Mimi's Maryland Crab Cakes
"This is my mom's (Mimi's) crab cake recipe, and I think it's the best! She originally came to Florida from Baltimore, and they know their crab cakes there! This might even be an Old Bay recipe, I don't know. I like to make these and my potato salad and Mimi's baked beans for "special" occasions. Mimi used to serve her crab cakes with her coleslaw as a side dish. This recipe makes 8-10 cakes depending on the size."
photo by 2Bleu
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
8-10 cakes
- Serves:
- 4
ingredients
- 1 lb fancy white crab meat (and claw)
- 1 teaspoon Old Bay Seasoning
- 1⁄4 teaspoon sea salt
- 1 tablespoon mayonnaise
- 1 1 tablespoon Worcestershire sauce or 1 tablespoon yellow mustard
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- 1 tablespoon baking powder
- 1 large egg, beaten
- 1⁄2 cup prepared Italian seasoned breadcrumbs
- canola oil, for quick frying
directions
- Mix all ingredients (except canola oil) together and shape into cakes (about 8-10).
- In large skillet, heat canola oil over medium heat.
- Add cakes and cook, turning once, until brown (~3 to 5 minutes per side).
- Drain well on absorbent paper.
- Serve with tartar sauce or Dijon mustard, or make crab cake sandwiches with lettuce & tomato.
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Reviews
-
After looking at all the recipes for crabcakes on 'Zaar, I decided to try this one with a few changes. After mixing as directed I didn't think the mixture was wet enough to stay together for broiling so I added about 1/4 cup more mayo and another teaspoon of Old Bay. Broiled them for 15-20 minutes on high and drizzled them with melted butter just before serving. They were very good and I would certainly make them again. I did not have Italian style breadcrumbs so I used homemade soft breadcrumbs. My dinner company said they were 'crabcakes to die for'! Thanks! -
We really enjoyed these crab cakes. All the ingredients went together very nicely. Will make again soon. Thanks for posting. -
Yummy! I really enjoyed this as a sandwich (recommended by the posting chef). This is very easy to put together. I scaled it down to 2 servings using one 4.25 oz can of premium lump crabmeat and yellow mustard, making one large patty. I served it on a toasted bun with a splash of lemon juice. Although a messy sandwich, it was so delicious! Buddha wants me to make one for him using canned salmon (as he is allergic to shellfish). Thanks for sharing your mom's recipe. :) -
I have never used baking powder in crab cakes b4, but it really works to slightly puff the cakes & keep them held together well for frying. I used canned lump crab + McCormick Italian Seas blend mixed w/breadcrumbs & prob used too much as its flavor was prominent & tended to mask the Old Bay I love so much (lesson learned). The crab cakes are easy & fast to fix + ingredient-friendly, so thx for sharing the recipe w/us & CONGRATS on your Week 5 Football Pool win. :-) -
Perfect tasting Maryland Crab Cakes! I love Old Bay and the addition of sea salt was really nice here. The use of baking powder in crab cakes from this region is indeed true and although there may be variations to the basic crab cake recipe, baking powder does help "puff" out the crab cake. I used worcestershire sauce and plain breadcrumbs since that all I had in my cupboard today. I was lucky to have jumbo lump crab just fresh from the seafood market and this was a glorious and wonderful tasting delectable treat from the bay. Thank you so much for posting this recipe Florida Native! Made for your *Football win week #5* Fall 2008
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RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida
