Recipe courtesy of Clorox
Save Recipe Print
20 min
20 min



1. In a large bowl, whisk the mayonnaise, egg, mustard, lemon juice, salt, and cayenne. Gently fold in the crackers, then the crab. Cover and refrigerate for at least 1 hour.

2. Scoop a scant ¼ cup of the crab mixture, form it into a 2 ½-inch diameter patty, and place on a plate. Repeat with the remaining crab mixture.

3. Heat half of the oil in a large skillet over medium heat. Add half of the crab cakes and cook, carefully turning once, until golden brown and heated through, about 6 minutes. Drain on paper towels. Repeat with the remaining oil and crab cakes.

4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*.

*Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Crab Cakes

Recipe courtesy of Ina Garten

Crisp Crab Cakes

Recipe courtesy of Ellie Krieger

Crab Cakes with Remoulade Sauce

Recipe courtesy of Katie Lee

Fried Oysters

Recipe courtesy of The Neelys

Carrot Cake

Recipe courtesy of Alton Brown

Lemon Cake

Recipe courtesy of Ina Garten

Coconut Cake

Recipe courtesy of Ina Garten

Salmon Cakes

Recipe courtesy of Ina Garten

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories