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Lori's Famous Crab Cakes

Lori's Famous Crab Cakes

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
SLJ6

SLJ6

These crab cakes are just the best. I make these often at home, and I make a smaller appetizer size for parties. They are always a hit. They are easy and delicious. I won't eat crab cakes out anymore! Serve with fresh squeezed lemon and tartar sauce!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 508 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
  2. Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.
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Reviews

SLJ6
284

SLJ6

4/2/2008

Hi all...I am the submitter of this recipe. I just want to share a few tips, all veggies should be diced very fine. Before you fold in the crab meat, if the veggie/binding mixture is too loose, add a little more bread crumbs, if it is too dry (which may result in the cakes not sticking together), and a little more mayo. After all the cakes are made, I lightly pat more crumbs on all sides. Yes, I do fry them, but not in that much oil as stated here. I have never broiled them, but I'm sure they are just as good. I hope this helps, and enjoy!

bruce
150

bruce

3/17/2006

this is a great recipe, with one exception. i think it is always best to saute' your main veges (onions, peppers, garlic, etc.) before incorporating them into the main dish. afterall, the heat of sweating the veges is what brings out the maximum flavor in them. i did add the garlic, which i do to almost all seafood dishes.

STEPHABOO
96

STEPHABOO

9/29/2003

These are the most delicious crab cakes I have EVER tasted. This recipe goes beyond the 5 star rating. Ever since I tried these, no other recipe compares. BIG HIT!! Thanks for the GREAT recipe Lori. A definate keeper!!

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