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My review
Aunt Ruth's Crab Cakes
Lisawas
"Down home crab cakes are heavy on the crab, light on the filler."
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Ingredients
20 m servings 136 calsOriginal recipe yields 8 servings (16 crab cakes)
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Directions
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Prep
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- 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.
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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 136 calories; 6.2 g fat; 5.3 g carbohydrates; 14.1 g protein; 68 mg cholesterol; 565 mg sodium. Full nutrition
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Reviews
Read all reviews 2328 Ratings
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Most helpful positive review
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....
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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8/20/2011
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....
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...
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.
4/8/2012
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.
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. ...