Traditional crab cakes are made using this recipe. Enjoy!
| Prep Time: | 9 mins |
| Cook Time: | 6 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
| Yield: | 6 to 8 crab cakes |
Ingredients
- 1 ½ teaspoons Old Bay Seasoning™
- 2 tablespoons biscuit baking mix
- 1 tablespoon dried parsley
- 2 tablespoons mayonnaise
- 1 tablespoon prepared mustard
- 1 egg, beaten
- ¼ teaspoon Worcestershire sauce
- 1 pound crabmeat
- 2 quarts vegetable oil for frying
Instructions
- Mix together Old Bay™ seasoning, baking mix, and parsley in a medium size mixing bowl. Stir mayonnaise, mustard, egg, and Worcestershire sauce into dry ingredients. Mix in crab meat gently. Form mixture into 6 to 8 balls.
- Heat 1 inch oil in a large, heavy bottomed skillet to 365 degrees F (185 degrees C). Place balls in pan, and flatten slightly with a spatula. Flip the crab cakes over after 3 minutes, or when the crab cake is browned on one side. Continue frying until done. Drain on paper towels.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 295 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 0 g |
| Protein | 13 g |
| Saturated Fat | 4 g |
| Sodium | 368 mg |
| Sugars | 0 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Very good and very easy. I didn’t have pancake mix so I used crushed crackers. As others suggested I baked them in the oven instead of frying. YUMMY!
I’m used to crab cakes with less filler (mostly just a little mayo, bread crumbs and some seasoning) but this was surprisingly good! Definitely recommend using good crab (not Fancy White) to ensure the best quality and ability to form into crab cakes. I also had to use some bread crumbs to hold it together better.
The best crab cakes ever. If you pass this crab cake recipe up you are missing out!! Trust me!!
Used all ingredients, but drastically cut back on the oil. I’ve always used a recipe that has breadcrumbs, so using biscuit mix was a new twist. They turned out very good. Thanks, Dorsey.
Best recipe yet! Thanks.
As we’d say here in Bahstahn, “WICKED GOOD!”
sorry, just didn’t love them. Too greasy and not a lot of flavor…
These were very good! Used a sweet chili Thai sauce and they were great! I agree they could use more flavor, but the sauce did the trick. I like that there was very little breading so you could really taste the crabmeat.
Just okay in my opinion. I guess maybe I like crabcakes with different veggies and a little more flavor. I did bake them in the oven, so maybe they are better fried? I’ll try another recipe next time, but I will say that they are very easy to make!
Granted, I used a combo of canned and good fake crab meat, but I’m poor – I can’t afford a $50 meal. I make an awesome crab stuffed mushroom with the cheap stuff, so I thought I would give this a try. The consistency was good, but the flavor just didn’t do it for me – they could have been better. They seemed to be lacking something, but I’m not sure what – maybe this recipe just really needs to be used with good, real crabmeat – I dunno. Sad to say, I will not be making this again – but only because I can’t afford to make it “right”.
The recipe was delicious and very easy. It had very little filler and a lot of crab. However, I would try the baked method as others have indicated. I don’t like frying in that much oil and I don’t think they will hold together without it unless you bake. Regardless, the taste was wonderful.
These were decent, I think that I will keep looking for that incredible recipe, but the family ate it and didn’t complain!
My family absolutely loves these crab cakes. As fast as I make them they disappear. I use a mix of Dungeness and Rock crab as I live in the PNW. This recipe compliments the unique taste that Dungeness crab has, and doesn’t mask the flavor of the crab. I also either try to cook the in sea water or in home made salt water as well as cook them whole to preserve a richer flavor, I find that if I cook them already cleaned the crab meat can turn out bland even when cooked in sea water. A very useful way to take care of any left-over crab or fish (not a frequent happening in my house). I have tried variations by adding less Old Bay Seasoning(as we rarely use it with seafood), and I use Kraft yellow mustard. A forever favorite of my family, and will always be well used in crabbing season!
I’ve made these crab cakes a couple of times now and they’re always a hit! They are easy to make and taste great. I’ve fried them, but like them better when I bake them. Just spray a little cooking spray and pop them in the oven and they come out just as if you fried them. I also made great appetizers with these by using wonton wrappers in a mini muffin pan and putting the crab cakes in them. Great!!!
These were so tasty, but hard to keep together. Made small ones as appetizers. Used half real crab and half fake stuff. Fajke crab makes them sweeter and cuts the cost a lot. Will make them again
I used king crab legs for this recipe. The type mustard you use will affect the taste. I used stoned ground mustard. I also added some red onion. I would let this set for awhile before forming into patties.
These are awesome: light, meaty and crispy all at once. I topped these with poached eggs and hollandaise sauce as a variation on eggs benedict. Best… dinner… ever…
First time I tried to make crab cakes. Turned out great and the kids loved them.
I make this all the time. It will be a keeper in my house and past down to my daughters. To share for a life time…
These were very good. I used less oil in the pan however. I used lump blue crab meat. Do not use crab in a can! These things flat out kill!! Great and simple! That’s what makes them so good…simple ingredients.
I had never made crabcakes before. I had only had them at restaurants. I followed the recipe and they were declicious! I did however deep fry them not on the stove as directed in the recipe. Thank you for such an easy and wonderful recipe!