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Classic Crab Cakes

Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a best-seller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. —Debbie Terenzini, Lusby, Maryland
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings

Ingredients

  • 1 pound fresh or canned crabmeat, drained, flaked and cartilage removed
  • 2 to 2-1/2 cups soft bread crumbs
  • 1 large egg, beaten
  • 3/4 cup mayonnaise
  • 1/3 cup each chopped celery, green pepper and onion
  • 1 tablespoon seafood seasoning
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 2 to 4 tablespoons vegetable oil, optional
  • Lemon wedges, optional

Directions

  • In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into 8 patties. Broil or cook patties in a cast-iron or other ovenproof skillet in oil for 4 minutes on each side or until golden brown. If desired, serve with lemon.
    Freeze option: Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat crab cakes on a baking sheet in a preheated 325° oven until heated through.
Nutrition Facts
1 each: 282 calories, 22g fat (3g saturated fat), 85mg cholesterol, 638mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 14g protein.
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