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Marie’s Crab Cakes

"These crab cakes, from my Baltimore grandmother, are always part of our holiday meals. Sometimes I make them small, as appetizers, and sometimes large, as an entree." —Patty Dzbynski, Owings, Maryland
  • Total Time
    Prep: 15 min. + chilling Cook: 10 min./batch
  • Makes
    5 servings

Ingredients

  • 1 egg, beaten
  • 1/2 cup fat-free mayonnaise
  • 1/3 cup crushed saltines
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon seafood seasoning
  • 1/4 teaspoon salt
  • 1 pound fresh crabmeat
  • 1/4 cup canola oil

Directions

  • In a small bowl, combine the first six ingredients. Fold in crab. Shape mixture by 1/4 cupfuls into 10 patties. Cover and chill for 1 hour.
  • In a large skillet over medium-high heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown.

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