Baked Maryland Lump Crab Cakes Recipe


baked maryland lump crab cakes recipe

Baked Maryland Lump Crab Cakes Recipe

Step 1. Preheat oven to 375 degrees F (190 degrees C). · Step 2. Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood ...

Many people claim to have the true Maryland crab cake, but this one uses all lump meat with almost no filler added and tastes incredible!
maryland crab cakes ii recipe

Maryland Crab Cakes II Recipe

Maryland is famous for its crab cakes! After you've tried this recipe, you'll know why. ... Baked Maryland Lump Crab Cakes. Rating: 4.44 stars. 241. Maryland ...

Maryland is famous for its crab cakes! After you've tried this recipe, you'll know why.
baked maryland lump crab cakes review by kenya

Baked Maryland Lump Crab Cakes - Review by Kenya - ...

Sep 3, 2009 ... Finally a Crab Cake recipe that does not hide the crab. Everyone loved it! Expensive, but well worth it. I followed the recipe for the most part, ...

AWESOME!! Finally a Crab Cake recipe that does not hide the crab. Everyone loved it!Expensive, but well worth it. I followed the recipe for the most part, except I used 2 eggs, 1-tsp. Old Bay, 1-1/2 lb. Wild Lump Crab Meat (in the container from Whole Foods) I also, like some reveiwers, used a ice cream scoop to form the cakes. I baked it for 20 mins. I forgot to put it in the refrigerator for the 20 + mins. as suggested by other reviewers, but thank goodness they kept its form and did not break apart, however I will refrigerate next time around. It was moist inside and a nice golden crust outside. For those who experience this recipe to be to salty, use only 1 tsp Old Bay, you may even get away with not adding the Old Bay, Crab Meat has it's own natural salt. This is a must for entertaining guests and on special occassions. It's a five star restaurant recipe. It cost me 45.00 to make 12 crab cakes. Thank you for sharing it.
baked maryland lump crab cakes printer friendly

Baked Maryland Lump Crab Cakes - Printer Friendly

Baked Maryland Lump Crab Cakes. Rated as 4.45 out of 5 Stars. Prep. 15 m. Cook. 25 m. Ready In. 40 m. Recipe By:T. Kent. "Having lived by the Chesapeake  ...


baked maryland lump crab cakes review by lynsiec

Baked Maryland Lump Crab Cakes - Review by LynsieC - ...

Great recipe. I say this because this is pretty much the same way I make them. I have grown up in MD and it kills me when people say they have a recipe for a ...

Great recipe. I say this because this is pretty much the same way I make them. I have grown up in MD and it kills me when people say they have a recipe for a "true MD crab cake" and it has bread, green peppers.... blah blah blah. No... that is NOT Maryland! Best things to remember to anyone reading this... Use FRESH, LUMP, MARYLAND BLUE CRAB, STEAMED. If you don't have access to freshly steamed, then buy the FRESH BLUE CRAB in the plastic containers. NOT PASTURIZED in the can! Use only a SMALL amt of bread crumbs and NEVER... I mean NEVER press and "smoosh" together to make a "patty". FOLD crab LIGHTLY AND GENTLY to combine with other ingredients then form into an "airy", "half-sphere" type form. And "baking" is a must. Forget FRY! Also, Definitely chill in the refrigerator AT LEAST 1/2 hour prior to trying to bake them. It REALLY makes a difference when it comes to holding together. I do use REAL EGG. Also... never make a FLAT crab cake. They should be large, rounded and fluffy! Keeping this in
baked maryland lump crab cakes photos

Baked Maryland Lump Crab Cakes Photos

Back to Baked Maryland Lump Crab Cakes recipe · minky. Baked Maryland Lump Crab Cakes by minky. Baked Maryland Lump Crab Cakes. Baked Maryland ...


baked maryland lump crab cakes photos

Baked Maryland Lump Crab Cakes Photos

Back to Baked Maryland Lump Crab Cakes recipe · FleurSweetLoves · Baked Maryland Lump Crab Cakes with a side of coconut shrimp with pina colada sauce ...


baked maryland lump crab cakes review by teresa clifford

Baked Maryland Lump Crab Cakes - Review by Teresa Clifford ...

Mar 17, 2012 ... I too am from the Chesapeake Bay area and your recipe was similar to G&M's crabcakes. I put a twist on it. All you need do is mix 3 T Hellman's ...

I too am from the Chesapeake Bay area and your recipe was similar to G&M's crabcakes. I put a twist on it. All you need do is mix 3 T Hellman's Mayonnaise with 1 to 2 T finely minced green or red pepper, 1/4 t dry mustard, 2 1/4 t French's mustard, 2 t Old Bay or to your liking, a dash of worcestshire and one beaten egg or 1/4 c of cholesterol-free egg product. Pour mixture over large lump crab meat and gently fold til incorporated. Place rack 2nd step down from broiling element, heat oven to broil and place crab cakes (5) on pan brushed with olive oil. Broil 10 minutes and Viola`, best crab cake you ever had. Took 1st place in a crab cake cookoff last year. The 1 T of red pepper which added color made all the difference in the world. Try it.
baked maryland lump crab cakes review by margaux

Baked Maryland Lump Crab Cakes - Review by margaux ...

I made this and as instructed by another reviewer, I dropped them from a tablespoon, making them quite loosely held together. They turned out perfect. I baked ...

I made this and as instructed by another reviewer, I dropped them from a tablespoon, making them quite loosely held together. They turned out perfect. I baked them 10 minutes each side. Thanks for the recipe and tips!
baked maryland lump crab cakes review by sillydilly01

Baked Maryland Lump Crab Cakes - Review by SILLYDILLY01 ...

Jun 4, 2009 ... Here are the revisions I made and the dill sauce recipe... I split the egg between two regular eggs and 1/4 cup egg beaters. You really do need a ...

I'm giving this recipe 5 stars because this is the first recipe for crab cakes I've found that is baked. Who doesn't love the flavor of a pan fried cake? But the calories and fat make it a meal that I just can't feel good about making for dinner. This is a great compromise. The crabcakes are tasty (you can spice them up if you like) and I felt as if I wasn't compromising for a lo-fat dinner. I made a simple buttermilk dill sauce which the kids loved on top, so overall this was a winner. Here are the revisions I made and the dill sauce recipe... I split the egg between two regular eggs and 1/4 cup egg beaters. You really do need a binding agent. I doubled the bread crumbs just so that it would stay together better. I chilled the mixture in a bowl and then used an ice cream scoop to put on the baking sheet. I think the time in the fridge helps the breadcrumbs expand and the whole mixture thicken enough to stay together. Also, watch the time, it could easily get dried out. I probably did 12 minutes one