Maryland Crab Cakes

From Cook's Country | June/July 2010

Why this recipe works:

To get our Maryland Crab Cakes to form without adding too much binder, we dried the crabmeat with paper towels, which allowed us to use fewer crushed crackers. We found that broiling the crab cakes on a greased baking sheet allowed us to brown the cakes without flipping them.

To get our Maryland Crab Cakes to form without adding too much binder, we dried the crabmeat with paper towels, which allowed us to use fewer crushed crackers. We found that broiling the crab cakes on a greased baking sheet allowed us to brown the cakes without flipping them.

less

Serves 4

Jumbo lump crabmeat is available at the fish counter of most grocery stores. If you can't find it, you can use pasteurized lump crabmeat.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection