Crab Cakes III

Crab Cakes III

122
ABBYB 0

"These have very little filler, and are very tasty!"

Ingredients 45 m {{adjustedServings}} servings 499 cals

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 499 kcal
  • 25%
  • Fat:
  • 41.2 g
  • 63%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 576 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. In a large mixing bowl, combine crabmeat, 1 egg, lemon zest, Old Bay Seasoning, chopped basil, crushed crackers and mayonnaise. Mix thoroughly.
  2. Form 5 ounce patties out of the crab mixture (should make about 16 patties), and chill until cold before cooking.
  3. In a skillet, heat 4 tablespoons of oil over medium heat. Saute the crab cakes for 4 minutes on each side or until golden brown.
  4. For the sauce, in a blender place the egg yolks, Old Bay Seasoning, lime juice, cilantro, salt and pepper. Blend for 10 seconds. Keeping the blender running, slowly drizzle the oil into the blender. Blend until sauce is creamy.
Tips & Tricks
Crab Salad

This quick, creamy salad is tops spread on sandwiches or over crackers.

Crab Dip

See how to make a hot and creamy crab dip served in a bread bowl.

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Reviews 122

  1. 152 Ratings

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TATANKA 121
1/4/2004

As a personal chef, I may try a dozen or so recipes before I settle on one to present to a customer. This is where I stop on crab cakes! These are the best I've ever had. A better name would be crab burgers. Make sure to use lump meat because they really just hold themselves together. And the dipping sauce is wonderful. My husband made me make them two nights in a row!

Chi
1/1/2007

I have finally found a winning crab cake recipe. These crab cakes are incredible. It has the perfect amount of filling to crab ratio, which for me is you barely taste filling and all crab. I made a few adjustments; used Ritz Crackers, sauteed a very small amount of onions/celery/garlic, added a little cayenne and crushed red pepper. I mixed everything e except the crab meat and put that in last and just turned with a spatula so I didn't break the lumps. After forming the crab cakes, I topped each with a little extra old bay seasoning. For crab I used Blue Star pasteurized lump crab meat in the packet, it was very good. I have no opinion on the sauce as I like a sweeter sauce, so I went with the Honey Mustard II another poster suggested, with some adjustments it was excellent as well.

JEREMYB
8/17/2003

Great recipe. I found that you don't need the egg if you prefer them w/o. Forming the cakes into balls first and flattening once the first side begins to brown is essential.