Crab Cakes III

Crab Cakes III

118 Reviews 11 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
ABBYB
Recipe by  ABBYB

“These have very little filler, and are very tasty!”

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Ingredients

Adjust Servings

Original recipe yields 16 patties

Directions

  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.

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Reviews (118)

Rate This Recipe
TATANKA 121
223

TATANKA 121

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
90

Chi

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
62

JEREMYB

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.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 499 cal
  • 25%
  • Fat
  • 41.2 g
  • 63%
  • Carbs
  • 5.3 g
  • 2%
  • Protein
  • 26.8 g
  • 54%
  • Cholesterol
  • 143 mg
  • 48%
  • Sodium
  • 576 mg
  • 23%

Based on a 2,000 calorie diet

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