Bonnie's Crab Cakes

Bonnie's Crab Cakes

bonita 1

"My husband and I live in Maryland. He absolutely loves crab cakes and he's VERY picky. He thinks these are great! If you'd like, sprinkle more Old Bay® on top."

Ingredients 1 h 5 m {{adjustedServings}} servings 126 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 699 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

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  1. Mix crabmeat, bread crumbs, seafood seasoning, parsley, salt, and pepper together in a bowl.
  2. Beat egg with mayonnaise, and mustard in a separate bowl. Stir egg mixture into crabmeat mixture; shape into 6 patties.
  3. Lightly grease a baking sheet. Arrange patties onto baking sheet; refrigerate 30 minutes.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Bake patties in preheated oven until golden brown, about 30 minutes.
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Reviews 6

  1. 6 Ratings


I am from Maryland, born and bred. This is the way to make crab cakes except they are typically fried in a lot of hot oil or broiled. Of course, the essential ingredient in this recipe is the crab meat followed closely by authentic Old Bay. The crab should be blue crab from the Chesapeake Bay region, Florida, Louisiana or other Gulf of Mexico states. I live near Atlanta now and there is only one place to get great crab. Believe it or not, the alternative is Paramount Preserve Premium Lump Crabmeat from Sam's Club. This company is headquartered in my old stomping grounds of Glen Burnie, Maryland. The crab comes from the west coast of Mexico. It is not blue crab but is very, very close. Much better than crab from Asia packaged by Phillips (a Maryland company) and others. I mix the ingredients then refrigerate for a couple of hours when there is time. It is a good idea to refrigerate the crab cakes after they are formed for 30+ minutes but it is not crucial. It helps them stay together in the pan. Enjoy this recipe from the Land of Pleasant Living!


Tasty! I like my crab cakes with more meat than filler and this has lots of meat and great flavor.


These were very good, I think I may have put too much Old Bay Seasoning though. They tasted a bit on the salty side. I will definitely be making these again, and maybe cut back the Old Bay to one tablespoon.