Classic Crab Cakes Recipe
Classic Crab Cakes Recipe photo by Taste of Home

Classic Crab Cakes Recipe

Publisher Photo
This region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a best-seller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. -Debbie Terenzini, Lusby, Maryland
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings

Ingredients

  • 1 pound canned crabmeat, drained, flaked and cartilage removed
  • 2 to 2-1/2 cups soft bread crumbs
  • 1 egg, beaten
  • 3/4 cup mayonnaise
  • 1/3 cup each chopped celery, green pepper and onion
  • 1 tablespoon seafood seasoning
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 2 to 4 tablespoons vegetable oil
  • Lemon slices, optional

Nutritional Facts

1 crab cake equals 282 calories, 22 g fat (3 g saturated fat), 85 mg cholesterol, 638 mg sodium, 7 g carbohydrate, 1 g fiber, 14 g protein.

Directions

  1. In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into eight patties. Broil patties or cook in a skillet in oil for 4 minutes on each side or until golden brown. Serve with lemon if desired. Yield: 8 servings.
Originally published as Classic Crab Cakes in Taste of Home August/September 1999, p31

Nutritional Facts

1 crab cake equals 282 calories, 22 g fat (3 g saturated fat), 85 mg cholesterol, 638 mg sodium, 7 g carbohydrate, 1 g fiber, 14 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Classic Crab Cakes

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 12, 2013

These were very good with fresh crab and corn bread crumbs!

MY REVIEW
Reviewed Oct. 6, 2013

Very tasty! Whole family loved it

MY REVIEW
Reviewed Mar. 8, 2012

These crab cakes a delicious. I liked the texture that the celery and green pepper added, and the old bay seasoning gave it some punch. I used dry bread crumbs (3/4 cup) instead of soft bread crumbs.

MY REVIEW
Reviewed Aug. 31, 2011

They where excellent. I used olive oil instead of butter and egg whites. I will make them again and again

MY REVIEW
Reviewed Jul. 21, 2011

good basic recipe- the "classic" crab cake

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