Classic Crab Cakes

Total Time

Prep/Total Time: 20 min.


8 servings

Updated: Oct. 04, 2023
Our 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 bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. —Debbie Terenzini, Lusby, Maryland
Classic Crab Cakes Recipe photo by Taste of Home


  • 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
  • 2 teaspoons lemon juice
  • 1 tablespoon seafood seasoning
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • Optional: 2 to 4 tablespoons canola oil and lemon wedges


  1. In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables, juice and seasonings. Shape mixture into 8 patties. Broil the patties in a cast-iron or other ovenproof skillet or, if desired, cook the patties in skillet on stovetop in oil; cook for 4 minutes on each side or until golden brown. If desired, serve with lemon.

Can you freeze Classic Crab Cakes?

Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, place crab cakes on a baking sheet in a preheated 325° oven until heated through.

Nutrition Facts

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