Crab Cakes II

Crab Cakes II

Mike Skirko 0

"Delicious crab cakes!"

Ingredients 15 m {{adjustedServings}} servings 409 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 649 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a medium-size mixing bowl, combine crabmeat, egg, mayonnaise, mustard powder, Worcestershire sauce, and salt and pepper to taste.
  2. In a large skillet, heat 1/4 inch of vegetable oil to a high heat. Roll heaping spoonfuls on the crab mixture in the crackers, then place the ball in the hot oil. Flatten lightly with a spatula so that the crab cake is 1/2 inch thick. Fry the crab cakes, flipping to ensure both sides get browned.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 89

  1. 108 Ratings


My crab cake recipe is very similar to this one, but mine has no breadcrumbs. Why should crab cakes always have filling? You want to taste the crab, not breadcrumbs. Use 3-1/2 Tbs. flour and 1/4 tsp. baking powder, and add a splash of Sherry to these remaining ingredients. Cook in a combination of butter and oil. Trust me, the crab cakes will stay together without the breadcrumbs. Fabulous recipe.

Margaret Munion

I have tried a lot of crab cake recipes. I live on the Eastern Shore of Maryland. These are the best!!


Super! Searched high and low for a recipe as good as the crab cakes served at Savannah Chop House and these come closest! Too many other recipes use too much Old Bay seasoning or peppers and other extraneous ingredients that take away from the crab flavor. If you like Old Bay seasoning, mix some in mayonnaise, a tinch of ketchup and lemon juice for a nice sauce to serve on the side. Truly wonderful crab cakes! The only improvement could be if I used freshly shelled crab vs. frozen crab meat. Made them for my husband's birthday and he was thrilled, thanking me over and over. Thanks for the recipe! Oh, they are soft when you mold them, but I just plopped a big spoonful right into the crumbs, then patted them together with my hands for a thick crumb coating. Helps if you use more oil to fry.