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Classic Crab Cakes Recipe

Classic Crab Cakes Recipe

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. YIELD:8 servings

Ingredients

  • 1 pound fresh or canned crabmeat, drained, flaked and cartilage removed
  • 2 to 2-1/2 cups soft bread crumbs
  • 1 large 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, optional
  • Lemon wedges, optional

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.
    Freeze option: Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat crab cakes on a baking sheet in a preheated 325° oven until heated through. Yield: 8 servings.

Nutritional Facts

1 each: 282 calories, 22g fat (3g saturated fat), 85mg cholesterol, 638mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 14g protein .

Reviews for Classic Crab Cakes

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MY REVIEW
Susie77
Reviewed Jul. 4, 2015

"This recipe was excellent! I used opilio (snow) crab meat (and have the sore fingers to prove it). Left out the hot sauce. Substituted light Miracle Whip for the mayo. I only used 3/4 cup of bread crumbs because I prefer the cakes to be mostly crab. Had no problem with them holding together when fried."

MY REVIEW
mbritton
Reviewed Jun. 20, 2015

"What is included in the seafood seasoning? Living in western NE we don't see a lot of seafood, but I would like to try this. May have to mix my own seasonings though."

MY REVIEW
Ozarkagirl
Reviewed Jun. 20, 2015

"This is a very good recipe and I have made it many times over the years since it was first published in 1999 in TOH. I also substitute canned salmon for crab. The seasonings add to the flavor and since my husband likes fresh parsley and I have it growing in my garden, I double the amount. I would like to point out to the last five reviewers who obviously have never made the recipe that there is a big difference between using SOFT bread crumbs (slightly dried crumbled bread), versus packaged or homemade dried bread crumbs, which are a lot denser and make for a heavy cake instead of a lighter cake. It would be nice to see a little more cooking effort by some before reviewing something you've never made and giving a rating that means nothing. I really like the idea of using cornbread crumbs instead of bread for a different taste and texture and will try that next time."

MY REVIEW
annecooks
Reviewed Jun. 20, 2015

"Two lbs. of crabmeat should be used if you're going to use 2 c of bread crumbs.."

MY REVIEW
micah68tlb
Reviewed Jun. 20, 2015

"I agree that there seems to be a lot of bread crumbs. However, for someone on a budget, trying to stretch one lb. of crabmeat to make 8 servings, would be quite a feat. Also, not everyone lives along the coast where fresh crabmeat available, or even if it is, can afford it. I commend this cook for posting this recipe for that reason. Perhaps, though, the word "classic" is misleading because of the canned crabmeat. Since I have not actually made this recipe, I can only give it a medium rating, and I'm pretty sure that someone reading this will find fault with that, but that seems fair to me, seeing as I can't post this comment without giving a rating."

MY REVIEW
bobandmolly2
Reviewed Jun. 20, 2015

"I wouldn't give this recipe any stars...in fact I wouldn't even try it! What a terrible waste of crabmeat! I'm from Hampton, VA (Crabtown, USA) and we use only crabmeat, egg, mayonnaise, a little mustard and few breadcrumbs."

MY REVIEW
cooknful
Reviewed Jun. 20, 2015

"Way too much bread crumbs, fresh jumbo lump should be used and never canned. Just use Old Bay Seasoning, no need for the hot sauce...I do like adding a few tablespoons of sweet red pepper and a little chopped onion....love the texture of it."

MY REVIEW
rebelwithoutaclue
Reviewed Jun. 20, 2015 Edited Jun. 21, 2015

"I know Debbie is from Maryland but that is not a Md. crab cake. Way too many ingredients. Keep it simple and you just might be able to taste the crab. If you are trying crab cakes for the first time, do a little research. But keep it simple!

@ Ozarkagirl....If you are referring to me, yes I didn't make this recipe. Lump crab is very expensive and I would not waste good $ on something I knew would be underwhelming in flavor. Just trying to prevent others from making a mistake and thinking they are getting a Md. Crab Cake. You might as well buy the frozen one's from the supermarket if you like the taste of filler."

MY REVIEW
gwink222
Reviewed Jun. 20, 2015

"Very good classic recipe but half the bread crumb is better. I like crab meat."

MY REVIEW
keverwann
Reviewed Nov. 12, 2013

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

MY REVIEW
chand002
Reviewed Oct. 6, 2013

"Very tasty! Whole family loved it"

MY REVIEW
jmkasprak
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
Tbone2832
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
creegercrewof7
Reviewed Jul. 21, 2011

"good basic recipe- the "classic" crab cake"

MY REVIEW
PoohGal79
Reviewed Jul. 6, 2009

"Can this be baked following THIS recipe to make it lower in fat? The only ingredient I can see to change is the mayo to a lower fat version. . ."

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Wine Pairings

Light-Bodied White Wine

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