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Maryland Lady Crab Cakes
  • 1 pound backfin crab meat
  • 1 cup Italian seasoned bread crumbs
  • 1 large egg (or 2 small)
  • 1/4 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • fat or oil for frying
Remove all cartilage from crab meat. In a bowl, mix bread crumbs, egg, mayonnaise and seasonings. Add crab meat, and mix gently but thoroughly. Shape into six cakes. Fry in hot fat (350 degrees) until browned, or pan fry in a little butter or oil until browned on both sides. Makes six crab cakes.
According to "Ye Maryland Chronicle" written for the Baltimore Sunday Sun in 1933, the Maryland crab was the main reason for Captain John Smith's visit to the Chesapeake Bay in 1607. Crab cakes were first eaten by Lord Baltimore in 1634.
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