Homemade Maryland Crab Cakes Recipe



This delicious classic recipe for homemade Maryland style crab cakes is the perfect appetizer to serve up to your guests.

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About the Author: Chef Billy Parisi

25 Comments

  1. Location counts, too, when it comes to crabmeat. If you can get blue crab fresh or pastuerized form U.S. that's the best.

    Crab legs? No. Fresh jumbo lump from U.S. waters is the ultimate upgrade.

    Ugh, and don't mash the stuff together with your fist. Fold the ingredients in.

    No peppers or celery.

  2. Thank you for this! I used to go down to Newport News years ago and there was a small restaurant there, I think the owner was actually Greek, but he made the most amazing Crab Cakes I've ever had. For years I tried to duplicate the recipe but was never successful. Even your complimentary sauce is fantastic! I can't wait to try this one. Thanks again!

  3. If you buy jumbo lump crab, it does matter how you mix in the wet/spice/herb/breadcrumb mixture.
    Mix the mayo etc in a separate bowl so you can fold it into the crab and that way you retain most of the lumps.

  4. I use to hate crab, not snow crab I love them . On a recent trip to Orlando we ate at “ Eddie Vs” yes I’ll give them a plug it was the best food I’ve ever ate and at 64 I’ve ate a lot. Now back to the crab cakes now on the menu was a big crab cake for 2 my wife says I want that for the appetizer Ooo Ok it was so good. Now I am looking for ways to make it at home and here is your channel and a easy to follow recipe. I have everything except the Old Bay seasoning. Thanks for showing this.

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