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.
Toasted English muffins are topped with fresh crab meat, chives and cheddar cheese.
Recipe uses lump blue crab, mayonnaise, bread crumbs, basil and old bay seasoning.
This is Chef Sam Choy's recipe for crab cakes with onion, celery, shredded coconut, mustard, panko, chives and parsley.