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Maryland Style Crab Cakes

Posted Oct 09 2010 6:00am

I love crab cakes.


Mmmm Mmmm delicious…

You want to know where I got the idea the craving for crab cakes?

From one of the funniest movies I have ever seen: Wedding Crashers.

“Crab cakes and football, that’s what Maryland does!”

Who remembers that quote?

I was watching that movie a few days ago at work and as soon as I heard that quote, I instantly thought to myself “I need some crab cakes STAT”.


Alabama is not known for seafood AT ALL, so I knew I was on my own.

Making them is more fun anyways right?

I can probably make them better than most restaurants anyways ;)

These crab cakes are buttery, melt in your mouth amazing. There is no fillers in these babies! 100% full of crab and tastiness.

I should have saved these for tonight while watching football ;)


  • 1 pound jumbo lump crabmeat
  • 2/3 cup dried bread crumbs
  • 1/3 cup finely chopped red bell pepper
  • 1/4 cup finely sliced green onions
  • 1/4 cup finely chopped parsley
  • 2 teaspoons old bay seasoning
  • 2 tablespoons plain yogurt (I used 2% FAGE)
  • 1 egg plus 1 egg white, lightly beaten
  • Olive oil
  • Lemon wedges for serving


  1. In a bowl, combine bread crumbs, peppers, green onions, parsley, Old Bay seasoning, and pepper.
  2. Add crab, yogurt, egg, and egg white. Blend well and gently form into patties. I got about 8 patties.
  3. Refrigerate the patties for 20-30 minutes before frying.
  4. In a cast iron skillet, heat a layer of olive oil over medium heat. Fry the crab cakes for 3 minute per side, until golden brown.
  5. Serve with a squeeze of lemon.


This was by far the best meal of the week.

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