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Aunt Ruth's Crab Cakes

Aunt Ruth's Crab Cakes

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Lisawas

Lisawas

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

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Ingredients {{adjustedServings}} servings

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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:
  • 71 mg
  • 24%
  • Sodium:
  • 565 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

MissElle
62

MissElle

8/20/2011

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. Added an extra egg because they didn't have enough body. I baked them, then broiled them for the last 5 min. so that they'd be a little crispier on the outside. Threw together a tartar sauce with diced pickles, olive oil mayo, and a little hot sauce. So good! Am sending this recipe to a few of my friends!

Tiffany B.
60

Tiffany B.

8/17/2011

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 written - the only thing I changed was to bake these instead of frying. Bake at 425 for 12 min., turning crab cakes halfway through cooking time. My whole family agreed these were as good as and possibly even better than served at restaurants. Chock full of crabmeat and very little filler. I would recommend using the Old Bay seasoning...gives the crab cakes that extra kick!Excellent! I posted a picture for the recipe.

Jerry V.
18

Jerry V.

9/16/2011

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. I also found it a bit spicy which masked the flavor of the crab. Made 3 generously-sized crab cakes. I’ll keep searching for the perfect crab cake recipe.

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