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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

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233
  • 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
  • Whitedog
    7 JUL, 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.
    Reply

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