The only ingredient in this recipe for crab cakes is crab meat; there are no fillers or strong spices. My family has used this recipe for many years.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 8 crab cakes |
Ingredients
- 3 tablespoons pancake mix
- 1 tablespoon prepared yellow mustard
- 3 tablespoons mayonnaise, or to taste
- 1 egg, beaten
- 1 tablespoon chopped fresh parsley
- 1 pound cooked crabmeat, flaked
- 3 cups vegetable oil for frying
Instructions
- In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties.
- Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.
Nutrition Facts
| Calories | 388 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 137 mg |
| Dietary Fiber | 0 g |
| Protein | 28 g |
| Saturated Fat | 4 g |
| Sodium | 640 mg |
| Sugars | 0 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone loved the crab cakes! I added just a little old bay seasoning. Next time I might add a little more of the pancake mix or drain the crab meat better as they were a little wet forming into patties
It was gud
Awsome recipe !! Crab cakes turned out freaking good!!!! Only thing I changed was ,used olive oil instead of vegetable oil and fresh mince onions to recipe !!
Made these today. Used leftover holiday crab legs, so they were steamed, not eaten, shelled & frozen. I love seafood and thought this would be a great way to use up the crab meat. Followed the recipe & will not make these again. I will continue steaming & eating them plain.
This recipe was delicious!! We had about 2 pounds of crab that we picked.. 27 crabs and it made 8 good sized crab cakes. I almost doubled the ingredients (really 1.5) only moderation I added was a 1/2 tspn of old bay seasoning. I then refrigerated for an hour after I mixed it up and then spooned them into a pan with 2 of tablespoons of olive oil and 2 tablespoons of butter and sautéed until golden brown. Great flavor. Will definitely make these again.
I love this recipe! I’ve made it a couple of times now and I make it just like the recipe states without any changes. I made it for my in-laws and they were disappointed that I didn’t make enough.
No changes made but I may try a different recipe later
Made this quick and easy recipe last night. I used Bisquick mix and I had to use dry parsley because I didn’t have fresh. It was quite good. I followed the ingredient measurements exactly so if I need to make alterations in the future I know what to base it on. I used 8 ounces of lump crab meat and 8 ounces of claw crab meat . VERY simple and tasty go-to crab cake recipe for me!
This is not a Maryand style crab cake. The pancake mix masks flavors, and easily forms a weird texture.
I prepared the crab cakes per directions and we loved them. Thank you.
I haven’t made it yet. I will make it soon.
This recipe was pretty good but a little dry.
put in a little old bay seasoning
I tried this recipe and modified it a bit. I used lump crabmeat, added sour cream, old bay and a bit more dry mustard. I think next time I’ll add corn and a pinch of lime juice to the batter.
I was fortunate enough to have married a beautiful girl from Maryland almost 46 years ago. It was by her at Hausner’s Restaurant on Eastern Avenue in Baltimore that I was introduced to my first “Maryland Crab Cake.” It was at Hausner’s that I fell in love again from the first bite, of the crab cake that is! From that eventful moment on, I have had many, many crab cakes at many many fine restaurants, in many, many cities. Even in Maryland, every restaurant you visit says, “Maryland Crab Cake” yet they are as diverse as the Caesar salad is in Tijuana Mexico, and Southern California…or even Maryland, if it comes to that! Now, almost every crab cake I’ve eaten is very good, as is this one, even though they are all very different. The only thing they have in common is they all start off with crabmeat. A recipe is really only a single moment in time, and no recipe can ever be prepared the exact way every time! I just don’t believe in taking perfectly good “backfin” crab meat, and “flaking it!”
Made this twice already, each time got good comments from family and friends. Didn’t change a thing
Can u bake this recipe
I have lived around the Chesapeake bay all my life. This style cake is by far the best. I like to add some finely chopped/minced veggies like peppers and/or onions.
I made these crab cakes! I have one word to say…delicious! I used honey mustard instead of mayonnaise.
Real Maryland Crab Cakes require lump crab meat and be seasoned with Old Bay.
No changes other than I was a couple of ounces short on the meat