Maryland-style crab cakes from Cook's Country Magazine, Apr/May 2024 (page 19)

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Notes about this recipe

  • anya_sf on June 29, 2024

    This magazine actually has 2 recipes for Maryland-style crab cakes: 1 broiled, 1 pan-seared (with additional seasonings). I made the broiled version, served with lemon wedges and not the cocktail sauce. The crab cakes would have been great had I found better crab. Unfortunately, the market only had (jarred refrigerated) claw meat. The recipe says you can use half claw meat, but the other half should be lump meat - definitely don't use all claw meat like I did, as the flavor was too strong. I would definitely make these again using the proper meat. Broiling method worked pretty well even though my broiler is extra strong; the crab cakes started to singe after 8 minutes, so I turned off the broiler and let them sit in the hot oven a couple minutes longer. Skipped the butter at the end.

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