How to make it

  • Whisk the eggs in a mixing bowl to blend
  • Add mayonnaise, mustard, Worcestershire, Old Bay seasoning, pepper, cayenne and salt and whisk until smooth
  • Mix in crab and cracker crumbs
  • Form into 16 small (1/2 inch thick) crab cakes if serving as an appetize or 8 cakes if using as an entree
  • Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes
  • Coat the crab cakes with Panko bread crumbs
  • Fry in clarified butter until golden brown on both sides
  • Serve with tartar sauce or cocktail sauce or your favorite sauce

Reviews & Comments 5

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  • jackzig 11 years ago
    No one in Baltimore would ever use Dungeness crab meat in a crab cake. Dungeness is not as sweet as Blue Crab meat, and the texture is different. (never buy blue crab meat from South America or SE Asia, it is an inferior product sold to unwary consumers at an inflated price) Also crab cakes are not coated in Panko bread crumbs anywhere I've ever eaten in Maryland.

    If you want true Maryland (Baltimore) Crab Cakes try the Lord Baltimore recipe with perhaps a teaspoon of Old Bay Seasoning added, fried in clarified butter. There is no need to use all "lump" crab meat either. A combination of meat from the entire crab is best.
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  • vino4dino 16 years ago
    I'm from Baltimore and I must say, this sounds like the perfect crab cake recipe. Blue crab is plentiful here and I will be sure to make this one soon.
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  • recipediva 16 years ago
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  • coffeebean53 16 years ago
    Sounds great!!! I wish I had this recipe when I lived in the Pacific Northwest where I could get Dungeness crab cheaper or go out on Tillamook Bay with the pots and get my own.
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  • jaie 16 years ago
    I am salivating!!! I just wish I could afford the Dungeness Crab!!!!!! I will have to start pinching my pennies :)
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