This recipe comes from Maine and is EXCELLENT! These cakes are so yummy they almost melt in your mouth! They're great served with a seafood pasta salad, boiled potatoes, or fresh steamed veggies.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
8 cakes
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes.

    Advertisement
  • Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.

Nutrition Facts

452 calories; protein 21.8g; carbohydrates 26.6g; fat 28.4g; cholesterol 172.3mg; sodium 1277.1mg. Full Nutrition
Advertisement

Reviews (89)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2006
i added just alittle bit of fresh lemon juice and used the Japenense style bread crumbs. i love this recipe. Read More
(87)

Most helpful critical review

Rating: 3 stars
11/19/2011
This my first effort making crabcakes & I followed this recipe as written. I found the crabcakes to be a little bit dry and the Dijon and Old Bay flavors overwhelmed the delicate taste of the crab. I was hoping for more seafood taste. (Used canned crab) Read More
(8)
120 Ratings
  • 5 star values: 61
  • 4 star values: 39
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 0
Rating: 5 stars
11/06/2006
i added just alittle bit of fresh lemon juice and used the Japenense style bread crumbs. i love this recipe. Read More
(87)
Rating: 4 stars
02/15/2007
We substituted Townhouse crackers for the breadcrumbs. For our first time making crab cakes they were very good. Although not as good as our favorite restaurant (best crab cakes in Maryland) we will be making this again. For the person that thought they weren't flat enough you should be able to make them as flat or as round as you like when you shape the cakes. They are not going to flatten more when you cook them. They will also hold together better if you refrigerate the cakes before cooking. Read More
(85)
Rating: 5 stars
07/30/2005
I thought these crabcakes were the best. My husband just loved them and he can be a tough critic. I used the seasoned bread crumbs, they were a little salty, may try the plain next time. I would definitely make them for company. These cakes are so easy to make. The canned crab meat is good. I fried them in butter, and we ate them plain, but they would be good with tartar sauce, also. Thank you! A delicious & easy-to-make dinner, I searched with french fries & coleslaw! Read More
(72)
Advertisement
Rating: 5 stars
09/26/2008
added diced green onions and red bell pepper in the mix. Dipped them into panko bread crumbs to ad crunch Read More
(39)
Rating: 5 stars
01/18/2003
I thought this was a great recipe. I added a tiny bit of parmesan cheese and a little more crab than the recipe called for and they were awesome! Read More
(30)
Rating: 4 stars
09/18/2007
This recipe was VERY easy and QUICK. I served it as an appetizer for a dinner party that I was having. I altered it a little. I added about 1/4 tsp of fresh lemon juice and I broiled the crab cakes instead of frying them. They were just perfect. I served them with a side of chipolte dipping sauce - YUMMY!! Can't wait to make this recipe again!! Everyone just loved it!! Read More
(29)
Advertisement
Rating: 5 stars
01/18/2003
These crab cakes were great. It was the first time we tried making them at home but they turned out delicious. We will definitely make them again and probably at some point for guests. Read More
(24)
Rating: 5 stars
01/18/2003
All I can say is that these were AWESOME!!! I used low-fat mayo instead.....I just wish crab meat wasn't so expensive otherwise I'd make these all of the time!!!! Read More
(23)
Rating: 5 stars
01/23/2007
Perfect ~ I followed the recipe as written and they are not only easy to make but delish!! For those who opted to leave out the Old Bay and then leave a lesser rating ... there really is no substitution for Old Bay. If you are going to make crab cakes you really want to include it. I used a whole grain dijon mustard and Mmmmm, Perfect!! Read More
(21)
Rating: 3 stars
11/19/2011
This my first effort making crabcakes & I followed this recipe as written. I found the crabcakes to be a little bit dry and the Dijon and Old Bay flavors overwhelmed the delicate taste of the crab. I was hoping for more seafood taste. (Used canned crab) Read More
(8)
Advertisement