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Helen & John's Crab Cakes
  • 1 pound backfin crab meat
  • 2 day-old hamburger buns
  • 1 tablespoon parsley
  • almost 1/2-cup mayonnaise
  • a shake red pepper
  • corn flake crumbs
  • 1 tablespoon Old Bay Seasoning
  • 1/4 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons water
  • 1 tablespoon finely chopped onion
Go through crab meat to eliminate any shells. Rub hamburger rolls through hands until very fine and mix with crab meat. Mix together all other ingredients and add with crab meat. Divide mixed crab meat into eight separate piles on wax paper. Shape into cakes, then coat with corn flake crumbs. Fry in oil until brown on both sides. Drain on paper towels. (Alternate: Place crab cakes in shells and bake at 350 degrees for 45 minutes.) Serves 4.
These crab cakes are much better when eaten a day after they are mixed; this allows the seasonings to penetrate properly.
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