Dorsey's Fish & Oyster House Crab Cakes Recipe -
Dorsey's Fish & Oyster House Crab Cakes Recipe
  • READY IN 15 mins

Dorsey's Fish & Oyster House Crab Cakes

Recipe by  

"This recipe makes traditional crab cakes. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 6 to 8 crab cakes Change Servings
  • PREP

    9 mins
  • COOK

    6 mins

    15 mins


  1. Mix together Old Bay™ seasoning, baking mix, and parsley in a medium size mixing bowl. Stir mayonnaise, mustard, egg, and Worcestershire sauce into dry ingredients. Mix in crab meat gently. Form mixture into 6 to 8 balls.
  2. Heat 1 inch oil in a large, heavy bottomed skillet to 365 degrees F (185 degrees C). Place balls in pan, and flatten slightly with a spatula. Flip the crab cakes over after 3 minutes, or when the crab cake is browned on one side. Continue frying until done. Drain on paper towels.
Kitchen-Friendly View


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
May 28, 2003

This recipe is great! All of my friends and family have loved them. Instead of frying however we bake at 375 for around 25 minutes. The recipe has a great taste that doesnt interfere with the crabmeat. Try them and enjoy!

Most Helpful Critical Review
Jan 18, 2003

I live in Maryland and would have to say these were pretty average. They were much too bready and salty.

Jul 23, 2007

I've made these crab cakes a couple of times now and they're always a hit! They are easy to make and taste great. I've fried them, but like them better when I bake them. Just spray a little cooking spray and pop them in the oven and they come out just as if you fried them. I also made great appetizers with these by using wonton wrappers in a mini muffin pan and putting the crab cakes in them. Great!!!

Jun 10, 2006

I have been making these crab cake for 4 years. They are amazing. Just be delicate when frying and flipping, as they are all crab meat. I often make the mixture a few hours before upto the point of rolling them into balls. I leave them on a platter in the fridge for up to a couple of hours until I am ready to fry.

Dec 24, 2003

I grew up in Maryland and know what real crab cakes taste like - this recipe tasted like the ones Mom used to make. Will definitely make again.

Jun 30, 2003

so easy and tastes great. As we are trying to cut back on fat I prepared these on the George Foreman Grill... no pam, no oil and with the no stick surface these just slide right off! This recipe is truly a keeper.

Jan 13, 2007

I used king crab legs for this recipe. The type mustard you use will affect the taste. I used stoned ground mustard. I also added some red onion. I would let this set for awhile before forming into patties.

Jan 18, 2003

I was surprised this is a really easy and good recipe. When I made the batter it was watery so I added an extra 2 tbls of biscut mix, then it was much better. My husband loved them!!!


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  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 1.7 g
  • < 1%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 26.5 g
  • 41%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 12.8 g
  • 26%
  • Sodium
  • 368 mg
  • 15%

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

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