Crab Cakes I

7 Reviews Add a Pic
  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
Wilma Scott
Recipe by  Wilma Scott

“These crab cakes are made with potatoes, and have a crunchy cornflake crust. Can be served as is, or on a bun with mayonnaise, lettuce, and a slice of tomato.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a medium saucepan, boil potatoes in salted water to cover. Drain, and set aside.
  2. In a medium saute pan, heat 2 tablespoons oil over medium heat. Add onion and pepper; cook and stir until tender.
  3. Transfer potatoes to a large bowl, and mash well. Mix in cooked vegetables and crab meat. Season to taste with salt and pepper. Form into cakes about the size of hamburgers. Dip in beaten egg; roll in crumbs.
  4. In a large, heavy skillet, heat oil over medium heat. Fry crab cakes in oil until golden brown, turning once.

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Reviews (7)

Rate This Recipe


The problem of the cakes falling apart can be remedied by chilling them for a few hour or over night. Then bake them, using less oil and saving calories.

Katherine Fox

Katherine Fox

They were extremely tasty, and fairly easy to make. One thing--I had a difficult time getting them to stick together.



The flavor of these crab cakes was delightful. Having said that, I found them a hassle to prepare and cook. They seemed to fall apart the moment they were placed in the pan to fry. However, I think if I had made smaller cakes, they would have worked out better. I'm willing to make this again. :)

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Amount Per Serving (4 total)

  • Calories
  • 300 cal
  • 15%
  • Fat
  • 9.4 g
  • 15%
  • Carbs
  • 29.6 g
  • 10%
  • Protein
  • 24.5 g
  • 49%
  • Cholesterol
  • 120 mg
  • 40%
  • Sodium
  • 411 mg
  • 16%

Based on a 2,000 calorie diet



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Cajun Crab Cakes (No Breadcrumbs)


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Dad G's Crab Cakes