Aunt Ruth's Crab Cakes

Aunt Ruth's Crab Cakes

18
Lisawas 73

"Down home crab cakes are heavy on the crab, light on the filler."

Ingredients

20 m {{adjustedServings}} servings 136 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 565 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. Stir the cracker crumbs and water together in a mixing bowl. Let stand 1 minute to soften the crackers. Add the crabmeat, egg, mustard, and mayonnaise. Season with Worcestershire sauce, seafood seasoning, salt, and black pepper; stir until evenly mixed.
  2. Heat the vegetable oil in a large skillet over medium heat. Form the crab mixture into patties 3/4-inch thick. Cook in the hot oil until golden brown on each side and hot in the center, about 2 minutes per side. Drain on a paper towel-lined plate before serving.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews

18
  1. 21 Ratings

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These are incredible! I doctored them a bit because I don't have Old Bay seasoning. I threw in some chives, cumin, celery salt, basil, a tiny bit of thyme, cumin, and a smidge of chili pepper....

Just made these for an appetizer for tonight's dinner...YUMMY! These are so good and easy, especially since everything is already in your fridge or cabinet! I followed the recipe exactly as writ...

I halved this recipe to use some crab left over from another dish. I also broiled them. I thought the recipe was a bit “fluid” but after broiling (on high, 5 minutes each side) they did firm up....