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This classic lump crab cake recipe combines the flavors of lemon, parsley, and Old Bay seasoning, but the most flavor comes from the crab meat itself. For the best texture, use lump crab meat, very little filler, and bake the cakes in a very hot oven.
Real Maryland Crab Cakes. If the Maryland Flag weren’t so cool, we’d probably fly a picture of a crab cake over the statehouse. Once you’ve had your first real one made with handpicked Maryland jumbo lump crab, you’ll know why. Total time: 15 minutes Serves: 6 cakes. Ingredients: ☐ 1 pound jumbo lump, handpicked Maryland crabmeat
These Maryland crab cakes are the real deal, made with fresh lump crab meat, Old Bay seasoning, and white bread for a true Chesapeake Bay staple.
These baked crab cakes are authentic Maryland lump crab cakes flavored with butter, parsley, Old Bay, and mustard baked in the oven until golden.
Maryland Crab Cakes are made with jumbo lump crab meat with little filler, Dijon mustard and Old Bay Seasoning plus secrets to making authentic Chesapeake crab cakes! Prep Time: 20 minutes mins Cook Time: 10 minutes mins
This Maryland-Style Crab Cakes recipe is a recipe handed down several generations so they’re the REAL DEAL! Crispy on the outside and moist and flaky on the inside, they’re also freezer-friendly and easy to reheat!
In a large mixing bowl, toss together the backfin and jumbo lump crabmeat. Season to taste with salt and with Maryland crab seasoning. Add the soaked bread, beaten eggs, lemon juice, and...