Print Options

Back to Seasoned Crab Cakes >

Include these items:

Select reviews >

Taste of Home Logo

Seasoned Crab Cakes

 Seasoned Crab Cakes
At the National Hard Crab Derby in Crisfield, Maryland, these scrumptious crab cakes won First Place for field editor Betsy Hedeman of Timonium, Maryland. “I entered them on a whim after trying many crab cake recipes for my family,“ she recalls. “We think these are delicious and hope you do, too.“
8 ServingsPrep: 20 min. + chilling Cook: 10 min.


  • 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 cup cubed bread
  • 2 eggs
  • 3 tablespoons mayonnaise
  • 3 tablespoons half-and-half cream
  • 1 tablespoon lemon juice
  • 1 tablespoon butter, melted
  • 1-1/2 teaspoons seafood seasoning
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 cup dry bread crumbs
  • 1/2 cup canola oil


  • In a large bowl, combine crab and bread cubes. In another bowl, whisk
  • the eggs, mayonnaise, cream, lemon juice, butter, seafood seasoning,
  • Worcestershire sauce and salt. Add to crab mixture and mix gently
  • (mixture will be moist).
  • Place bread crumbs in a shallow dish. Drop crab mixture by 1/3
  • cupfuls into crumbs; shape each into a 3/4-in.-thick patty.
  • Carefully turn to coat. Cover and refrigerate for at least 2 hours.
  • In a large skillet, cook crab cakes in oil for 4-5 minutes on each

2 of 2

Seasoned Crab Cakes (continued)

Directions (continued)

  • side or until golden brown and crispy. Yield: 8 crab cakes.
Nutritional Facts: 1 serving (1 each) equals 197 calories, 15 g fat (3 g saturated fat), 81 mg cholesterol, 640 mg sodium, 8 g carbohydrate, trace fiber, 7 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.