Recipe by Jeff Hemerly
"These crab cakes are rich and moist with lots of meat and very little filling. Typical of finer restaurants!"
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1 1/8 cups
crushed saltine crackers
prepared brown mustard
Old Bay Seasoning TM
This was a good basic recipe. I made a few changed/additions. Like other users, halved the mayo and added 2 eggs. Used a bit more crab meat, as I like mine full of crab. 1/2 saltines, 1/2 bread crumbs. about 1/3 cup dried parsley, some lemon juice, some worchestershire, and definitely more old bay (I'm from MD). I couldn't bring myself to broil these, I've always pan fried, so I used 1 Tbsp butter and a few Tbsp Vegetable oil on med/high heat. These are filling, so I served on toasted buns with tomatoes and a wonderful veggie medley on the side. Thanks for the recipe!
these were just ok.... i used green onions, halved the mayo and added an egg.
These were really great! They made me homesick for Baltimore. Too salty for me so I replaced the crackers with bread crumbs and added a bit more Old Bay instead. I think next time I'll try unsalted crackers. I like the cracker consistancy and a strong Old Bay flavor but saltines were too much. Thanks!
AFTER READING ALL THE REVIEWS: I tried this several recommended ways, and this seems to be the key to a happy crowd for us.. 1) changing mayo amount to 1/2C or it turns out to be very greasy to us. 2) add chopped green onion and red pepper (eyeball amount) esp since most our friends aren't onion fans 3) add 1/8C parsley 4) 1.5t Old Bay Seasoning, and lastly I followed the advice of putting a dash of Worcestershire's and lemon juice. What a hit this was. If you use the broiler instead of frying on med-high ...please check them often as they should not dark in color as some have shown but a golden brown.
I made this for my wife and she loved it. We gave some to our neighbors who also liked it and now want the recipe. It tastes great and is easy to make. Since the recipe doesn't ask for frying, clean up is easy and the house didn't have an oily smell.
I used a 1/4 measuring cup to help shape the cakes. Just pat down with your palm to make the cakes a little flatter but wider.
I have made this recipe more times than I can count. I use 1 cup breadcrumbs instead of the saltine crackers and made the cakes considerably smaller (about 2 inches in diameter - I get about 20 cakes) and broiled them 5-7 minutes each side. Great as appetizers. My friends always request them!
These were awesome! I used Club crackers instead of saltines. The butter flavor really added to the recipe. I chopped the onion and celery super fine and used just a little less onion than 1/4c. I was skeptical about broiling them because I have always pan fried my crabcakes, but WOW! They were as good if not better that pan fried. It took about 5-6 min per side under the broiler. I used whole lump crab on sale 2lb for $16. I will be making these this way from now on. As a topper sauce I took one part mayo, one part Di'jon mustard and a splash of Worstershire sauce and mixed it and placed a dollop on top. EXCELLENT!
I love crab cakes and now my own crab cakes are my favorite. I can never stick to a recipe, so I added to this recipe, but it was great. I used bread crumbs and corn meal instead of saltines, I added green onions and some other spices, but it was great! I served it with "Trader Joe's" tartar sauce and everyone flips over them!!
* Percent Daily Values are based on a 2,000 calorie diet.
Maryland Crab Cakes III
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 285
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