Crab Cakes

Total Time:
38 min
20 min
18 min

4 to 6 servings

  • 1 pound crabmeat, picked free of shells
  • 1/3 cup crushed crackers (recommended: Ritz)
  • 3 green onions (green and white parts), finely chopped
  • 1/2 cup finely chopped bell pepper
  • 1/4 cup mayonnaise
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 lemon, juiced
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • Dash cayenne pepper
  • Flour, for dusting
  • 1/2 cup peanut oil
  • Favorite dipping sauce, for serving

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

View All

Pairs Well With

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
4.6 356
Simply delicious crab cakes.<div><br /></div> item not reviewed by moderator and published
Excellent, but they're pretty mushy. They need either more binding or to drain the crab. Still, everyone in my family LOVED them, even picky teenagers. item not reviewed by moderator and published
Too much filling for my taste. I thought I would try something new but my family liked my old recipe much better. item not reviewed by moderator and published
I totally just used this as a guide but changed a bunch of things... I used Old Bay Crab Cake Seasoning Substituted crackers with Panko Breadcrumbs No Worcestershire sauce, dry mustard (already in season pack), lemon juice or flour Used minced garlic Added Parsley Old Bay Seasoning Tony Charchere Seasoning I sauteed my green onions, red and green peppers and garlic before adding it to my lump crab meat, mayo, egg (double the egg amount; one egg for every 8 oz of crab) and seasonings My patties formed pretty well but I let them refrigerate for about 30 minutes before frying THEY WERE DELICIOUS!!! item not reviewed by moderator and published
Delicious! I did add 1/3c of panko breadcrumb and I formed the patties and refrigerated for a couple hours before frying! Tasty! Will be making them again for sure! item not reviewed by moderator and published
I'm from Maryland home of real crab cakes , and the fact that filling like crackers were added made me think twice about the recipe. But it turned out to be some what ok. But Maryland style is way better. item not reviewed by moderator and published
These were great.. I want to thank all the reviewers for taking the time to make suggestions to make this even better. I added an extra egg and decided to bake them. Perfect! Will be making again for sure. Can't wait til Paula's digital channel is up and running! item not reviewed by moderator and published
The taste is 5 stars all the way, but I did have to deduct a star because nope - these do NOT stay together. I appreciate the tips I read and I will do a few things different next time: 1. make them smaller 2. add more cracker crumbs 3. refrigerate the formed cakes for a few hours before frying. I used craw claw meat as lump crab is out of my budget and these were fabulous. I'm not an onion fan, so I added onion powder instead. I had a great sauce recipe I don't remember where I got but it's an herbed mayo: 1/2 c. mayo, 1 tsp dijon mustard, 1 tsp. dried dill weed or 1 Tbsp fresh, 1 tsp. fresh lemon juice, dash of cayenne. I prefer a little more dijon.. but it goes well with the crab cakes. item not reviewed by moderator and published
this is a simple recipe yet the crab cakes have come out delicious each time i have made them.i just make them in a smaller size and they as as good in canola oil . item not reviewed by moderator and published
How many Calories are in the Crab Cakes item not reviewed by moderator and published
Thanks for the variation-love the sauce recipe! item not reviewed by moderator and published

This recipe is featured in:

Make It 5 Ways: Seafood