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Dorsey's Fish & Oyster House Crab Cakes

Dorsey's Fish & Oyster House Crab Cakes

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Dorsey Marshall, Jr.

This recipe makes traditional crab cakes. Enjoy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet


  1. Mix together Old Bay(TM) seasoning, baking mix, and parsley in a medium size mixing bowl. Stir mayonnaise, mustard, egg, and Worcestershire sauce into dry ingredients. Mix in crab meat gently. Form mixture into 6 to 8 balls.
  2. Heat 1 inch oil in a large, heavy bottomed skillet to 365 degrees F (185 degrees C). Place balls in pan, and flatten slightly with a spatula. Flip the crab cakes over after 3 minutes, or when the crab cake is browned on one side. Continue frying until done. Drain on paper towels.
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This recipe is great! All of my friends and family have loved them. Instead of frying however we bake at 375 for around 25 minutes. The recipe has a great taste that doesnt interfere with the crabmeat. Try them and enjoy!


I've made these crab cakes a couple of times now and they're always a hit! They are easy to make and taste great. I've fried them, but like them better when I bake them. Just spray a little cooking spray and pop them in the oven and they come out just as if you fried them. I also made great appetizers with these by using wonton wrappers in a mini muffin pan and putting the crab cakes in them. Great!!!


I have been making these crab cake for 4 years. They are amazing. Just be delicate when frying and flipping, as they are all crab meat. I often make the mixture a few hours before upto the point of rolling them into balls. I leave them on a platter in the fridge for up to a couple of hours until I am ready to fry.