"This recipe makes traditional crab cakes. Enjoy!" — Dorsey Marshall, Jr.
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1 1/2 teaspoons
Old Bay Seasoning™
biscuit baking mix
vegetable oil for frying
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!
I live in Maryland and would have to say these were pretty average. They were much too bready and salty.
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!!!
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.
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.
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.
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.
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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Dorsey's Fish & Oyster House Crab Cakes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 238
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