This pie recipe, which came from my grandma, is great with fresh pumpkin. Depending on the size of the pumpkin, I cut them and bake them for an hour or two before mashing them through an ancient colander that has a pestle attached. Likewise inherited from my granny. I always have the precise amount of processed pumpkin I need for a pie since I freeze 4 cups of it.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 egg, beaten
- 2 tablespoons mayonnaise
- 2 tablespoons green onion tops
- ¼ teaspoon Chesapeake seasoning, such as Old Bay(r)
- ¼ teaspoon hot red pepper sauce
- 1 pound lump or backfin crabmeat, drained and picked over for shells
- 4 teaspoons milk
- 10 saltine crackers, finely crushed
- 6 tablespoons olive oil, for frying
- Lemon wedges, for serving
Instructions
- Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
- Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
- About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.
- Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
| Calories | 433 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 150 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 5 g |
| Sodium | 648 mg |
| Sugars | 0 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I have been on a mission for a great Crab cake and this one is it!!!
Followed recipe exactly but did coat lightly with panKo bread crumbs. This was the best of crab cakes from bar harbor to cape May NJ. Thank you
These were awesome! I doubled the old bay though and used Italian seasoned bread crumbs instead of crackers.
Extremely easy to make and my whole family loved it!
I make this over and over again,and I bake them in the oven till done, nice and brown. After a while, making crab cakes is like making meatloaf. Learn the basics and add whatever else you want. Grated onion when no green onions.
These are wonderful! The only thing I did different was add a very light coating of a combination of italian bread crumbs and panko bread crumbs because I like a little bit of crunchy coating.
This recipe was very good, I added a little more bay seasoning then it called for and used all the spring onions. I made the mustard cream sauce for the top, that you can find on here also. very good
This recipe makes the perfect crab cakes! I made it as directed. The next time I made them I used butter crackers (Ritz) instead of saltines and I liked the flavor even more. Thank you for this fabulous recipe!
Base Recipe. Agree with other reviews that this is a base crab cake recipe. Add extra Old Bay, hot sauce and dijon mustard to taste.
I liked these because the breading was just enough to hold them togetehr but didn’t cover up the crab!
I loved these–not too much filler, they held together well. The key is pressing them together to get rid of as much air as possible before frying them. I had no trouble at all keeping them together. They were crunchy, even without adding panko. Following the recipe and preheating the oil for 10 mins. made the difference! I served these with Mustard Cream Sauce also from this site, and they were fantastic.
These were a hit with my two kids and husband! They liked the concentrated crab flavor without tons of filler. I used Ritz crackers instead of saltines and coated them in panko crumbs before frying and they turned out golden brown and tasty! My mix was a little runny but I think it was because my crab wasn’t drained quite enough. Next time, I will make sure the crab is thouroughly drained and it will be easier to cook. But overall, these crab cakes were better than most I’ve had before.
OMG! Delicious!!!!! My husband and I love them!
Absolutely fantastic!
Excellent base recipe. I took several suggestions and added to them: I used day old sour dough french bread crumbs (No crusts just center, not prepackaged bread crumbs) (I had no crackers), increased Old Bay’s x3, used a couple of good squirts of Sriracha (hot sauce) added 2 TBS chopped parsely for more color. Refrigerated 2 hrs. Then dredged well in Panko, the Japanese bread crumbs before frying. Had great reviews from all.
Okay, I made “chicken” cakes instead of crab cakes using 1 can of tyson’s chicken in place of the crab. I kept all other measurments the same. I omited the cayanne and the hot sauce as I made it for my toddlers. I would be enough for 2 adults for a light dinner. Recipe came out great. I enjoyed it.
These are excellent. I followed the diretions exactly but I coated the cakes with some panko just before frying. Served with homemade tartar. Big hit!!
Excellent! I used Panko crumbs instead of saltines, but otherwise followed the recipe exactly. Very light and tasty!
Awesome! I used Ritz crackers instead of saltines… as good as any I’ve had in restaurants.
OMG!!! These were so wonderful, my FI had never had crab cakes before, I trick him though, I also cooked salmon patties for him. I slipped in one of my crab cakes and he took a bite and said wow this is good, but what is it. I said “something you said you didn’t like” :). He couldn’t believe it and neither could I when I watched him eat it all.
I normally use a adapted recipe from this site (My Crab Cakes by Rod Mowery), but we were at the beach this past week and needed a simpler recipe with fewer ingredients so we tried this one. The results were excellent – a tender meaty crab cake with a nice crispy crust. After reading the suggestions of others, I doubled the hot sauce and Old Bay seasoning in the recipe, chilled the crab cakes for several hours before cooking, and patted them with panko crumbs before frying. This was a great beach recipe (good flavor, simple prep, few ingredients) and one that I’ll definitely be using again!