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Chef John's Crab Cakes

Rated as 4.63 out of 5 Stars

"These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!"
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Ingredients

1 h 23 m servings 297 cals
Original recipe yields 4 servings (4 crab cakes)

Directions

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  1. Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl. Watch Now
  2. Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour. Watch Now
  3. Sprinkle breadcrumbs on a plate. Watch Now
  4. Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs. Watch Now
  5. Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side. Watch Now

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 297 calories; 15 g fat; 10.8 g carbohydrates; 28.5 g protein; 151 mg cholesterol; 728 mg sodium. Full nutrition

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Reviews

Read all reviews 282
  1. 363 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Excellent! If you are looking for a true Maryland crab cake, look no further. This is it! I have lived in Maryland, minutes from the Chesapeake Bay for 25 years, and this is practically identi...

Most helpful critical review

I only use 4 to 6 crackers and if you broil, you don't need the bread crumbs. I brush aluminum covered pan with olive oil and broil your crab cakes 2nd step down from broiler in 500 degree oven...

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Excellent! If you are looking for a true Maryland crab cake, look no further. This is it! I have lived in Maryland, minutes from the Chesapeake Bay for 25 years, and this is practically identi...

Your searching for the perfect recipe is over! This is crabmeat held together with an egg and crackers. Serve with tartar sauce and enjoy!

I have searched and to make a long story short......these are great, Chef John. Just what I was looking for in a crab cake. One of the best. Thank you so much. Making these for a party.

This was a great recipe had to make two substitutions Ritz crackers for saltines and added chipotle mayo with the regular mayo. was a hit Thanks Chef John

Well, I didn’t have fresh crabmeat, so I had to go with what I could buy out of the seafood section of our grocery store. Other than that my only deviation was to use panko instead of bread cru...

WOW, these crab cakes were absolutely amazing! Seriously...they are 5 star restaurant quality. This recipe is super easy to make and require "normal" ingredients - most of which are standard i...

Very good crab cakes, made the Maryland way. Just enough filler to hold the cakes together, and nothing to detract from the taste of the crab.. My only suggestions are to add a tablespoon of fre...

WOW...These crab cakes are even better than the ones at a high class restaurant. I will most definatly make them again for guests, that is if I don't eat them all. Make sure you use the cayenne ...

I thought these tasted good. They are definitely a crab cake that is about the crab and not the filler. I had an 8oz container of lump crab meat, so I halved the recipe. (If you have never worke...