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Classic Crab Cakes

 Classic Crab Cakes
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
8 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
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.

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Classic Crab Cakes (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.