Recipe by Chef John
"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!"
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saltine crackers, finely crushed
seafood seasoning (such as Old Bay®)
salt to taste
fresh crabmeat, well drained
dry bread crumbs
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!
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.
Your searching for the perfect recipe is over! This is crabmeat held together with an egg and crackers. Serve with tartar sauce and enjoy!
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.
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.
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
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Crab Cakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 135
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