Reviewed: Nov. 21, 2009

I had a craving for crab cakes last night and boy did these ever do the trick! I used Old Bay Seasoned Bread Crumbs instead of bread and a little more worcestershire sauce. Absolutely delicious John and thank you!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 28, 2009

Excellent!!! My husband made these tonight for dinner and we both had totally clean plates afterwards. Not at all dry and tons of flavor.

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SHORTIEDEE81

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Reviewed: Sep. 7, 2009

i'm from maryland and this is how crabcakes should be made. i tend to use breadcrumbs and dry mustard though, those are my only differences in the actual recipe. and i prefer my crabcakes broiled/baked instead of fried. and i agree with krazi4, that the key is to use lump crab meat. it's generally more expensive but it's definitely worth it. if you're looking for a good MARYLAND crabcake recipe, this is it.

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stephanie k.

Cooking Level: Expert

Home Town: Union Bridge, Maryland, USA

Living In: Hampstead, Maryland, USA

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Reviewed: Aug. 17, 2009

Born and raised in Maryland I KNOW what a good crab cake should taste like and these are IT! I add a bit more worcestershire sauce and the key is to use LUMP crab meat. I prefer mine fried in butter on the skillet (cause what's crab w/o dipped in melted butter? lol) and they taste wonderful!

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krazi4

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Reviewed: Jun. 16, 2009

The recipe is excellent - have made it many times. Actually, my husband's friend has actually brought me over the ingredients to make it for him!! 3 changes I make - I toast the bread and crumble before adding, I add garlic salt, usually around 3 TB and I dip cakes in bread crumbs before I cook. It holds them together better!!

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lynn2631

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Reviewed: Jun. 12, 2009

Turned out awesome. Borrowed some ideas from other reviews, glad I did. Very flavorful and moist. I'll be making these often!

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áßßy nðrmàl

Cooking Level: Intermediate

Home Town: Kanata, Ontario, Canada

Living In: Sunrise, Florida, USA

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Reviewed: Apr. 13, 2009

This recipe was the better one out of the other Maryland crab cake recipes. They were simple to make and had a great take. Definately be gentle when flipping these in the pan or they will fall apart. Thanks for a great recipe!

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Breezy

Living In: Monroe, North Carolina, USA

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Reviewed: Feb. 9, 2009

Very good recipe. I had to substitute my own mix of seasonings because I didn't have old bay. I also broiled them in the oven. May try adding a bit more mayo to make the mixture more rich.

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tohana1

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Reviewed: Dec. 21, 2008

I use this, but use saltene cracker instead of bread.

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charlie

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Reviewed: Nov. 21, 2008

This IS a very good crab cake recipe. For those unfamiliar with Old Bay, it IS a key ingredient with eating crabs in Maryland...like corned beef and rye-they go together. And adding it to this recipe is a great idea. If one is able to get fresh crab meat, go for it...much better.

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debby

Cooking Level: Intermediate

Living In: Leonardtown, Maryland, USA

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Reviewed: Aug. 21, 2008

These crab cakes are ABSOLUTELY delicious. The recipe is easy to prepare. My family and friends now consider this "my" specialty.

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KITTYRECIPES

Home Town: Folcroft, Pennsylvania, USA

Living In: Aldan, Pennsylvania, USA

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Reviewed: May 24, 2008

I am a native Marylander. Since I haven't tried to make this recipe, I have given it 4 stars. According to the Old Bay Seasoning recipe on side of container, it calls for 2 teaspoons of Old Bay Seasoning, not 1 tablespoon.

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Caroljena

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Reviewed: May 18, 2008

This was pretty good! However I divide into 4 cakes. It is imortant to note that fresh lump blue crab is really much better than any canned crab. It also helps to refigerate the cakes for about a half hour before frying. It really helps them hold together.

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MarylandGirl

Cooking Level: Expert

Living In: Joppa, Maryland, USA

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Reviewed: Jan. 27, 2008

I am from Maryland so a few hinters. Never ever flatten your crab cakes like the picture! A Mayland crabcake should be the size of your fist and fluffy. Fold in gently (to prevent shredding) of Fresh Lump Maryland Blue Crabs. A true Maryland Crabcake is 80% broiled, not fried...so broil till golden.

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The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

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Reviewed: Sep. 29, 2007

These crab cakes are awesome, and are made even better because of they are nicely crispy on both sides. It is a very easy recipe (NO chopping!) and so quick to throw together. Just great.

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Lynardo

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: New Cumberland, Pennsylvania, USA

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Reviewed: Jul. 11, 2007

they fell apart and seemed dry. won't try again.

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jillbean

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Reviewed: Jul. 7, 2007

Made it as written and it turned out very good. next time I will chill it for an hour so it stays together better.

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vacoast

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Reviewed: Jun. 19, 2007

Good tasting but would not stay together. All the patties were mushed into like a stir fry by the end of trying to flip them. Tasted good, but I wouldn't make it again if I wanted patties.

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April

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Reviewed: Jan. 7, 2007

this is a fantastic recipe. I did cut back on the Old Bay to 1/2 of what it called for. My family just raved about them. Definately a keeper. A must try.

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joaniec

Cooking Level: Intermediate

Living In: Unionville, Virginia, USA

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Reviewed: Jan. 4, 2007

I made a couple changes: 1. used a hamburger bun instead of bread b/c it's all I had 2. used 1 tsp of old bay instead of 1 T 3. used olive oil rather than butter to fry 4. chilled the patties for 30 minutes before cooking 5. baked in 350 degree oven for 10 minutes after frying for 4 min on each side I didn't have any problems w/ the patties coming apart... I had chilled them based on other reviews, so maybe that was it. My husband said this one was a keeper!

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Jennifer

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