Comida Kraft
Recipe Box

Maryland Crab Cakes

Maryland Crab Cakes is rated 3.6666666666666665 out of 5 by 18.
Prep Time
15
min.
Total Time
25
min.
Servings

4 servings, 2 crab cakes each

Increase your chances of getting a standing ovation at dinnertime. Make these restaurant-style Maryland Crab Cakes!

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What You Need

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Make It

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  • Mix all ingredients except butter until well blended.
  • Shape into 8 patties.
  • Cook patties in melted butter in large nonstick skillet 4 to 5 minutes on each side or until golden brown on both sides.

Substitute

Substitute 1 lb. fresh crabmeat, well picked over, for the canned crabmeat.

Substitute

Prepare as directed, using KRAFT Light Mayo Reduced Fat Mayonnaise and RITZ Reduced Fat Crackers.

Make Ahead

Mix crab mixture and shape into patties as directed. Cover and refrigerate up to 24 hours. When ready to serve, cook as directed.

Servings

  • 4 servings, 2 crab cakes each

Nutritional Information

Serving Size 4 servings, 2 crab cakes each
AMOUNT PER SERVING
Calories 410
Total fat 30g
Saturated fat 6g
Cholesterol 160mg
Sodium 730mg
Carbohydrate 9g
Dietary fiber 0g
Sugars 1g
Protein 24g
% Daily Value
Vitamin A 4 %DV
Vitamin C 8 %DV
Calcium 15 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from You can't have "Maryland Crabcakes" without Old Bay Seasoning, it's just not done. You can't have "Maryland Crabcakes" without Old Bay Seasoning, it's just not done. That is one of the downfalls of eating seafood in other states. If you're from Maryland you would understand. I have friends that relocated and I send it to them all the time. Maryland seafood and Old Bay that says seafood. This is a bland tasteless recipe.
Date published: 2010-06-21
Rated 1 out of 5 by from I used this recipe with dungeness crab. I used this recipe with dungeness crab. I found that the richness of the crab, the ritz crackers and the mayo were just too much. I found the flavor rather bland as far as spices go. I found the mix was too moist to hold together well for shaping. I even put them in the fridge for a while to see if it would help.
Date published: 2005-05-11
Rated 4 out of 5 by from Initially, I made the recipe as indicated. Initially, I made the recipe as indicated. However, I did make some additions. The mixture seemed loose and I added 15 more crackers. It seemed somewhat bland initially. So the additions were some dillweed and a small onion(in the processor) added to the mixture and that is what did it. Very good
Date published: 2006-01-09
Rated 5 out of 5 by from I used frozen crabmeat, so I had to use about twice as many crackers. I used frozen crabmeat, so I had to use about twice as many crackers. But my family loved them. My mom is a huge crabcake fan and thought these were delicious, and my husband who hates mustard even loved these. Thanks again Kraft!
Date published: 2005-11-08
Rated 3 out of 5 by from What makes a crabcake a "Maryland" crabcake is none other than Old Bay seasoning! What makes a crabcake a "Maryland" crabcake is none other than Old Bay seasoning!!! I have lived in Maryland my whole life and always find that Old Bay is the missing ingredient in every other state's version of our crabcakes.
Date published: 2006-11-21
Rated 5 out of 5 by from Thought this reccipe was great! Thought this reccipe was great!!! Insead of the negative comments of others........of course it is much more wonderful using fresh crab. We served it to 380 wedding quesd 2 weeks ago & everyone raved!!
Date published: 2005-02-09
Rated 5 out of 5 by from Great recipe. Great recipe. Made a healthier version using lite mayo, reduced fat ritz crackers and no egg or butter. Also, added diced scallion. Instead of frying, broiled 6 minutes each side. Delicious!!
Date published: 2005-04-01
Rated 2 out of 5 by from I'm from Maryland we would never use canned crab meat and you definitely do not fry real Maryland... I'm from Maryland we would never use canned crab meat and you definitely do not fry real Maryland crab cakes in butter. You broil them. Plus you left out the seasoning.
Date published: 2004-12-30
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