Maryland Crab Cakes (feeds 3, ~$30 total, less than 1 hour)

Make cornbread crumbs:

• • 1 box Jiffy Cornbread. Make the cornbread in an 8x8-inch square pan using the box's directions.

  • The cornbread directions use 1 egg and 1/3 cup of milk (skim or regular milk)

  • Let the cornbread cool for ten minutes. 

  • Once cool, crumble the cornbread over a baking sheet to make breadcrumbs. Cook for 5 minutes or less at 400 to crisp up the breadcrumbs a little bit.

  • Makes about 2 1/3 cups of crumbled breadcrumbs

Make batter:

• • 1/3 cup Hellmann's mayonnaise

  • 1 tablespoon sour cream

  • 2 large eggs beaten like scrambled eggs

  • 1 teaspoon ground black pepper

  • 2 teaspoons McCormick's Old Bay Seasoning

  • Add the above to a large mixing bowl. Mix thoroughly with a wooden spoon or rubber stirring stick.

Make crab cakes:

• • 4 6-ounce cans of lump crab meat (NOV2025 ~$6/can)

  • Add the crabmeat to the mixing bowl and gently mix, trying not to break up the lumps of crabmeat

  • Form 6 patties, about 4-5 inches across and about an inch thick. Round the edges with your fingers.

Cook crab cakes:

• • Add enough olive oil to cover 1/4 inch deep in a large pot with high sides (stock pot). The high sides prevent the grease from splattering.

  • Heat the oil to a bit less than medium. Insert three patties. Cook for 2-1/2 minutes on each side. I cover the pot with its lid.

  • Flip using two spatulas. So, they don't fall apart when flipping

Remove the crab cakes using two spatulas. Place each crab cake on a paper towel to soak up some of the oil.