Enjoy these simple and savory crab cake taste sensations. I learned to make these from my beloved mother-in-law, but Grammy never uses a recipe. I measured every pinch and dash while she made them. This is one of our all-time family favorites. There are never any leftovers. Crab cakes are best if made with fresh crab, but they are great with canned crab as well.

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
3
Yield:
6 crab cakes
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a broiler pan or baking sheet.

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  • Shred crabmeat and place in a medium bowl with bread crumbs and parsley. Mix together and season with salt and pepper.

  • Whisk egg, mayonnaise, green onion, dry mustard, and hot pepper sauce together in a small bowl. Add to crabmeat mixture and mix well. Form into 6 patties and place on the prepared pan. Brush tops with melted butter.

  • Cook under the preheated broiler until lightly browned and cooked through, 10 to 15 minutes.

Cook's Note:

You can use panko bread crumbs or crushed saltine crackers in place of the dry bread crumbs.

Nutrition Facts

290 calories; protein 36.6g; carbohydrates 4.4g; fat 13.2g; cholesterol 189.8mg; sodium 695.5mg. Full Nutrition
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