Aunt Ruth's Crab Cakes


This down-home crab cake recipe made with claw meat is heavy on the crab and light on the filler.

close up view of four Crab Cakes on a paper towel
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
16 crab cakes


  • 16 saltine crackers, finely crushed

  • 2 tablespoons water

  • 1 pound flaked cooked crabmeat

  • 1 large egg, beaten

  • 2 tablespoons mayonnaise

  • 1 tablespoon prepared mustard

  • 1 tablespoon seafood seasoning (such as Old Bay®) (Optional)

  • 1 ½ teaspoons Worcestershire sauce

  • teaspoon salt

  • teaspoon black pepper

  • ½ cup vegetable oil for frying


  1. Stir together crushed crackers and water in a large bowl. Let stand until softened, about 1 minute. Fold in crabmeat, egg, mayonnaise, and mustard. Add seafood seasoning, Worcestershire sauce, salt, and pepper; stir gently until evenly mixed. Form crab mixture into 3/4-inch-thick patties and place on a tray.

  2. Heat vegetable oil in a large skillet over medium heat.

  3. Cook patties in hot oil until golden brown 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 (per serving)

136 Calories
6g Fat
5g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 136
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 68mg 23%
Sodium 565mg 25%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 14g
Vitamin C 2mg 11%
Calcium 44mg 3%
Iron 1mg 4%
Potassium 261mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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