Maryland Crab Cakes
A base of small crabmeat with larger pieces folded in saves money invisibly. For a splurge, use all backfin and lump when making these Maryland style crab cakes.
Everyday Food, June 2007
232 Ratings
- 5 star values: 48
- 4 star values: 78
- 3 star values: 68
- 2 star values: 27
- 1 star values: 11
Martha Stewart Member
Rating: 5 stars
01/13/2019 This recipe is delicious! No modifications needed. It is a crowd pleaser.
Martha Stewart Member
Rating: Unrated
06/17/2010 Loved this recipe. I made them ahead, froze them and brought them to OCNJ for an awesome quick meal after the beach. Perfect!
Martha Stewart Member
Rating: Unrated
08/21/2009 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!!
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Martha Stewart Member
Rating: Unrated
08/06/2008 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!
Martha Stewart Member
Rating: Unrated
08/06/2008 "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!
Martha Stewart Member
Rating: Unrated
08/06/2008 Thank you so much for this info tchridy71, I appreciate your attention to my question. I certainly will get some through this source.
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Martha Stewart Member
Rating: Unrated
08/04/2008 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.
Martha Stewart Member
Rating: Unrated
08/04/2008 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.
Martha Stewart Member
Rating: Unrated
08/04/2008 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! =^..^=
Martha Stewart Member
Rating: Unrated
08/04/2008 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.
Martha Stewart Member
Rating: Unrated
07/07/2008 These crabcakes are the best!!!! The Old Bay Seasoning is what makes these great. If you are having trouble finding this spice, ask your grocer to get it from the McCormick rep. Also you can go online to www.oldbay.com and I'm sure there is a way to get it from the website. I use dungeness crab since I live on the west coast and it works just as well. You will not be dissappointed with this easy recipe.
Martha Stewart Member
Rating: Unrated
05/30/2008 I LOVE Maryland crab cakes!!
Martha Stewart Member
Rating: Unrated
05/28/2008 My husband who is from MD taught me about crab and Old Bay. I had never heard of a crab cake. Now they are one of my Favorite FOODS. One thing we use is our own bread crums instead of the crackers. Now our small town grocery store carries Old Bay and every now and then gets the good Phillips crab meat. The best kind to buy at a store!!!!
Martha Stewart Member
Rating: Unrated
05/27/2008 I'm from Maryland, and Old Bay is a definite "must have" in our kitchen! It is made by McCormick http://www.mccormick.com/productdetail.cfm?ID=6216 - Like most things, it is available for purchase online. Also great on oven fries!
Martha Stewart Member
Rating: Unrated
05/27/2008 I'm from Maryland, and Old Bay is a definite "must have" in our kitchen! It is made by McCormick http://www.mccormick.com/productdetail.cfm?ID=6216 - Like most things, it is available for purchase online. Also great on oven fries!
Martha Stewart Member
Rating: Unrated
05/24/2008 I have not looked for it but it's a common seasoning I have seen used on pretty much any recipe using seafood from Maryland etc. I was shocked to see nigella use it on here express show and thought it must be available all over the place is she can get it in England. Maybe not.
Martha Stewart Member
Rating: Unrated
05/24/2008 I have looked for "Old Bay" here in Canada,but have never found it anywhere in Ontario or Alberta. I live in Ottawa.
Martha Stewart Member
Rating: Unrated
05/23/2008 It is a seafood seasoning. It says Old Bay on the label. Used in crab/shrimp boils. Comes in a jar usually or a tin. Sold in the spice sections of the store usually on the shelf with other premixed seasonings like Spike, Emeril's, etc.
Martha Stewart Member
Rating: Unrated
05/23/2008 What is OLD BAY seasoning.I am not familiar with it thank you
Martha Stewart Member
Rating: Unrated
05/08/2008 This is requested at least once a month at home. I do not order crab cakes out any longer, as none are as good as these. Best with Martha's macaroni
Martha Stewart Member
Rating: Unrated
11/05/2007 Made these 10/30/2007, loved them -- definitely want to use about twice as many crackers next time, also want to just fold crab meat in so that crackers are just on outside and crunchier.