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Lori's Famous Crab Cakes
SUBMITTED BY:
SLJ6
PHOTO BY:
erz2002
"These crab cakes are just the best. I make these often at home, and I make a smaller appetizer size for parties. They are always a hit. They are easy and delicious. I won't eat crab cakes out anymore! Serve with fresh squeezed lemon and tartar sauce!"
RECIPE RATING:
Read Reviews
(70)
Review/Rate This Recipe
PREP TIME
25 Min
COOK TIME
20 Min
READY IN
45 Min
Original recipe yield 6 crab cakes
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/3 cup dry bread crumbs
1/4 green bell pepper, seeded and diced
1/4 red bell pepper, seeded and diced
2 green onions, thinly sliced
4 sprigs fresh parsley, chopped
1/2 teaspoon hot pepper sauce
1 egg white
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1/4 teaspoon Old Bay TM seasoning
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
3 (6 ounce) cans crabmeat, drained and flaked
1/2 cup dry bread crumbs
1 cup canola oil for frying
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DIRECTIONS
In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.
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REVIEWS
Reviewed on Sep. 29, 2003 by
STEPHABOO
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STEPHABOO
Sep. 29, 2003
These are the most delicious crab cakes I have EVER tasted. This recipe goes beyond the 5 star rating. Ever since I tried these, no other recipe compares. BIG HIT!! Thanks for the GREAT recipe Lori. A definate keeper!!
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21 users found this review helpful
These are the most delicious crab cakes I have EVER tasted. This recipe goes beyond the 5 star...
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Reviewed on Dec. 27, 2006 by
KELLYRNH
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KELLYRNH
Dec. 27, 2006
These were great! My boyfriend has been wanting to make homemade crab cakes for a while now, so we decided to do so for a recent potluck holiday party here in New England. We followed the recipe as directed, and only changed a few things, mostly from what we liked in other crab cakes. We used real crab from the seafood section of our grocery store (16 oz.) instead of the 3 cans. We decided to use crushed Ritz crackers in the mix instead of bread crumbs (though we still coated them with breadcrumbs). Also, we omitted the bell peppers and decided to chop up onion and celery and saute them in a little butter instead (we had wonderful crab cakes on the coast once like that so we had to add it in!). Lastly, since it was finger food at a potluck, we formed cakes about the width of half-dollars which turned out great. We ended up baking them (at 375) since they were difficult to turn over, and that worked out fine. Rave reviews at the party!!!
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9 users found this review helpful
These were great! My boyfriend has been wanting to make homemade crab cakes for a while now,...
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Reviewed on Feb. 21, 2007 by
Destiny L.
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Destiny L.
Feb. 21, 2007
Absolutely delicious! I added real onions instead of onion powder plus some garlic powder and didn't add as much oil. The one thing that I would suggest though is to definetly freeze them before you fry them. It makes them stay together much better.
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7 users found this review helpful
Absolutely delicious! I added real onions instead of onion powder plus some garlic powder and...
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Reviewed on Oct. 14, 2005 by
Ches
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Ches
Oct. 14, 2005
I have tried many crab cake recipes and never found one I wanted to make again until now! These were excellent. Even my husband agrees (which is amazing!). I followed the recipe pretty much exactly (except for adding one extra egg white and using less oil to fry in). I put the cakes in the freezer for about 15 minutes before frying and had no problem at all with them falling apart. I am going to try broiling them next time and see how they compare with the fried. Thanks for a great recipe.
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7 users found this review helpful
I have tried many crab cake recipes and never found one I wanted to make again until now! ...
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Reviewed on Aug. 25, 2007 by
JACK19
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JACK19
Aug. 25, 2007
Lori, really, brilliant recipe. The flavor of this recipe was excellent and I'd make it again in a heart beat. Still, I couldn't resist cooking the patties two ways. For the first two cakes I followed the recipe and fried them in a skillet as directed. They looked fantastic, but there's no mistake that there's a lot of oil there. Thinking that frying them in less oil on a griddle might be more healthy and less oily, I cooked the last four patties on a flat Westbend grill in about an ounce and half of Canola oil. I cooked them five minutes per side and they crisped up nicely and heated well through. My wife and I compared the flavor at dinner an both agreed that lighter was better. Also, I omitted the hot sauce and onion powder from the cakes themselves. Instead I added them to a tartar sauce made with light mayo (Duke's), sweet relish (Vlasic), fresh lemon juice, and a little Worcestershire. Over all, fantastic.
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6 users found this review helpful
Lori, really, brilliant recipe. The flavor of this recipe was excellent and I'd make it again...
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Reviewed on Apr. 2, 2008 by
SLJ6
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SLJ6
Apr. 2, 2008
Hi all...I am the submitter of this recipe. I just want to share a few tips, all veggies should be diced very fine. Before you fold in the crab meat, if the veggie/binding mixture is too loose, add a little more bread crumbs, if it is too dry (which may result in the cakes not sticking together), and a little more mayo. After all the cakes are made, I lightly pat more crumbs on all sides. Yes, I do fry them, but not in that much oil as stated here. I have never broiled them, but I'm sure they are just as good. I hope this helps, and enjoy!
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5 users found this review helpful
Hi all...I am the submitter of this recipe. I just want to share a few tips, all veggies...
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Reviewed on Mar. 17, 2006 by
bruce
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bruce
Mar. 17, 2006
this is a great recipe, with one exception. i think it is always best to saute' your main veges (onions, peppers, garlic, etc.) before incorporating them into the main dish. afterall, the heat of sweating the veges is what brings out the maximum flavor in them. i did add the garlic, which i do to almost all seafood dishes.
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5 users found this review helpful
this is a great recipe, with one exception. i think it is always best to saute' your main...
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Reviewed on Nov. 3, 2005 by
ROBYNLEIGH
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ROBYNLEIGH
Nov. 3, 2005
These were incredible! Simply every bit as good as what you would expect to get in a fine restaurant. I bought the cans of crabmeat at Wal-Mart, and paid only $1.50 for each, making this recipe as affordable as it is delicious. I made a couple of small changes. I used Italian style breadcrumbs (all I had), and I omitted the red pepper and substituted with more green bell pepper. I served these with an mango relish that I improvised, and it was a great combination. I chopped one mango, added about 2 Tbsp. finely chopped green bell pepper, 1/2 small can of chopped pineapple, 1/2 green apple, peeled and finely chopped, juice of 1 lime, 1 Tbsp. apple jelly, 1/2 serrano pepper (finely chopped and no seeds), a small handful of chopped cilantro, and a teaspon of sugar. Pureed a small portion of the mixture, and then mixed that back in with the rest. The crabcakes had a wonderful flavor all on their own, but with the addition of the salsa, it was over-the-top amazing! Definitely worthy of serving to company or a/o you want to indulge. Thanks, Lori, for a great crabcake recipe. I will make this again and again.
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5 users found this review helpful
These were incredible! Simply every bit as good as what you would expect to get in a fine...
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Reviewed on Jul. 30, 2005 by KatyP
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KatyP
Jul. 30, 2005
I made this for a dinner party last night and it was a huge hit. These were great for a party because I prepared them all early in the day, fried them and put them on paper towels before everyone sat down for salad, and then served them with grits and a crab cake sauce once they'd rested about 10 minutes. I used fresh lump and backfin crab meat and shredded it slightly. I used about a 1/4 cup of oil per skillet full of cakes (I made 24 cakes) and it seemed to be the right amount (and the key is to heat the skillet well before adding the cakes so they can immediately fry to hold together). As the directions indicate, 5 minutes cook time per side was just right.
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5 users found this review helpful
I made this for a dinner party last night and it was a huge hit. These were great for a party...
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