4 AUG, 2008
    This recipe is a typical of what you get in a Baltimore restaurant. They are traditionally fried in oil/butter but most people today like them broiled (healthier) as directed here. The internal temp should reach 165 degrees. I spray the cakes with a buttery flavored oil spray before I broil or bake (450 deg) instead of the glob of melted butter. One may replace saltines with Ritz crackers (my pref.) or 4 crumbled bread slices. Also try replacing half of the mayo with Worcestershire sauce.
    Reply
  • tchrldy71
    4 AUG, 2008
    You can buy Old Bay Seasoning through amazon.com. Just put Old Bay Seasoning in the search. A can only costs $5.50 plus shipping. There really is no replacement or substitute for Old Bay! Hope this helps! =^..^=
    Reply
  • myola
    4 AUG, 2008
    I live in Canada and have never been able to find "old bay seasoning" but have found a "Seafood seasoning". Would this be a good replacement for the bay one? I am from the east coast and love all shellfish.
    Reply

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