My Crab Cakes

658 Reviews 34 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Rod Mowery
Recipe by  Rod Mowery

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

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Adjust Servings

Original recipe yields 10 crab cakes



  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.

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Reviews (658)

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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 crackers, and 1/2 tsp. Old Bay seasonings, and only 1/2 cup breadcrumbs. Everything else I kept the same. I did not saute my green onions in oil, but followed the rest of the recipe the same. I would reduce the amount of oil in pan for frying. I serve with aioli. This is the best recipe I've found: 3/4 cup mayo, 3 cloves minced garlic, 2 1/2 tbsp. lemon juice, 3/4 tsp. salt and 1/2 tsp. pepper. Stir all together, and chill. GREAT!!!

We Love the Kitchen

We Love the Kitchen

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 them with the green onions, black pepper, and some garlic powder in the food processor. I use two 6-ounce cans of crabmeat, and one tablespoon of Dijon mustard instead of the dry mustard. Also, I use reduced-fat mayo, and I always put in double the cayenne, as well as fresh pressed garlic instead of the garlic powder. I then coat them with cornmeal and bake them in a 350 oven for 20 minutes, or until they're warmed through - a lower-fat alternative to frying. Thanks for sharing!



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. toasted club crackers. I added a bit more old bay since I am from Maryland and we M'landers like O'lbay. I added extra garlic powder, but next time wouldn't add so much. I used 2 eggs and about 1/2 cup of mayo. I made these in one of those aluminum tins that you get muffins in at the grocery store. 4 muffins to a tin. I sprayed with butter crisco and then lined the tins with the breadcrumbs. I then just put the scoops of crab mixture in each tin (lightly, didn't pack down), then topped with more breadcrumbs and a final spritz of the cooking spray. I baked for about 1/2 hour at 350. WOW...these came out great except for a little too much garlic on my part. I also made an impromptu aioli sauce by just sweating about 2 teaspoons of (purchased minced garlic) in the same pan I made the green onions in. I put this in my mini food processer with about 1/2 cup mayo and 1/2 cut lemon. Wowee.....wonderful!!! LOL...I made fresh asparagus on the side. What a wonderful, wonderful meal and I still have 2 huge crab muffins for tomorrow!! Thanks again! I'm sure they will be smelling me at work tomorrow.

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Amount Per Serving (10 total)

  • Calories
  • 318 cal
  • 16%
  • Fat
  • 22.1 g
  • 34%
  • Carbs
  • 22 g
  • 7%
  • Protein
  • 10.5 g
  • 21%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 407 mg
  • 16%

Based on a 2,000 calorie diet



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Lori's Famous Crab Cakes


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