Baked Maryland Lump Crab Cakes
After trying crab cakes, for the first time in my life in 2008, at G & M Restaurant in Linthicum Heights, MD, nothing else I've tried has come close. I guess that's what happens when you try the very best version of something first! This recipe comes closer to that genuine Maryland flavor than anything I have found. I have made these a handful of times, inculding a version for crabcake slider sandwiches for a party, and they always turn out good. The key is to precisely measure ingredients, make sure your oven is set correctly, and chill in the freezer while the oven preheats. I usually do a bake/broil combo on these, and I form mine into loosely packed baseball sized ball, and DONT flatten or turn while cooking.
I just spent the better part of an hour trying to find this recipe again, because I lost the printed copy I had, and stupidly didn't save it on here! Thanks for the great recipe!( Oh, and it will make a difference if you use margarine instead of real butter.)
2 users found this review helpful
Apr. 19, 2012