Photo of: Maryland Crab Cakes III

Maryland Crab Cakes III

Submitted by: Jeff Hemerly 
Spicy crab cakes made with onion, celery, and brown mustard. Broiled to a golden brown. 

True Maryland Crab Cakes

Submitted by: Robert 
This Crab Cake recipe is the true Crab Cake with no fillers and no heavy spices, all crab meat. This recipe has been in my family for generations. 

Photo of: Maryland Crab Cakes II

Maryland Crab Cakes II

Submitted by: Bea 
Home Town: Glenwood, New York, USA
Living In: Harrisburg, Pennsylvania, USA
Maryland is famous for it's crab cakes! After you've tried this recipe you'll know why. 

Photo of: Crab Cakes III

Crab Cakes III

Submitted by: ABBYB 
Crab cakes seasoned with lemon zest and fresh basil, pan fried and served with a seasoned cilantro-lime sauce. 

Photo of: Maryland Crab Cakes I

Maryland Crab Cakes I

Submitted by: John L. 
Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like my recipe just a tad better. Don't tell mom. 

Photo of: Crab Imperial II

Crab Imperial II

Submitted by: Al Peacock 
A tangy, rich crab dish that will be enjoyed by the family or by guest. Incorporate scallops and tiny shrimp to dress up the dish. 

Crab and Noodle Cakes with Cilantro-Lime Mayonnaise

Submitted by: JUNEBUFF 
Crab and linguine cakes with cilantro and green onions. Served with a cilantro-lime mayonnaise. 

Photo of: New England Crab Cakes

New England Crab Cakes

Submitted by: Jenna T 
This recipe comes from Maine and is EXCELLENT! These cakes are so yummy they almost melt in your mouth! They're great served with a seafood pasta salad, boiled potatoes, or fresh steamed veggies.  

Photo of: Crab Salad

Crab Salad

Submitted by: Christine 
Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells. 

Photo of: Caribbean Grilled Crab Cakes

Caribbean Grilled Crab Cakes

Submitted by: JULIEP 
These grilled crab cakes are absolutely delicious. The mango salsa adds a real Caribbean flair. I prefer to use fresh crabmeat, but you can use whatever is on hand. 
 
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