My Crab Cakes
Featured in Allrecipes Magazine

My Crab Cakes

669

"Great crab cakes with lots of flavor and spice. Serve with homemade aioli and a crisp white wine!"

Ingredients

30 m {{adjustedServings}} servings 318 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 407 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
  2. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
  3. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

669
  1. 910 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Yumm. I have made these crabcakes many times and I have made some changes to the recipe that I think work better. In ingredients I used 2 6oz. cans crabmeat, 2 eggs, 6 oz. (approx. 20) ritz crac...

These are turning into one of our favorites! I've made them a number of times and have done some tweaking to the recipe. I use just one sleeve of reduced-fat Town House crackers, and I combine...

Thank you for this recipe. These were the best crab cakes I've ever made. I did change the recipe a little bit. I had leftover dungeness crab, about 16 oz. I added 1 sleeve of crushed 4 oz. ...