Our Maryland Crab Cakes II recipe is from the American Heritage Cookbook published in 1964. The primary difference between this version and others is that bread is used as the filler rather than bread crumbs and egg whites are beaten and folded in making a lighter crab cake. No mayonnaise is used in this recipe but the bread is soaked in olive oil. To update the recipe you could cut back ...
This latest addition to our crab cake recipe collection is spiced up with Colman's mustard and served with a Lemon Garlic Aioli. We like this recipe because it uses a minimal amount of filler (three tablespoons crushed saltines) and only 1/4 cup of mayonnaise.
GranQueso combines with lump crab meat, sautéed vegetables and bread crumbs creating a hearty crab cake – ideal for appetizers or a light dinner.
Recipe for a Pecan Crusted Crab Tartlet with Boursin Cheese, Caramelized Onions, Roasted Garlic and Tomatoes. Top Six Recipes/ Boursin's "Chef of the Year" Contest November 2001
Recipe from Maryland Crab Cakes where they ship crab cakes fresh to your door! The recipe includes, fresh crab, breadcrumbs, egg, Worcestershire sauce and mustard.