| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 pound Chesapeake Bay crabmeat
- 1 egg, beaten
- 2 teaspoons yellow mustard
- 1/2 cup mayonnaise
- 1/4 teaspoon Worcestershire sauce
- 1/2 cup diced onion
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon crab seasoning
- 1 cup fresh grated bread crumbs
Instructions
- Put crabmeat in mixing bowl. Add beaten egg. Mix lightly. Add remaining ingredients in order listed. Form the crab cake mixture into the desired size. Fry in skillet with vegetable oil on medium to high heat (about 1/2-inch of oil in bottom of skillet). Fry on one side until golden brown and turn over on other side to get the same.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 285 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 17 g |
| Cholesterol | 107 mg |
| Sodium | 700 mg |
Reviews
Way too much filler! I won’t make this again…I should have know better!
I’ve made these crab cakes several times. I make larger batches by simply doubling the ingredients. I don’t change the recipe structure at all. It’s simply perfect and always gets the OMG response from guests.
I went to College in MD and fell in love with crab cakes! This one was very good. I also left out the onions and added red and yellow peppers and really enjoyed this version.
Delicious! Halved the recipe, using less mayo and panko bread crumbs.
These are super easy and fast to make. I added a little bellpepper for some extra zing since most other recipes call for them and was glad I did.
Awesome just perfect they were so easy to make try to have them a couple of times a month
Yummy in my tummy
Yummy in my tummy
Love it!!! Made as directed but added butter to the oil to fry. Served with filets and asparagus.
I too made a few modifications, sauted shallots, honey dijon, panko, lemon zest, and the beloved stone crab. Hardest part was picking the meat, but worth it!!!
Made modifications as below using Dijon and 1/3 c. panko (refridge 2 hrs to soften panko. Used 3 finely diced scallions (white & light green parts only vs. onions. Formed 10 cakes with scoop…Sprinkled with paprika and baked 15 minutes on lightly oiled baking sheet. Turned out fantastic!
I did make a few modifications. Instead of yellow mustard I put in Dijon Mustard. Also, instead of using fresh bread crumbs I used 1/2 cup of Panko bread crumbs. I then refrigerated them for @ 2 hours. I then used a large ice cream scoop to form the crab cakes. When I fried them I coated them gently in the Panko bread crumbs. They were a big hit.