Reviewed: Dec. 22, 2009

As an "old lady from Baltimore" (lived right up the street from Bo Brooks), I liked this version best because of the use of bread and not bread crumbs. I do however, use regular mustard instead of the fancy kind (it's what we used in the old days)! To keep them from falling apart simply make your crabcakes and place them on a cookie sheet in your fridge for an hour or so until they are "set". This always works for me!

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Reviewer:

crabbyjean

Home Town: Bel Air, Maryland, USA

Living In: Cape Coral, Florida, USA

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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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

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

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

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

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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Reviewer:

lynn2631

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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Reviewer:

áßßy nðrmàl

Cooking Level: Intermediate

Home Town: Kanata, Ontario, Canada

Living In: Sunrise, Florida, USA

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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Bri

Cooking Level: Intermediate

Living In: Monroe, North Carolina, USA

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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