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My review
Dorsey's Fish & Oyster House Crab Cakes
Dorsey Marshall, Jr.
"This recipe makes traditional crab cakes. Enjoy!"
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Ingredients
15 m servings 295 calsOriginal recipe yields 8 servings (6 to 8 crab cakes)
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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 3341 Ratings
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Most helpful positive review
5/28/2003
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
8/8/2002
I live in Maryland and would have to say these were pretty average. They were much too bready and salty.
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5/28/2003
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...
7/23/2007
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...
2/25/2002
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...
10/20/2001
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.
6/28/2003
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...
1/8/2007
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...
10/30/2000
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!!!
8/8/2002
I live in Maryland and would have to say these were pretty average. They were much too bready and salty.