Best Ever Crab Cakes

 

I love crab cakes but rarely order them in a restaurant because I’m a crab cake “snob” .  Depending on your local area, crab can be an expensive ingredient, so, many restaurants will add a lot of filler; stuff like dried bread crumbs, bell pepper and overpowering spices.  This recipe has the unadulterated flavor of crab and is sure to please even the pickiest palate. best ever crab cakes

Best Ever Crab Cakes
Recipe Type: Seafood
Author: Marcia
Prep time: 1 hour 
Cook time: 10
Total time: 1 hour 3
Serves: 4
The crab cakes mixture can be prepared through Step 2 and refrigerated overnight.
Ingredients
  • 1/2 cup mayonnaise
  • 1 large egg, beaten
  • 2 tsp. Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1 pound jumbo lump crab meat, picked over
  • 20 saltine crackers, finely crushed
  • 1/4 cup peanut oil (for frying)
Instructions
  1. Whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce in a small bowl and set aside.
  2. In a medium bowl, gently toss the crab meat with the cracker crumbs. Fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
  3. Use one third cup of the crab mixture to form about 8 patties. Take care to gently mound the crab and try not to compress the mixture. Heat the oil in a large skillet until hot. Cook the crab cakes over moderately high heat until they are heated through and golden brown (about 4 minutes on each side).  Enjoy!

 

24 Responses to “Best Ever Crab Cakes”

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  1. Veronica says:

    These are some of the best crab cakes I’ve ever had! For me this recipe made about 6 rather than 8 patties. Very good recipe! Would be awesome with a sauce too!

  2. Bill says:

    Very good crab cakes, do you turn the crab cakes over in the skillet? And you say 60 minutes cooking time? I would like an answer? Veronica made the crab cakes.

    • Marcia says:

      I’ve adjusted the time a bit, but the 1 hour is the refrigeration time. Glad you enjoyed the crab cakes!

      • Kim says:

        So do you flip them. That always seems to be my problem with crab cakes, they then to fall apart when I do. If so, how long to cook on each side. Kim

        • Marcia says:

          Yes, you do flip them and I know you have to do it carefully because they tend to fall apart. Cook on mediun heat until they are golder brown. About 4 minutes on each side.

  3. Jeannie says:

    Love the crab cakes ! Added a garnish of 1tsp of whipped cream cheese and chives on top of each cake

  4. Erika says:

    it says “use one third of crab mixture to form 8 patties”. So what do you do with the other two thirds of the mixture?
    Also, do you flip them over in the skillet at all?
    Thanks!

  5. Karen says:

    recipe said use one third of the crab mixture to make 8 patties? This doesn’t make sense to me..really want to try this one!

  6. Candy says:

    Looks fantastic can’t wait to make these, will let you know

  7. Becky says:

    I live in Iowa, not too much crab here. Will imitation crab work in this recipe?

  8. Nicole says:

    This is my third time making these crab cakes. We go to a lot of seafood restaurants and these are my husband’s favorite. I dont deviate from the original recipe, there is no need to. I do make a remoulade sauce to serve on the side.

  9. Mary says:

    You say to use 1/3 of the crab mixture to make 8 crab cakes. What do you do with the other 2/3 of crab? I’m from Annapolis, MD nd in my experience I find 1pound of crab makes about 8 average size cakes.

    • Marcia says:

      Sorry, the recipe should have said use about 1/3 cup of the recipe for each crab cake. Makes about 8 crab cakes

  10. Leah says:

    I have to say, I have made these crab cakes several times over the past 2 years since I first discovered the recipe on pinterest. Every SINGLE time, I have received rave reviews. I live in Maryland. Home of the crabcake. These are not bogged down with the taste of Old Bay (which I happen to love but prefer to reserve for steamed crabs and shrimp). Instead they are pure, consist of mostly crab, and are delicious. I made about 40 of these for a birthday party at my house last year and they were gone in a snap. I had wished I made more and SO many people asked me for the recipe so I directed them to your site. These crab cakes are a purists’ dream. Simple, easy, and delicious flavor. I prefer to make the mixture and let them sit overnight before frying. Thanks for the great recipe that I have used over and over again!

  11. Dawn Sweeney says:

    I baked them instead of cooking in oil.
    pretty good

  12. Kimberly Galluzzo says:

    hi can you cake them?

  13. Kathy Chernicky says:

    The recipe says no filler but there are crushed saltines in them. Is that not considered filler? Just curious.

    • Marcia says:

      I guess it could be classified as a filler, but it doesn’t alter the flavor of the crab cakes. Thanks for asking.

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