Bob’s Crab Cakes
When I had my first crab cake, I was hooked from the first bite. I tried many recipes, adding and taking out ingredients until I found what I was looking for. I've used this recipe for more than 30 years.—Bob Kolwyck, Germantown, Tennessee
Ingredients
- 2 slices day-old bread, cut into 1/4-inch cubes
- 1 egg, lightly beaten
- 1 tablespoon dried parsley flakes
- 1 tablespoon lemon juice
- 1 tablespoon mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground mustard
- 1/2 teaspoon pepper
- 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
- 2 tablespoons canola oil
Reviews
This is an easy and tasty recipe. I did add some garlic powder to the mix.
delicious. I lowered the glycemic index by using oatmeal instead of bread and added red and orange peppers. went great with brussel sprouts and cauliflower
Delicious and so easy. Makes exactly 8 patties which all fit into one skillet. Seems to be missing something though...maybe onion?
These are very good. My only complaint is the nutrition figures. They are NOT based on the exact recipe but on using substitutes. Figure them only on the recipe as written.
I cut the recipe in half and used salmon instead of crab. They turned out great - moist on the inside, crispy on the outside.
my mouth was watering for these,when I tasted them it lacked a lot of flavor and were overly moist hard to turn in the pan,easy to put together and cook
Good job Bob!