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Crab Cakes II

"Delicious crab cakes!"
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15 m servings 409 cals
Original recipe yields 4 servings


  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 649 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a medium-size mixing bowl, combine crabmeat, egg, mayonnaise, mustard powder, Worcestershire sauce, and salt and pepper to taste.
  2. In a large skillet, heat 1/4 inch of vegetable oil to a high heat. Roll heaping spoonfuls on the crab mixture in the crackers, then place the ball in the hot oil. Flatten lightly with a spatula so that the crab cake is 1/2 inch thick. Fry the crab cakes, flipping to ensure both sides get browned.


  • 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.

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Read all reviews 91
  1. 111 Ratings

Most helpful positive review

My crab cake recipe is very similar to this one, but mine has no breadcrumbs. Why should crab cakes always have filling? You want to taste the crab, not breadcrumbs. Use 3-1/2 Tbs. flour and ...

Most helpful critical review

I'm sorry but I just really did not enjoy these crab cakes very much at all. I used fresh crab meat that had been packaged at my grocery store so it had the consistency of tunafish. I thought th...

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Most positive
Least positive

My crab cake recipe is very similar to this one, but mine has no breadcrumbs. Why should crab cakes always have filling? You want to taste the crab, not breadcrumbs. Use 3-1/2 Tbs. flour and ...

I have tried a lot of crab cake recipes. I live on the Eastern Shore of Maryland. These are the best!!

Super! Searched high and low for a recipe as good as the crab cakes served at Savannah Chop House and these come closest! Too many other recipes use too much Old Bay seasoning or peppers and oth...

So the crab cakes didn't hold together very well when we were making them, but they sure were tasty! I used canned crab since fresh is hard to come by here and requires a lot of work, and achiev...

I like a minimal amount of filler in my crab cakes but I was disappointed that no crumbs at all were used in this recipe to bind the crab mixture. It was easy enough to remedy, of course, but i...

Authentic Eastern Shore taste. Added a bit more Worcestershire sauce and also some Old Bay. I find that refrigerating breaded items helps them stay together. Thanks for a great recipe.

Don't over mix or handle too much and they are wonderful!

This was a big hit with my husband. He said he wished he hadn't eaten earlier so he could eat more. I did add a little extra worcestershire, a couple tsp. of lime juice, & a little Old Bay. They...

I modified the recipe just a bit. I used a mixture of real and imitation crab, added 1 tsp Old Bay seasoning, and 1/2 tsp lemon juice. Once I molded (or tried to mold the cakes) they kept fall...