Perfect Crab Cakes -- heavy on crab and light on filler -- anchor a dinner. Be sure to form them compactly so the cakes hold together during frying.

Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.

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  • Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).

  • About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.

Tips

Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

433 calories; protein 26.6g; carbohydrates 13.9g; fat 30.5g; cholesterol 150.2mg; sodium 647.5mg. Full Nutrition
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Reviews (63)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/09/2005
The BEST crab cakes! I rolled the crabcakes lightly in panko bread crumbs before frying which added a nice crunch. Read More
(63)

Most helpful critical review

Rating: 2 stars
06/13/2006
My family and I weren't that impressed with this recipe. I used canned crab so maybe that was part of the problem. It was a little salty and too moist. I had trouble keeping the cakes together even though I drained the crab meat. I think they could have used a little more seasoning also as they were somewhat bland. Read More
(12)
74 Ratings
  • 5 star values: 49
  • 4 star values: 21
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/08/2005
The BEST crab cakes! I rolled the crabcakes lightly in panko bread crumbs before frying which added a nice crunch. Read More
(63)
Rating: 5 stars
02/17/2006
I LOVE this recipe. I've used it at least a dozen times. I can never find the Old chesapeke seasonings so I just use salt pepper dried mustard red pepper onion powder and some parsley flakes. I also never buy real crab. I just use the imitation stuff and break it up in the food processor. I also use townhouse crackers instead of saltines for a buttery taste. A good tip for parties is to make them really tiny and serve them with tartar sauce. Bite sized and crispy! Read More
(62)
Rating: 4 stars
09/21/2008
The ingredients and proportions of them are spot on accurate for classic traditional crab cakes...you want good quality crab meat and lots of it and just enough egg crumbs and mayo to bind it. The Old Bay too is the typical seasoning. Use a light hand and mix gently--you want nice big chunks of crab not mush balls! I have made crab cakes often and coat them in Japanese Panko bread crumbs and was curious to try these as they were not coated in anything before frying. After doing it this way I have to say I much prefer them coated with either the panko bread crumbs or even just flour before frying. Refrigerating them for a good hour or so before frying really helps them to keep their shape while cooking. All and all this is a good basic recipe but really much better lightly dredged in flour or panko crumbs. I accompanied these with lemon wedges and "Remoulade Sauce a la New Orleans " also from this site. Read More
(57)
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Rating: 5 stars
04/11/2006
This recipe is awesome! It is the first time I have had crabcakes and did not need any dipping sauce with it. I did make a couple of modifications: I used 12 ozs. of imitation crab instead of real crab bread crumbs instead of cracker and I used 1 package of Old Bay Crab Cake seasoning mix. Even my 15 year old daughter loved them!! I would give this recipe 10 stars if I could! Read More
(27)
Rating: 5 stars
02/27/2006
I served this last night with a cilantro-lime sauce and everyone loved it! My husband mentioned that these were made just the way he liked them...pretty much all crab meat! Very easy to prepare and held their shape well even when cooking. Read More
(24)
Rating: 5 stars
07/27/2005
These were easy as pie - and very tasty. Light creamy and crunchy. Read More
(20)
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Rating: 5 stars
02/18/2006
I've tried so many times to find a good crab cake recipe and I found it! These crb cakes melt in your mouth and don't fall apart as bad like other recipes I've tried. I added green peppers for more flavor. I used red onions instead of green. My husband couldn't stop talking about how good they were. Read More
(20)
Rating: 4 stars
05/05/2006
My rating did not match my husband and son at all. They loved. If it was up to me I would not make again but for them I will. I added a little more Old Bay and kept everything else as written but I did not think there was a lot of flavor. My husband and son loved the fact that they had so much crab in them and not as much breading. Oh well....will make again for them. Thanks Read More
(18)
Rating: 4 stars
04/24/2006
These were pretty good a little bland though. Next time I will try to tweak this recipe a bit to give it a little more spice. Read More
(17)
Rating: 2 stars
06/13/2006
My family and I weren't that impressed with this recipe. I used canned crab so maybe that was part of the problem. It was a little salty and too moist. I had trouble keeping the cakes together even though I drained the crab meat. I think they could have used a little more seasoning also as they were somewhat bland. Read More
(12)
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