Chef John's Crab Cakes

Chef John's Crab Cakes

Chef John 21756

"These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!"


1 h 23 m servings 297 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 728 mg
  • 29%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
  2. Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
  3. Sprinkle breadcrumbs on a plate.
  4. Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
  5. Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.
  • profile image

Your rating



  1. 191 Ratings


Excellent! If you are looking for a true Maryland crab cake, look no further. This is it! I have lived in Maryland, minutes from the Chesapeake Bay for 25 years, and this is practically identi...

Your searching for the perfect recipe is over! This is crabmeat held together with an egg and crackers. Serve with tartar sauce and enjoy!

I have searched and to make a long story short......these are great, Chef John. Just what I was looking for in a crab cake. One of the best. Thank you so much. Making these for a party.

This was a great recipe had to make two substitutions Ritz crackers for saltines and added chipotle mayo with the regular mayo. was a hit Thanks Chef John

Well, I didn’t have fresh crabmeat, so I had to go with what I could buy out of the seafood section of our grocery store. Other than that my only deviation was to use panko instead of bread cru...

Very good crab cakes, made the Maryland way. Just enough filler to hold the cakes together, and nothing to detract from the taste of the crab.. My only suggestions are to add a tablespoon of fre...

WOW...These crab cakes are even better than the ones at a high class restaurant. I will most definatly make them again for guests, that is if I don't eat them all. Make sure you use the cayenne ...

WOW, these crab cakes were absolutely amazing! Seriously...they are 5 star restaurant quality. This recipe is super easy to make and require "normal" ingredients - most of which are standard i...

I thought these tasted good. They are definitely a crab cake that is about the crab and not the filler. I had an 8oz container of lump crab meat, so I halved the recipe. (If you have never worke...