Down home crab cakes are heavy on the crab, light on the filler.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
8
Yield:
16 crab cakes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

136 calories; protein 14.1g; carbohydrates 5.3g; fat 6.2g; cholesterol 67.7mg; sodium 564.6mg. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/17/2011
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 written - the only thing I changed was to bake these instead of frying. Bake at 425 for 12 min., turning crab cakes halfway through cooking time. My whole family agreed these were as good as and possibly even better than served at restaurants. Chock full of crabmeat and very little filler. I would recommend using the Old Bay seasoning...gives the crab cakes that extra kick!Excellent! I posted a picture for the recipe. Read More
(70)

Most helpful critical review

Rating: 3 stars
09/16/2011
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. I also found it a bit spicy which masked the flavor of the crab. Made 3 generously-sized crab cakes. I ll keep searching for the perfect crab cake recipe. Read More
(19)
36 Ratings
  • 5 star values: 29
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/17/2011
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 written - the only thing I changed was to bake these instead of frying. Bake at 425 for 12 min., turning crab cakes halfway through cooking time. My whole family agreed these were as good as and possibly even better than served at restaurants. Chock full of crabmeat and very little filler. I would recommend using the Old Bay seasoning...gives the crab cakes that extra kick!Excellent! I posted a picture for the recipe. Read More
(70)
Rating: 5 stars
08/20/2011
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. Added an extra egg because they didn't have enough body. I baked them, then broiled them for the last 5 min. so that they'd be a little crispier on the outside. Threw together a tartar sauce with diced pickles, olive oil mayo, and a little hot sauce. So good! Am sending this recipe to a few of my friends! Read More
(69)
Rating: 3 stars
09/16/2011
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. I also found it a bit spicy which masked the flavor of the crab. Made 3 generously-sized crab cakes. I ll keep searching for the perfect crab cake recipe. Read More
(19)
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Rating: 5 stars
09/05/2011
Wonderful! The only thing I added was some sauteed onions. Will definitely make these again. Read More
(9)
Rating: 5 stars
08/17/2011
Great Recipe...ingredients in most cabinets/canisters/fridge...you'll love them! Read More
(8)
Rating: 5 stars
04/11/2012
very good. Some times crab cakes get dense and dry but these cakes came out perfect. Read More
(7)
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Rating: 3 stars
07/06/2012
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. Get fresh LUMP crab meat. If you need to make more than 4-6 crab cakes you can stretch the lump meat by adding a can of "backfin" or "special" to the lump. Saltine crackers are good to add, but 16 to a pound of crab meat is waaay too much. You aren't making saltine cakes, 4 or 5 at the most. The "seafood seasoning" should be Old Bay, don't use an imitation it's not worth it. Read More
(7)
Rating: 5 stars
03/09/2017
Perfectly proportioned recipe! Cakes were all crab and no obvious filler. The changes that I made, I will stick with when I make these again: I used Panko instead of Saltines, Lemon Juice instead of Water, Dijon as the mustard, added one thinly sliced scallion, and most importantly I broiled them instead of frying in oil. Broiled on High 6 min, flipped and 4 min. They turned out perfectly cooked through and nicely browned. Thanks for the great recipe! Read More
(6)
Rating: 5 stars
04/08/2012
I made these Crab Cakes and they are super awesome. I recommend using real claw crab meat not from the can you will love them. Read More
(6)
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