Lori's Famous Crab Cakes

Lori's Famous Crab Cakes

197 Reviews 23 Pics
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Recipe by  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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 crab cakes



  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.

Share It

Reviews (197)

Rate This Recipe


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!



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.



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!!

More Reviews

Similar Recipes

My Crab Cakes

My Crab Cakes

Best Ever Crab Cakes

Best Ever Crab Cakes

Maryland Crab Cakes I

Maryland Crab Cakes I

New England Crab Cakes

New England Crab Cakes

Perfect Crab Cakes With Green Onions

Perfect Crab Cakes With Green Onions

Dorsey's Fish & Oyster House Crab Cakes

Dorsey's Fish & Oyster House Crab Cakes


Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Best Ever Crab Cakes


next recipe:

Fabienne's 'Black-Eyed' Crab Cakes