These well-known crab cakes are the very best. I frequently make these at home, and I also prepare smaller appetizers for gatherings. They are a hit every time. They are delicious and simple. I’ll stop consuming crab cakes outside. Serve with tartar sauce and freshly squeezed lemon!
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
Ingredients
- ⅓ cup dry bread crumbs
- ¼ green bell pepper, seeded and diced
- ¼ red bell pepper, seeded and diced
- 2 green onions, thinly sliced
- 4 sprigs fresh parsley, chopped
- ½ teaspoon hot pepper sauce
- 1 egg white
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- ½ teaspoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- ¼ teaspoon Old Bay TM seasoning
- ¼ teaspoon dry mustard
- ¼ teaspoon onion powder
- 3 (6 ounce) cans crabmeat, drained and flaked
- ½ cup dry bread crumbs
- 1 cup canola oil for frying
Instructions
- In a bowl, toss together dry bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into mixture. Form into 6 large cakes. Coat in remaining bread crumbs.
- Heat oil in a large, heavy skillet. Fry cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.
Nutrition Facts
| Calories | 225 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 1 g |
| Sodium | 508 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
not enough Old bay…1 teaspoon NO PEPPERS none No onions too much mustard …. 1/2 teaspoon too little mayo …. 1/2 cup 1/2 cup mayo now you will have a great crab cake
I really liked these except that I found the seasoning was too timid, and I would also skip the extra bread crumbs on the outside. I don’t know if maybe my cooking surface needed more oil, but those crumbs really didn’t crisp up and made the texture a little grainy. Otherwise these were great. I had a little trouble getting them to hold together, so I added a bit more egg white and mayo, and let the mixture sit, and then it was fine.
I liked this recipe. I too had trouble keeping the cakes together when frying them. (Maybe I didn’t drain the crab carefully enough? Maybe I should have patted it dry?) Pretty good flavor, and I liked the taste of the peppers. Thanks, Lori!
This is just the best recipe for crab cakes that I have ever found. I too froze the cakes for a few minutes before frying, and they held together well. I added just a touch more of Mayo, hot sauce and lemon juice as a personal preference. My family begs for them now.
Excellent! I used 2 1/2 lbs of crab meat based on the texture of mixture. I couldn’t find how much to use noted in the recipe. Also I did not roll in addtl bread crumbs. Everyone loved them!
One of the best crab cakes I’ve had. Easy to make, moist and delicious. Reduced the lemon juice to 1 teaspoon and sautéed red bell pepper (didn’t use green) before adding to the mixture.
They were okay , but to me and my family veggies don’t go into crab cakes , just egg , cracker crumbs or bread crumbs worchestershire sauce & old bay , I bake mine in muffin tins to me they are better than fried , sorry but I won’t make them by this recipe again !
I have made this recipe as stated on multiple occasions. I always double the recipe. My family always loves it. I do need to mention that I use imitation crab meat. I just chop it up fine.
I made the crab cakes, but left out the peppers. I also used a combo of crushed saltine crackers, fresh bread crumbs (I keep in the freezer), and Panko. They were absolutely delicious. My husband loved them too. Thanks for the recipe!!
These are great! Followed the instructions as written.
A decent taste, but it didn’t bind together well. It fell apart way too easily. Not as good as some other crab cakes I’ve had.
Great recipe! I did use an entire egg vs just the yolk. I added the lemon zest as well as juice. I also made the patties and then refridgerated for a couple hours so it didn’t fall apart and it worked perfectly. I served with a remoulade of mayo, dijon, lemon juice, worchestire and hot sauce. So delicious. My daughter’s favorite appetizer anywhere we go is crab cakes and she said these were among the best she’s had!
Meaty, every flavor is balanced. Reminded me of my 11 years living in the DC area. I didn’t change anything in recipe. I did, however, serve it with Arnaud’s remoulade sauce – that’s from living in East Texas/Western Louisiana for 15 years!
I did use a whole egg & regular mustard (instead of just the egg white & was out of Dijon) and the family was quite happy with the results ! I will definitely make this again.
Easy to make. Everyone loved them and said they’re the best crab cakes they’ve ever had.
I made the recipe as directed, but used two egg whites and extra mayonnaise to ensure the cakes stayed put while frying. I also substituted 1/2 tsp. onion salt since I didn’t have onion powder. I found that 5 minutes on each side was too much, so I turned down the heat to medium on my stove and cooked approximately 3 1/2 to 4 minutes on each side. I followed the advice of another person who tried this recipe and I placed the crab cakes in the freezer for 15 minutes prior to frying them. I made extra cakes, so I am going to try broiling them tomorrow instead of frying them. I think a sauce would be a nice complement. Will explore those options tomorrow as well.
Great, much better than store bought where all you get is breading. My husband is not a fan of crab cakes. He ate 3. He thought they were wonderful. Will definitely make these again
These were terrific! We had left over King crab from New Years Eve, so the flavor of the crab really came through. I didn’t have bell pepper so I used a little more green onion. I didn’t have Old Bay, so I used a copy cat recipe from the web. I thought these were terrific! Lot’s of flavor, I did have to use more binder (Panko) as Lori mentioned in her follow up, which I think was due to moisture from the crab. But they had more flavor than what I usually find at a good restaurant! I made some Sirachi aioli to go with, but they were so flavorful it wasn’t needed. Thanks for such a good recipe!
I made it just as written, except I only had two cans of crab so cut everything by a third. They were great! I used a sriracha crab cake sauce recipe with them. They were crunchy on the outside, tasty on the inside. I felt slightly like something was missing so may add a little salt next time?
I made them exactly as explained and it came out perfectly!
Easy and fun to make. Delicious!