124 Reviews of Maryland Crab Cakes

From: Peter Pan

On May 20, 2002

Made this but followed my Mom's recommendation, instead of saute I bake them in the oven for 10 minutes, then broil for another 5 minutes. They are really good, not greasy and make good appetizer. Thanks for sharing your recipe.

From: luvinlif2k

On Mar 7, 2004

My oh my oh my! Hubby just raved and he is really picky about his MD Crab Cakes! Not too much filler and wonderful flavor. AT his request we're doing an encore performance in 5 days for his parents. I ran short on time so they only sat for about 30 minutes before being cooked but they held together nicely. Thanks!

From: KissKiss

On Jul 27, 2007

This was really great - I'm only giving it four stars b/c I made some changes. I used seasoned bread crumbs and doubled the Old Bay (based on other reviews). I think these would have been somewhat bland w/o those changes. Also, I baked mine at 400 degrees for 10 minutes, then broiled on high for 5. I sprayed the pan and the cakes with butter spray to make up for the lack of frying. I chilled my cakes for several hours before cooking, so they'd hold together. This is a typical step used in making crab cakes, and I was surprised it wasn't mentioned. These were truly delicious, and I'll be making these again with those substitutions.

From: PepperA

On Sep 1, 2004

Let me start by saying this is my first recipe review! My husband and I both loved these simple to make crab cakes. As did several of the other reviewers, I baked mine in the oven, spraying them first with an olive oil cooking spray. My only other variation from the recipe was I used seasoned breadcrumbs. I think the next time I make these (and I will make them again) I will add about 1/4 c finely chopped green onion. Delicious!

From: eatrealfood

On Jan 13, 2005

great stuff! i changed nothing except to brush the cakes slightly with egg and then rolled them in crushed ritz crackers before frying in butter. i also added some green onion and slightly more oldbay seasoning. my husband loves crabcakes and is still all agog over this dish. we had it dipped into a nice honey-mustard sauce with diced pineapple.

From: moot0009

On May 13, 2007

I read through all the reviews, and made changes accordingly. I used a little more old bay (we like old bay quite a lot), added a little parsley, two tablespoons of a vidalia onion and used freshly ground black pepper. I also rolled them in crumbs at the end, and brushed them with a lemon-butter mixture (literally, just some butter with a little lemon squeezed into it). I baked at 350 for 10 mins, then broiled both sides for a couple minutes for some "crisp". They were outstanding. I was lucky enough to have fresh, real crab, and these were perfect. Thanks!

From: mainmom

On Jul 1, 2007

Great! I think this one would be hard to mess up! I even used bumble bee fancy white crab meat (that's what I had on hand) and it was still very good. I used Italian bread crumbs and coated the patties with some additional crumbs before frying.

From: Denise!

On Nov 28, 2004

These are wonderful crab cakes. I rolled them in a bit of flour and brushed them with a melted lemon/butter mixture. I baked in the oven and finished a few minutes under the broiler. They held up well and had a wonderful flavor. We served atop a white wine, butter & lemon sauce. Very, very delicious, will make these again. Thanks for posting!

From: Robbie #22

On Oct 1, 2006

Although I did not use real crab, it was absolutely delicious. Based on other reviews, I added some chopped green onions and an extra tsp of Old Bay (which I was happy to find at my local supermarket here in Montreal). I've already sent the recipe to my three vegetarian daughters.

From: *Ollin*

On Apr 2, 2005

Great recipe, my bf and me, really enjoyed them. But i used canned crab and surimi, cos I had both @ home.Anyway they were yummie! I baked them instead and they turned nice golden brown and the seasoning gave them a wonderful flavor. Thanks 4 d tip