– This recipe will definately be a keeper. I made a big mistake – I used canned crabmeat and forgot to rinse it first – my crabcakes were salty! I will definately make it again and I know it will be great. My patties stayed together fine. I used a cast-iron pan and I believe that really makes a difference – it browned the crabcakes quickly and made an excellent crust – turning them over was no problem. Don’t try turning the cakes over until you have a good crust and don’t forget to rinse your canned crabmeat!
– I am from Maryland so a few hinters. Never ever flatten your crab cakes like the picture! A Mayland crabcake should be the size of your fist and fluffy. Fold in gently (to prevent shredding) of Fresh Lump Maryland Blue Crabs. A true Maryland Crabcake is 80% broiled, not fried…so broil till golden.
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