-
-
My review
My Crab Cakes
Rod Mowery
"Great crab cakes with lots of flavor and spice. Serve with homemade aioli and a crisp white wine!"
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 318Original recipe yields 10 servings (10 crab cakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
- Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
- Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.
You might also like
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 710971 Ratings
-
-
-
-
-
Most helpful positive review
3/15/2006
Yumm. I have made these crabcakes many times and I have made some changes to the recipe that I think work better. In ingredients I used 2 6oz. cans crabmeat, 2 eggs, 6 oz. (approx. 20) ritz crac...
Most helpful critical review
4/23/2010
I used maybe 3 T. of saltine cracker crumbs and I would have been happy with even less. I used the green part of the onion only, and didn't precook it. I added minced red bell pepper for color...
Most helpful
Most positive
Least positive
Newest
3/15/2006
Yumm. I have made these crabcakes many times and I have made some changes to the recipe that I think work better. In ingredients I used 2 6oz. cans crabmeat, 2 eggs, 6 oz. (approx. 20) ritz crac...
10/12/2007
These are turning into one of our favorites! I've made them a number of times and have done some tweaking to the recipe. I use just one sleeve of reduced-fat Town House crackers, and I combine...
9/12/2006
Thank you for this recipe. These were the best crab cakes I've ever made. I did change the recipe a little bit. I had leftover dungeness crab, about 16 oz. I added 1 sleeve of crushed 4 oz. ...
12/30/2007
Finally an easy and delicious crab cake recipe! I made the crab cakes for our Italian Christmas Eve Fish dinner and everyone LOVED them. I quadrupled the recipe (used 4 cans of crab meat) and ...
3/31/2003
With a few adjustments suggested by others these were the best I've had. I used two cans of crab and one sleeve of Ritz. I added fewer onions, but also some minced red pepper for color. Serve...
11/13/2004
I am a huge fan of crab cakes, and these were fantastic. They are one of the few crab cake recipes that I have enjoyed with canned crab as opposed to fresh. All of the spices mixed very well tog...
1/18/2001
These are WONDERFUL! There seems to be a typo in the recipe, however. You do NOT need 4 cups of vegetable oil to fry them in, a half cup will do just fine. Also, the recipe doesn't say to add ...
4/23/2010
I used maybe 3 T. of saltine cracker crumbs and I would have been happy with even less. I used the green part of the onion only, and didn't precook it. I added minced red bell pepper for color...