Crabcakes Recipe – Eats Now

Name: Crabcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. crabmeat; 3 Tbsp. bread crumbs; 3/8 c. mayonnaise (almost 1/2 c.); 2 eggs; 2 Tbsp. Dijon mustard; 1 Tbsp. parsley flakes; 1 Tbsp. minced onions; 1 tsp. hot red pepper sauce; 1 tsp. Worcestershire sauce; salt (onion and garlic) to taste; pepper to taste; butter

Servings: persons

1 lb. crabmeat
3 Tbsp. bread crumbs
3/8 c. mayonnaise (almost 1/2 c.)
2 eggs
2 Tbsp. Dijon mustard
1 Tbsp. parsley flakes
1 Tbsp. minced onions
1 tsp. hot red pepper sauce
1 tsp. Worcestershire sauce
salt (onion and garlic) to taste
pepper to taste
butter

1
Clean crabmeat and drain. Sprinkle bread crumbs on top of crab.
2
In a separate bowl, beat rest of ingredients (except for butter) into a sauce.
3
Fold this mixture into crabmeat and bread crumbs.
4
Grease cookie sheet with butter. Scoop mixture into ice cream scooper to form shape of crabcake.
5
Place on cookie sheet and put a thin slice of butter on top of each crabcake.
6
Broil until golden brown. Recipe makes 6 crabcakes.

234

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.

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

You need 12 ingredients. The key ingredients include: 1 lb. crabmeat, 3 Tbsp. bread crumbs, 3/8 c. mayonnaise (almost 1/2 c.), 2 eggs, and more.

Yes, Crabcakes 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.

Crabcakes

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