Maryland Crab Cakes I
This recipe is very good but a bit too salty with the tablespoon of Old Bay it calls for. The second time I made it, I used just half a tablespoon of Old Bay and substituted a tablespoon of very finely chopped celery, plus a pinch each of parseley flakes, black pepper, cayenne pepper, paprika and allspice for the other half.
Also, if you have trouble with these staying together, don't add extra egg, just make sure you pack your crab cakes as compactly as you can. Then, after they've been cooking for a couple of minutes, press down on the tops of the cakes with a big spatula, and whatever you do, don't try to flip or move them until they're sufficiently cooked on one side.
57 users found this review helpful
Dec. 13, 2003