True Maryland Crab Cakes

I enjoyed the food, but when making my cakes they were sooo moist that I added more bisquik and then even some corn meal... I fried them, turned out good... A lil too salty for my taste, but I think that was all me especially since I don't eat a lot of salt... I saw the reviews and just didn't want to be too bland, also added the ole bay, plus I added 2 eggs which I will not the next time

This recipe was delicious!! We had about 2 pounds of crab that we picked.. 27 crabs and it made 8 good sized crab cakes. I almost doubled the ingredients (really 1.5) only moderation I added was a 1/2 tspn of old bay seasoning. I then refrigerated for an hour after I mixed it up and then spooned them into a pan with 2 of tablespoons of olive oil and 2 tablespoons of butter and sautéed until golden brown. Great flavor. Will definitely make these again.

I tried this recipe and modified it a bit. I used lump crabmeat, added sour cream, old bay and a bit more dry mustard. I think next time I'll add corn and a pinch of lime juice to the batter.

I'm a native Marylander living in California. I'm also not much of a cook. With the understanding that these are *not* what you're going to find in a Baltimore restaurant, they are nevertheless super tasty and a cinch to make. Another reviewer has condemned the pancake mix as altering the flavor and texture one would expect from a crabcake. That is true, but I think the crab still stands out, and I'm looking forward to making this recipe a lot. I've also prepared this recipe as crab bites, to good effect.