Crab Cakes II Recipe - Allrecipes.com

Directions

In a medium-size mixing bowl, combine crabmeat, egg, mayonnaise, mustard powder, Worcestershire sauce, and salt and pepper to taste.
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.

Reviews (86)

119

KOALAGIRL

Jul. 6, 2005

"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 ts..." See morep. 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."

wingate

Aug. 5, 2006

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

hope03

Sep. 25, 2004

"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 ext..." See moreraneous 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."

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