The Closest Thing to a Maryland Crabcake!


  • 1 egg, beaten
  • 2 tbl mayonnaise
  • 2 tbl green onion
  • ¼ tsp Old Bay seasoning
  • ¼ tsp Tobbasco
  • 1 lb crabmeat, picked free of shells and drained
  • 4 tsp milk
  • 10 saltine crackers, finely crushed


In a small bowl, mix egg, mayonnaise, green onion, Old Bay and Tobasco until incorporated. In another bowl add the crab and milk. Toss to coat. Add saltines and gently combine. Then add the egg mixture and combine. Measure out 1/3 cup crab mixture and form into a compact cake. (These are best if you make the cake and refrigerate an hour before cooking – they seem to hold together better.) Sauté the cakes in olive oil over medium high heat. Brown on both sides, about 3 minutes each. Remove to a paper towel lined plate. Serve immediately, with tartar sauce or cocktail sauce.

back to recipe list