Grammy's Kitchen · Crab Cakes · Maryland Crab Cakes (No Egg, Mostly Crab)
One of 32 crab cakes recipes we measured
from alexandracooks.com
It ranks #2 of 32 for greasiness among the crab cakes recipes we compared. 2 cooks on alexandracooks.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| egg | 0% | 11% |
| salt | 0% | 0% |
| aromatics | 0% | 2% |
| fat | 24% | 21% |
Adapts cleanly: dairy-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 lb. jumbo lump or backfin crabmeat |
| Flaky sea salt or kosher salt to taste | |
| 55 g | 1/4 cup mayonnaise |
| 36 g | 1/3 cup panko bread crumbs |
| squeeze of lemon, plus more to taste | |
| 2 g | 1 teaspoon Old Bay Seasoning |
| 1 g | 1 couple of tablespoons of freshly chopped herbs: tarragon, parsley, or chives |
| melted butter, for brushing | |
| lemon wedges, for serving | |
| tartar sauce (recipe below), for serving, optional | |
| 55 g | 1/4 cup mayonnaise |
| 8 cornichons, minced | |
| 2 g | 1/2 teaspoon Dijon mustard |
| 5 g | 1 teaspoon freshly squeezed lemon juice, plus more to taste |
| 1 small shallot, minced | |
| pinch kosher salt |
Method: 5 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Second time I have tried this dish – absolutely delicious! Thanks ever so much for this.” — a cook, 5.0★