Recipe courtesy of Robert Duvall
Show: The Best Of
Save Recipe Print
Total:
37 min
Prep:
25 min
Cook:
12 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper. The crab cakes can be refrigerated overnight at this point, if needed.

In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Fried Rice Pineapple Boat

Who needs bowls when you can serve fried rice in scooped-out pineapples?

IDEAS YOU'LL LOVE

Crab Cakes with Remoulade Sauce

Recipe courtesy of Katie Lee

Mrs. Duvall's Crab Cakes

Recipe courtesy of The Rail Stop Restaurant

Mrs. DuvallS Crab Cakes

Recipe courtesy of Mildred Duvall

Crab Cakes

Recipe courtesy of Robert Irvine

Crab Cakes

Recipe courtesy of Robin Miller

Crab Cakes

Recipe courtesy of Jimmy's Famous Seafood

Crab Cakes

Recipe courtesy of Ellie Krieger

Crab Cakes

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories