Maryland Style Crab Cakes
Author: Travis Henderson II of Newport's Seafood
  • 4 pounds lump crabmeat; cleaned
  • 1 1/2 Cups green pepper; chopped
  • 2 Cups yellow onion; chopped
  • 3 eggs
  • 1 Cup mayonnaise
  • 3 Tablespoons Worcestershire sauce
  • 2 teaspoons granulated garlic
  • 2 teaspoons baking powder
  • 1 teaspoon bay seasoning
  • 1 teaspoon Tabasco sauce
  • 1/2 teaspoon salt
  • 2 Cups bread crumbs
  1. SautT peppers and onions in butter until onions are transparent. Completely cool mixture before adding to the crab meat. Add remaining ingredients except for the bread crumbs, stirring lightly to keep crab lumps together. Add the bread crumbs slowly until most of the moisture is soaked up. Scoop into 2-ounce portions and form into cakes, then lightly press into toasted bread crumbs. SautT in oil at 350 degrees F until cakes are brown and heated in middle.
For an appetizer, serve one crabcake, or for a main course, two or three, depending on how large they are.
Recipe by Recipes at