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Maryland Crab Cakes II
SUBMITTED BY:
Bea
PHOTO BY:
Butchie
"Maryland is famous for it's crab cakes! After you've tried this recipe you'll know why."
RECIPE RATING:
Read Reviews
(57)
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PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound crabmeat, shredded
1 1/2 tablespoons dry bread crumbs
2 teaspoons chopped fresh parsley
salt and pepper to taste
1 egg
1 1/2 tablespoons mayonnaise
1/2 teaspoon ground dry mustard
1 dash hot pepper sauce
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DIRECTIONS
Preheat oven broiler.
Mix together crabmeat, bread crumbs, parsley, salt and pepper.
Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet.
Broil for 10 to 15 minutes, until lightly brown.
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REVIEWS
Reviewed on Jan. 3, 2004 by
Cathalain
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Cathalain
Jan. 3, 2004
I was born and raised in Baltimore, Maryland, so if anyone knows a good crabcake, it's me. And this recipe will make you one FINE crabcake! I didn't have dry mustard on hand, but I substituted a bit of spicy brown, and it worked just fine. A tip - do NOT overmix the crab meat - it will not turn out the way it's supposed to if you do - it's supposed to be lumpy! (People who weren't raised in MD tend not to know this, I've found.) If you can find Old Bay in your supermarket, BUY IT - it makes the difference! And of course, good Maryland crabmeat, if you can! Thanks, Bea, this rivals my own recipe! :-)
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22 users found this review helpful
I was born and raised in Baltimore, Maryland, so if anyone knows a good crabcake, it's me. ...
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Reviewed on Jan. 25, 2006 by
KITTLES1
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KITTLES1
Jan. 25, 2006
I am from Maryland, so we eat alot of crabcakes. I have tried many crabcake recipes, and this one is probably the best. I followed the recipe exactly, but I wanted to add Old Bay Seasoning, which I forgot *gasp*. Don't over mix the crab meat. It should stay lumpy!
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15 users found this review helpful
I am from Maryland, so we eat alot of crabcakes. I have tried many crabcake recipes, and this...
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Reviewed on Jul. 15, 2003 by AVIDCOOK
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AVIDCOOK
Jul. 15, 2003
I am from Maryland and we DO love our crabcakes!! It is important to use fresh, not canned crabmeat, lump is the best. I know this makes it more expensive but it is the difference between great and boring Mrs. Paul's. Also, I like to add some Old Bay seasoning to spice it up. Be gentle when mixing together the ingredients so you don't break up the sweet lumps of crabmeat, you don't want it to be fine like catfood!! I also like to saute my crabcakes in butter in a skillet rather than broil them, but either way this is a delicious and authentic recipe. Yummy.
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14 users found this review helpful
I am from Maryland and we DO love our crabcakes!! It is important to use fresh, not canned...
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Reviewed on Jun. 27, 2007 by
limey108
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limey108
Jun. 27, 2007
I'm from Maryland also. The recipe sounds OK except PLEASE don't shred the crab meat. It should stay in lumps and be handled gently. It's traditional to use Maryland's own Old Bay seasoning, not hot sauce. Also, when formed the cakes should be refrigerated for about half an hour, to firm up a little and prevent their breaking up in the pan.
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10 users found this review helpful
I'm from Maryland also. The recipe sounds OK except PLEASE don't shred the crab meat. It...
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Reviewed on Apr. 17, 2004 by THEBACCHUS
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THEBACCHUS
Apr. 17, 2004
These are great, with some adjustments as others have suggested; it is a must to add Old Bay, and I formed them and then chilled them so they didn't fall apart. My crab cake connisseur thought they were great. Served them with a Joe's Mustard Sauce (South Beach Diet) and they were a hit!
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8 users found this review helpful
These are great, with some adjustments as others have suggested; it is a must to add Old Bay,...
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Reviewed on Jan. 9, 2004 by ASHLEY STAY
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ASHLEY STAY
Jan. 9, 2004
I used 3 tablespoons bread crumbs and I used imitation crab meat. Yum! My family loved them.
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7 users found this review helpful
I used 3 tablespoons bread crumbs and I used imitation crab meat. Yum! My family loved them.
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Reviewed on Dec. 26, 2006 by MAGGIE MCGUIRE
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MAGGIE MCGUIRE
Dec. 26, 2006
These are outstanding crabcakes! I added a bit of Dijon and minced green onions to them. Serves with Crab Cake sauce on the side.
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6 users found this review helpful
These are outstanding crabcakes! I added a bit of Dijon and minced green onions to them....
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Reviewed on Jan. 4, 2004 by DCOCHRANE
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DCOCHRANE
Jan. 4, 2004
We love crab cakes and these were delicious! I served them with the Black bean & Corn salad!
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6 users found this review helpful
We love crab cakes and these were delicious! I served them with the Black bean & Corn salad!
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Reviewed on Sep. 21, 2003 by PETERHANN
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PETERHANN
Sep. 21, 2003
Here in the UK crab is expensive. So i added some white fish to bulk it out. It worked very well. The cakes were light and excellent.
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6 users found this review helpful
Here in the UK crab is expensive. So i added some white fish to bulk it out. It worked very...
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Reviewed on Aug. 24, 2003 by AKIRSHON
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AKIRSHON
Aug. 24, 2003
I had a dinner party with a bunch of picky people, who all enjoyed this recipe (thankfully!) The only things I would do differently are to 1) use a cookie sheet, not a broiler pan 2) actually remember to lightly grease the cookie sheet and 3) make more. There were 8 people and I scaled the recipe for 10, but it still only came out to about 1.5 crabcakes per person.
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6 users found this review helpful
I had a dinner party with a bunch of picky people, who all enjoyed this recipe (thankfully!)...
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