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 ...
Recipe uses lump blue crab, mayonnaise, bread crumbs, basil and old bay seasoning.
Recipe by From Cherry Barranco. This recipe won first place at the Coast Day 1997 Crab Cake Cook-off sponsored by the University of Delaware Sea Grants Program. For more crab cake recipes please visit: Hometownannapolis.com which has several recipes from the Capital Cookbook section of the gazette.
GranQueso combines with lump crab meat, sautéed vegetables and bread crumbs creating a hearty crab cake – ideal for appetizers or a light dinner.
Our deviled crab recipe has been provided by The Crab Place where you can order a large variety of lived, steamed, and prepared crabs. A few herbs in the crumb topping for this dish add a speedy and flavorful touch to the crab. Broccoli and a fruity salad would be nice meal accompaniments to the deviled crab.