Angelina'S Restaurant Crab Cakes - Maryland Recipe

Name: Angelina'S Restaurant Crab Cakes - Maryland
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lump crabmeat (picked over); 1 cup fresh breadcrumb; 1/3 cup milk, approximately (whole or 1/2 & 1/2); 1 egg, beaten slightly; 1/4 cup mayonnaise; 1/2 teaspoon baking powder; 2 teaspoons parsley, fresh chopped; 2 teaspoons onions, minced (optional); 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1 teaspoon flour, sifted for dusting; 2 tablespoons vegetable oil (or butter for frying); cooking spray

Servings: persons

1 lb lump crabmeat (picked over)
1 cup fresh breadcrumb
1/3 cup milk, approximately (whole or 1/2 & 1/2)
1 egg, beaten slightly
1/4 cup mayonnaise
1/2 teaspoon baking powder
2 teaspoons parsley, fresh chopped
2 teaspoons onions, minced (optional)
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon flour, sifted for dusting
2 tablespoons vegetable oil (or butter for frying)
cooking spray

1
Put crab meat in a large bowl and cover with bread crumbs and moisten with milk.
2
Combine beaten egg with the mayonnaise in a separate bowl. Add baking powder, parsley, onion, salt, and pepper.
3
Pour this mixture over crab/crumb/milk mixture. Refrigerate for at least 1 hour. Dust cakes lightly with flour.
4
After one hour, form crab into cakes, not over mixing or over forming. Put each crab cake on wax-paper - (putting wax paper on top too) and let sit until ready to fry up. Let sit again, at least one hour, this makes the cake easier to hold together during the cooking process.
5
Spray cooking spray on bottom of pan, (either stainless steel, or non-stick),.
6
Heat butter or oil until hot. (Shimmering) Fry crab cakes approximately 4 minutes per side, carefully, flipping over and frying for another 4-5 minutes until browned.
7
Drain on paper towel and serve.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb lump crabmeat (picked over), 1 cup fresh breadcrumb, 1/3 cup milk, approximately (whole or 1/2 & 1/2), 1 egg, beaten slightly, and more.

Yes, Angelina'S Restaurant Crab Cakes - Maryland falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Angelina'S Restaurant Crab Cakes - Maryland

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions