Reviewed: Sep. 17, 2007

This was good. Made it for dinner tonight. Made 1/2 the recipe. They were moist and I baked them on convection so they browned up nicely. Next time, I may flash saute them and them finish in the oven. Oh I also used Ritz crackers instead of bread crumbs.

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Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

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Reviewed: Jul. 31, 2007

I made these last night and followed the recipe to a T and the flavor was perfect, however they were a little dry and I think the cook time may be too long because they were a little tough on the underside. Maybe just 7-10 min on each side would be sufficient. Next time I may use more mayo??? I did like them though and will try to make them again in the future with some small alterations.

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RAE0878

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Reviewed: Jul. 21, 2007

These were fantastic! I have tried crabcakes before and had almost given up on trying to cook them. I followed the recipe ingredients exactly with the exception of adding 1/4 teaspoon of cayenne pepper. As for cooking, I baked them only until the outside of them was semi-solid (about five minutes). After that I sauteed them in olive oil over medium heat on the stovetop for about two minutes (or less) each side. I realize this way of cooking takes away from the "baked" in the name of this recipe.

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Meda

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Reviewed: Jul. 19, 2007

Great recipe. I say this because this is pretty much the same way I make them. I have grown up in MD and it kills me when people say they have a recipe for a "true MD crab cake" and it has bread, green peppers.... blah blah blah. No... that is NOT Maryland! Best things to remember to anyone reading this... Use FRESH, LUMP, MARYLAND BLUE CRAB, STEAMED. If you don't have access to freshly steamed, then buy the FRESH BLUE CRAB in the plastic containers. NOT PASTURIZED in the can! Use only a SMALL amt of bread crumbs and NEVER... I mean NEVER press and "smoosh" together to make a "patty". FOLD crab LIGHTLY AND GENTLY to combine with other ingredients then form into an "airy", "half-sphere" type form. And "baking" is a must. Forget FRY! Also, Definitely chill in the refrigerator AT LEAST 1/2 hour prior to trying to bake them. It REALLY makes a difference when it comes to holding together. I do use REAL EGG. Also... never make a FLAT crab cake. They should be large, rounded and fluffy! Keeping this in mind... This recipe won't give you 12 cakes! Though using certain ingredients such as real butter and real mayonnaise may make them "less healthy"... it DOES make a difference in the taste. Oh... and NEVER use real mustard.... it has to be the powdered mustard! Good luck and enjoy!

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Reviewer:

LynsieC

Cooking Level: Expert

Home Town: Parkville, Maryland, USA

Living In: Eldersburg, Maryland, USA

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Reviewed: Jul. 7, 2007

I certainly did not get twelve from this recipe. They were good but a little to spicy for my taste. If I make again would probably cut the old bay seasoning in half.

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HIPGRAM35

Cooking Level: Expert

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Reviewed: Jun. 27, 2007

This was the first time I ever made crab cakes and they went over so well that I will never try another recipe. One tip though, if you like nice sized crab cakes, you will not get 12 unless you double the recipe... but if you want to make 12 miniature teaser crab cakes and have your friends and family begging for more then keep it the way it is! :)

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LNJ821

Cooking Level: Beginning

Living In: York, Pennsylvania, USA

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Reviewed: Jun. 21, 2007

A very good Maryland recipe! Tastes like those I ate growing up on Maryland's Eastern Shore. I think using all soft butter and no mayo would be fine. The use of baking soda was new to me and I may fry them next time, but they were still very good. The key is both little filler and mild seasonings. Strong seasonings (such as bell pepper) can cover up the mild, sweet flavor of good Blue Crab.

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Kendra

Cooking Level: Intermediate

Home Town: Westover, Maryland, USA

Living In: Green Lane, Pennsylvania, USA

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Reviewed: Jun. 17, 2007

Very easy and very tasty! I omitted the mustard and I used two real eggs with a 1/4 cup of half and half to simulate the egg beaters. In a word... delicious! Thanks for a great recipe; will definately make again and again!

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TROLLHEAD1

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Syracuse, New York, USA

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Reviewed: Jun. 17, 2007

Great crab cakes! i followed the recipe and they turned out wonderful. I made them for my father-in-law for Father's Day and he cleaned his plate!

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MOMARTIN

Cooking Level: Expert

Living In: Duluth, Georgia, USA

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Reviewed: Jun. 16, 2007

This was great! This recipe makes 12. Try again; you'll really be glad you did.

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OBNURSE

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Jun. 11, 2007

Expensive disaster! May be my fault, as I made substitutions. I used real mustard like another reviewer suggested, and I used 12 oz of canned crab instead of 16 oz. because the full amount of fresh crab would have been about $18! I also used real eggs instead of substitute. I measured an egg and found it to be 1/4 cup so I used three. The cakes themselves looked fine and cooked fine, but they tasted like scrambled eggs with a hint of crab. They were only edible when dunked in malt vinegar. I'm sure this recipe would be good if you know what the heck you're doing.

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wendy

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 4, 2007

THANK YOU! Served these & got rave reviews from my guest. The only chance I made was I added 1 tsp. of garlic powder. I love allrecipes.com!

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myree

Cooking Level: Beginning

Home Town: Gadsden, Alabama, USA

Living In: Freeport, Florida, USA

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Reviewed: Jun. 1, 2007

Finally a recipe for Maryland Crab Cakes made like we do it in most homes in Maryland. Most important things in a real Maryland Crab Cake - no filler - Old Bay and just jumbo lump crabmeat (being careful not to break it up when mixing). Has just the right amount of seasoning to add to the taste of the crab and not over whelm it. Thanks for setting the record straight.

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ALPHABUNNY

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Reviewed: May 22, 2007

These were fantastic! I was looking for just this type of recipe to bake instead of fry. The only thing I did differently was to chill the cakes for a couple of hours before baking. Soooo good!

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Reviewer:

mizlinda

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Living In: Clarksburg, West Virginia, USA

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Reviewed: May 7, 2007

replaced mayo with ranch, used cajun seasoning instead of seafood, and added some chopped celery.

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Demimi

Cooking Level: Beginning

Home Town: Dallas, Texas, USA

Living In: Plano, Texas, USA

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Reviewed: Apr. 22, 2007

These Crab Cakes were very good and very easy to make! I did have to make a few changes only out of necessity. I didn’t have any baking powder so I omitted it. I also did not have mustard powder so I just used regular mustard. Even with the changes it was absolutely delicious!

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