Maryland Crab Cakes II Recipe -
Maryland Crab Cakes II Recipe
  • READY IN 35 mins

Maryland Crab Cakes II

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"Maryland is famous for its crab cakes! After you've tried this recipe, you'll know why."

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Original recipe makes 4 to 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Preheat oven broiler.
  2. Mix together crabmeat, bread crumbs, parsley, salt and pepper.
  3. 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.
  4. Broil for 10 to 15 minutes, until lightly brown.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
May 18, 2008

I found this recipe Not so great. First use only fresh lump blue crab, not canned. And do NOT shred it. Gently check for cartlidge. Add an egg to help bind the ingredients. And how can you post a recipe pretending to be a Maryland crab cake without Old Bay seasoning. (That is unforgivable.)add 1Tablespoon (give or take depending upon your tast). A dash of Worchestershire sauce is also an optional addition. Gently fold all ingredients to gether and then form them into 4 cakes and regdgerate for 30+ minutes before attemping to fry.

Jan 03, 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! :-)

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.

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!

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!

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.

Jan 09, 2004

I used 3 tablespoons bread crumbs and I used imitation crab meat. Yum! My family loved them.


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  • Calories
  • 211 kcal
  • 11%
  • Carbohydrates
  • 2.6 g
  • < 1%
  • Cholesterol
  • 185 mg
  • 62%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 20.1 g
  • 40%
  • Sodium
  • 373 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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