Crab Cakes Recipe

Name: Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; 3 tablespoons mayonnaise; 1 1/2 teaspoons English-style dry mustard, or to taste; 1/4 cup chopped drained bottled pimiento; 3 tablespoons minced fresh parsley leaves; 1 teaspoon Old Bay Seasoning (available at fish markets and some supermarkets) if desired; 1 teaspoon Worcestershire sauce; 2 dashes of Tabasco, or to taste; 1/4 teaspoon black pepper, or to taste; 1/4 teaspoon salt; 1 pound backfin or lump crab meat, picked over; 3/4 cup finely crushed Saltines (about 20 crackers); 2 tablespoons vegetable oil; 1 tablespoon unsalted butter; lemon wedges as an accompaniment

Servings: persons

1 large egg
3 tablespoons mayonnaise
1 1/2 teaspoons English-style dry mustard, or to taste
1/4 cup chopped drained bottled pimiento
3 tablespoons minced fresh parsley leaves
1 teaspoon Old Bay Seasoning (available at fish markets and some supermarkets) if desired
1 teaspoon Worcestershire sauce
2 dashes of Tabasco, or to taste
1/4 teaspoon black pepper, or to taste
1/4 teaspoon salt
1 pound backfin or lump crab meat, picked over
3/4 cup finely crushed Saltines (about 20 crackers)
2 tablespoons vegetable oil
1 tablespoon unsalted butter
lemon wedges as an accompaniment

1
In a large bowl whisk together the egg, the mayonnaise, the mustard, the pimiento, the parsley, the Old Bay Seasoning, the Worcestershire sauce, the Tabasco, the pepper, and the salt, add the crab meat and 1/4 cup of the Saltines, and toss the mixture gently.
2
Spread the remaining 1/2 cup Saltines on a plate, form the crab mixture with a 1/3-cup measure gently into eight 3/4-inch-thick patties, and coat the top and bottoms of each patty carefully with the Saltines, transferring the crab cakes as they are formed to a sheet of wax paper.
3
In a large skillet heat the oil and the butter over moderately high heat until the foam subsides and in the fat saute the crab cakes, in batches if necessary, for 1 to 2 minutes on each side, or until they are golden, transferring them as they are cooked to a heated platter.
4
Serve the crab cakes with the lemon wedges.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large egg, 3 tablespoons mayonnaise, 1 1/2 teaspoons English-style dry mustard, or to taste, 1/4 cup chopped drained bottled pimiento, and more.

Yes, Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes

How did you like this recipe?

Frequently Asked Questions