How to Make Crab Cakes

See how to make a cakes recipe that really shows off quality crabmeat. See more

READY IN ABOUT 1½ hrs

Chef John's Crab Cakes

Read Reviews (62)

"These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!" — Chef John

Directions

Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
Sprinkle breadcrumbs on a plate.
Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.

Kitchen-Friendly View

PREP 15 mins
COOK 8 mins
READY IN 1 hr 23 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 15, 2012

Excellent! If you are looking for a true Maryland crab cake, look no further. This is it! I have lived in Maryland, minutes from the Chesapeake Bay for 25 years, and this is practically identical to mine (I just use 12 crushed Ritz crackers, no bread crumbs), but I will try Chef John's version. I'm very lucky, get fresh crabmeat all summer and Old Bay is a must, if you can get it. You must try this recipe!

—Michelle

See full review »

Most Helpful Critical Review

Aug 13, 2012

I really don't get why everyone raves about this recipe. I am still looking for a crab cake that doesn't fall apart when you fry it. They were bland. Sorry.

—Kathy Gregory

See full review »

79 Ratings

See other versions of this recipe!

May 16, 2012

Your searching for the perfect recipe is over! This is crabmeat held together with an egg and crackers. Serve with tartar sauce and enjoy!

—elaine

See full review »

May 10, 2012

I have searched and to make a long story short......these are great, Chef John. Just what I was looking for in a crab cake. One of the best. Thank you so much. Making these for a party.

—Janine Suzanne

See full review »

Jun 06, 2012

Well, I didn’t have fresh crabmeat, so I had to go with what I could buy out of the seafood section of our grocery store. Other than that my only deviation was to use panko instead of bread crumbs. I had no problem forming the patties, as mentioned on Chef John’s video, and mine seemed to stay together quite well. I served these atop a salad of mixed greens, green onions, toasted almonds and feta, along with a balsamic vinaigrette. These were good, although I’m sure they would have been better with fresh crabmeat.

—bellepepper

See full review »

Jul 15, 2012

This was a great recipe had to make two substitutions Ritz crackers for saltines and added chipotle mayo with the regular mayo. was a hit Thanks Chef John

—Wahidah

See full review »

Jul 05, 2012

WOW...These crab cakes are even better than the ones at a high class restaurant. I will most definatly make them again for guests, that is if I don't eat them all. Make sure you use the cayenne pepper.

—Suzy

See full review »

Jul 06, 2012

Very good crab cakes, made the Maryland way. Just enough filler to hold the cakes together, and nothing to detract from the taste of the crab.. My only suggestions are to add a tablespoon of fresh minced parsley and to eliminate coating the cakes in the bread crumbs before frying. These crab cakes are delicious with fresh corn on the cob, sliced tomatoes and a potato salad. Oh yeah, a cold brew or two. If any are left over (rare) they are delicious cold on saltine crackers.

—Jack Ziegler

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Aunt Ruth's Crab Cakes

Crab Cakes III

Baked Maryland Lump Crab Cakes

Firecracker Crab Cakes

Bonnie's Crab Cakes

Poor Man's Crab Cakes

Maryland Crab Cakes III

Laura's Maryland Crab Cakes

Paleo Maryland Crab Cakes

Crab Cakes with Lemon Aioli

Nutrition

Calories
297 kcal
15%

Carbohydrates
10.8 g
3%

Cholesterol
157 mg
52%

Fat
15 g
23%

Fiber
0.6 g
2%

Protein
28.5 g
57%

Sodium
824 mg
33%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chef John's Crab Cakes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 297
Calories from Fat: 135

% Daily Value *
Total Fat 15g 23 %
Saturated Fat 5.2g 26 %
Cholesterol 157mg 52 %
Sodium 824mg 33 %
** Potassium 511mg 14 %
Total Carbohydrates 10.8g 3 %
Dietary Fiber 0.6g 2 %
Protein 28.5g 57 %
** Sugars 0.7g
** Vitamin A 8 %
** Vitamin C 7 %
** Calcium 12 %
** Iron 14 %
** Thiamin 16 %
** Niacin 88 %
** Vitamin B6 17 %
** Magnesium 26 %
** Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.