These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.
Author: LINDACHEK
Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like my recipe just a tad better. Don't tell mom.
Author: John L.
Having lived by the Chesapeake Bay on Kent Island, MD nearly my whole life, I was challenged to develop this authentic Maryland style crab cake about a year ago. Many people claim to have the true Maryland...
Author: T. Kent
Air frying crab cakes means less mess and less cleanup, but at no sacrifice to taste. They're flavorful, crisp, and lighter than if cooked with oil in a skillet. Serve with your favorite dipping sauce,...
Author: lutzflcat
Two of the most crucial ingredients used in New Orleans cooking are Cajun spice and local seafood! Crab has always been my favorite type of shellfish, but I have never really cared much for crab cakes....
Author: Tracy
These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!
Author: Chef John
These crab cakes are just the best. I make these often at home, and I make a smaller appetizer size for parties. They are always a hit. They are easy and delicious. I won't eat crab cakes out anymore!...
Author: SLJ6
These fresh-tasting, easy crab cakes are perfect for dinner any night of the week--just serve them with a simple, low-carb mustard sauce or 1/2 tablespoon of mayonnaise.
Author: Renne Thomas
Maryland is famous for its crab cakes! After you've tried this recipe, you'll know why.
Author: Bea Gassman
Down home crab cakes are heavy on the crab, light on the filler.
Author: Lisawas
These crab cakes are rich and moist with lots of meat and very little filling. Typical of finer restaurants!
Author: Jeff Hemerly
Delicious and easy fried crab cakes with little filler and a ton of crab flavor.
Author: shelleyannsham
My family loves these. You don't need to use the curried tartar--you can use regular, but the curried tartar is what sets this recipe apart. I ask you to give it a try before deciding against it!
Author: Maria Connors
Perfect Crab Cakes -- heavy on crab and light on filler -- anchor a dinner. Be sure to form them compactly so the cakes hold together during frying.
Author: Ben S.
Unbelievably moist and so easy! These have been requested several times and they are always gone in an instant!
Author: Sarah D
Feel free to get creative! Add celery, jalapenos, or other ingredients. You can also use chopped shrimp in this recipe for shrimp cakes.
Author: sammyc14
These crab cakes are made with potatoes, and have a crunchy cornflake crust. Can be served as is, or on a bun with mayonnaise, lettuce, and a slice of tomato.
Author: Wilma Scott
This recipe makes traditional crab cakes. Enjoy!
Author: Dorsey Marshall, Jr.
It is so hard to find a true Maryland crab cake recipe out there. This is basically the recipe my grandmother used, but I've tweaked it just a bit. I also usually double the recipe.
Author: Laura
This is a small batch recipe making just three crab cakes in an air fryer, but can be doubled easily. The seasoning is a starting point and can be adjusted as needed.
Author: thedailygourmet
Absolutely delicious! I have made these in a skillet as well and they taste just as delicious as on the grill. I prefer to use fresh crabmeat, but you can use whatever is on hand.
Author: JULIEP
Delicious, lean, grass-fed beef burgers stuffed with crab cakes for an unbelievable combinations of flavors. A whole new spin of surf 'n turf, all on a bun. Easily made in a toaster oven for a quick meal...
Author: Scott V
My husband and I live in Maryland. He absolutely loves crab cakes and he's VERY picky. He thinks these are great! If you'd like, sprinkle more Old Bay® on top.
Author: bonita
This is a very simple and quick recipe. Can be made in large or small quantities and you can use any type of crab. The crushed pretzels make them light and fluffy.
Author: badbabybeth
Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like my recipe just a tad better. Don't tell mom.
Author: John L.
Use fresh or frozen crab to make these delicious crab cakes made with fresh ginger, cilantro, green onions, and lime juice.
Author: dakota kelly
Crab meat and crushed crackers mix with mayonnaise, eggs, and seafood seasoning to make a large batch of homemade crab cakes in just a few minutes in this recipe.
Author: michael
Crab cakes that are an excellent appetizer or meal all by themselves!
Author: Sarah Pryor
These crab cakes are quick and easy and have a nice spicy kick that you can adjust to suit your tastes.
Author: Kellygrrrl
My grandmother instilled in me a love of good food, purely made, with the best ingredients. This recipe has been coveted by our family & friends for many years. It's too good to keep a secret any more
Author: Annelizabeth
These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!
Author: Chef John
This recipe is a Brazilian-style crab cake, usually served on the beach. Very rich in flavor and slightly spicy. Serve piping hot with lime wedges.
Author: Ronnie Mason
These crab cakes are just the best. I make these often at home, and I make a smaller appetizer size for parties. They are always a hit. They are easy and delicious. I won't eat crab cakes out anymore!...
Author: SLJ6
Down home crab cakes are heavy on the crab, light on the filler.
Author: Lisawas
These crab cakes are rich and moist with lots of meat and very little filling. Typical of finer restaurants!
Author: Jeff Hemerly
These crab cakes are just the best. I make these often at home, and I make a smaller appetizer size for parties. They are always a hit. They are easy and delicious. I won't eat crab cakes out anymore!...
Author: SLJ6
These fresh-tasting, easy crab cakes are perfect for dinner any night of the week--just serve them with a simple, low-carb mustard sauce or 1/2 tablespoon of mayonnaise.
Author: Renne Thomas