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My review
Aunt Ruth's Crab Cakes
112
Lisawas
"Down home crab cakes are heavy on the crab, light on the filler."
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Ingredients
20 m servings 136Original recipe yields 8 servings (16 crab cakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Stir the cracker crumbs and water together in a mixing bowl. Let stand 1 minute to soften the crackers. Add the crabmeat, egg, mustard, and mayonnaise. Season with Worcestershire sauce, seafood seasoning, salt, and black pepper; stir until evenly mixed.
- Heat the vegetable oil in a large skillet over medium heat. Form the crab mixture into patties 3/4-inch thick. Cook in the hot oil until golden brown on each side and hot in the center, about 2 minutes per side. Drain on a paper towel-lined plate before serving.
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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 will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 2429 Ratings
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Most helpful positive review
8/17/2011
Just made these for an appetizer for tonight's dinner...YUMMY! These are so good and easy, especially since everything is already in your fridge or cabinet! I followed the recipe exactly as writ...
Most helpful critical review
9/16/2011
I halved this recipe to use some crab left over from another dish. I also broiled them. I thought the recipe was a bit “fluid” but after broiling (on high, 5 minutes each side) they did firm up....
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8/17/2011
Just made these for an appetizer for tonight's dinner...YUMMY! These are so good and easy, especially since everything is already in your fridge or cabinet! I followed the recipe exactly as writ...
8/20/2011
These are incredible! I doctored them a bit because I don't have Old Bay seasoning. I threw in some chives, cumin, celery salt, basil, a tiny bit of thyme, cumin, and a smidge of chili pepper....
9/16/2011
I halved this recipe to use some crab left over from another dish. I also broiled them. I thought the recipe was a bit “fluid” but after broiling (on high, 5 minutes each side) they did firm up....
9/5/2011
Wonderful! The only thing I added was some sauteed onions. Will definitely make these again.
8/17/2011
Great Recipe...ingredients in most cabinets/canisters/fridge...you'll love them!
4/11/2012
very good. Some times crab cakes get dense and dry but these cakes came out perfect.
7/4/2012
If you are going to go to the trouble of making crab cakes PLEASE DON'T use canned flaked crab meat. That has as much resemblance to real crab meat as canned tuna has to fresh sushi grade tuna. ...
7/25/2013
Awesome recipe. It got raves from the family. My 80 year old mother who loves crab cakes said it was the best she had ever eaten. I did add an extra egg and doubled the recipe. Will definite...