Maryland Crab Cakes

"Crab cake experiment breaks down regional bias" by Michael Hastings. Recipe from Mark Spaugh at Vin 205 at Wine Merchants Gourmet. Winston-Salem Journal: Wednesday, July 31, 2013.

Yield: 8 servings ( Serving Size: patties )
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Prep Time:
Cook Time:
Refrigerate: 2 Hours


  • 2 pound(s) jumbo lump crabmeat
  • 1/4 cup(s) diced celery
  • 1/4 cup(s) diced onion
  • 1/4 pound(s) butter
  • 1 tablespoon(s) Old Bay seasoning
  • 1 cup(s) mayonnaise
  • 3 eggs
  • 2 teaspoon(s) dry mustard
  • 1 pinch(s) salt and white pepper to taste
  • 1/2 bunch(es) scallions, diced
  • 2 sleeves saltines, crushed ( about 3 cups crushed)


  1. 1. Saute celery and onion in butter with Old Bay until vegetables are translucent. Let cool.
  2. 2. Meanwhile, mix eggs, mayonnaise and mustard. Fold in scallions and crabmeat.
  3. 3. Add cooled vegetables and saltines. Let mixture sit refrigerated for a couple of hours to fully absorb liquid.
  4. 4. Shape into 8 patties.
  5. 5. Heat saute pan over medium heat with a thin film of oil and brown crab cakes on both sides.
August 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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