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Maryland Crab Cakes
using tanner crab meat

crab cakes recipe


Maryland Crab Cakes

Makes 6 cakes.


  • 1 1/2 teaspoons Old Bay Seasoning™ (or Vital Choice Organic Salmon marinade mix)
  • 2 tablespoons biscuit baking mix
  • 1 tablespoon dried parsley
  • 2 tablespoons mayonnaise
  • 1 tablespoon mustard
  • 1 egg, beaten
  • 1/4 teaspoon Worcestershire sauce
  • 1 pound tanner crabmeat
  • Vegetable oil for frying*

*Preferably ogranic oil, in order of preference: macadamia nut oil, extra virgin olive oil, hi-oleic sunflower oil, canola oil.


  1. Mix together Old Bay™ seasoning, baking mix, and parsley in a medium size mixing bowl.
  2. Stir mayonnaise, mustard, egg, and Worcestershire sauce into dry ingredients.
  3. Mix in crab meat gently. Form mixture into 6 to 8 balls.
  4. Heat 1 inch oil in a large, heavy bottomed skillet to 365 degrees F (185 degrees C).
  5. Place balls in pan, and flatten slightly with a spatula.
  6. Flip the crab cakes over after 3 minutes, or when the crab cake is browned on one side. Continue frying until done.
  7. Drain on paper towels.
  8. Serve.
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