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Dorsey's Fish & Oyster House Crab Cakes

Rated as 4.29 out of 5 Stars

"This recipe makes traditional crab cakes. Enjoy!"
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Ingredients

15 m servings 295 cals
Original recipe yields 8 servings (6 to 8 crab cakes)

Directions

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  1. Mix together Old Bay(TM) seasoning, baking mix, and parsley in a medium size mixing bowl. Stir mayonnaise, mustard, egg, and Worcestershire sauce into dry ingredients. Mix in crab meat gently. Form mixture into 6 to 8 balls.
  2. Heat 1 inch oil in a large, heavy bottomed skillet to 365 degrees F (185 degrees C). Place balls in pan, and flatten slightly with a spatula. Flip the crab cakes over after 3 minutes, or when the crab cake is browned on one side. Continue frying until done. Drain on paper towels.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts


Per Serving: 295 calories; 26.5 g fat; 1.7 g carbohydrates; 12.8 g protein; 75 mg cholesterol; 368 mg sodium. Full nutrition

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Reviews

Read all reviews 33
  1. 41 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe is great! All of my friends and family have loved them. Instead of frying however we bake at 375 for around 25 minutes. The recipe has a great taste that doesnt interfere with the...

Most helpful critical review

I live in Maryland and would have to say these were pretty average. They were much too bready and salty.

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This recipe is great! All of my friends and family have loved them. Instead of frying however we bake at 375 for around 25 minutes. The recipe has a great taste that doesnt interfere with the...

I've made these crab cakes a couple of times now and they're always a hit! They are easy to make and taste great. I've fried them, but like them better when I bake them. Just spray a little c...

I have been making these crab cake for 4 years. They are amazing. Just be delicate when frying and flipping, as they are all crab meat. I often make the mixture a few hours before upto the po...

I grew up in Maryland and know what real crab cakes taste like - this recipe tasted like the ones Mom used to make. Will definitely make again.

so easy and tastes great. As we are trying to cut back on fat I prepared these on the George Foreman Grill... no pam, no oil and with the no stick surface these just slide right off! This reci...

I used king crab legs for this recipe. The type mustard you use will affect the taste. I used stoned ground mustard. I also added some red onion. I would let this set for awhile before formi...

I was surprised this is a really easy and good recipe. When I made the batter it was watery so I added an extra 2 tbls of biscut mix, then it was much better. My husband loved them!!!

I live in Maryland and would have to say these were pretty average. They were much too bready and salty.

This one's a keeper. Really easy, taste great.