These were delicious! The use of the shrimp as the binder is pure genius! I loved the way the cream pulled the vegetables together and added a nice base for the crab. With all of the ingredients, this was still a very "crabby" crab cake. I'm looking forward to the leftovers!
This is how we do it in the south! 2#’s of onions cooked down is not much when finished due to water content. Any home cook that knows half their way around the kitchen would know this. This is called Louisiana Crab Cakes for a reason - that Old Bay has no place in a southern kitchen with the superior spice blends we have in the Deep South. Why come on here and talk about the great recipes you got from another site without even trying this one? It’s obvious some of you don’t have southern manners and it’s understandable as the north of us from the Cajun Tropics it’s known to be cold for more than one reason. I’ll enjoy my Louisiana cuisine and stay in the south where we appreciate this kind of recipe and flavor without the artificial spices 🦀
I am a Marylander. My go to recipe with Old Bay is from a Cooks Illustrated cookbook called American Classics. Another fave is a baked crab cake from Epicurious called crab cake with red bell pepper. No Old Bay but delish nonetheless. My third fave is again a Cooks Illustrated recipe that uses ground up shrimp as the binder. Also delish, and I didn’t know it was a Louisiana thing! As another poster said, there are many great recipes from around the country. Keep an open mind. Branch out. Splurge on jumbo lump. Your palate will thank you.
Not trying to pile on, but don't think Maryland can claim that the crab cake was invented there. Any city/area that has crabs makes a version. Open your minds people! Try something new! It's all good! It is just different. ALSO, DON'T RATE IF YOU HAVE NOT MADE THE DISH!
I cannot believe you use 2lbs of onions in this recipie with one lb of crab. This should be called onion cakes! Will not waste good crab in this recipie. JM
The responses to this recipes are really rude, especially when these folks haven't made it. Don't knock something you haven't tried, otherwise keep your typing hands away. Try it, then comment. You may realize you found a "different" way of making things that you were unaware of, therefore get off your soap box.
No Marylander would use this recipe! Way too much vegetables, no Old Bay seasoning, no Worcestershire sauce. The shrimp might work, but nothing wrong with a small amount of bread crumbs. Look for "Maryland Crab Cakes" as a suitable alternative.
At what stage is the best time to freeze them?