My Crab Cakes

My Crab Cakes

"Great crab cakes with lots of flavor and spice. Serve with homemade aioli and a crisp white wine!"
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Ingredients

30 m servings 318 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 407 mg
  • 16%

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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Directions

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  • Prep

  • Cook

  • Ready In

  1. Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
  2. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
  3. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 691
  1. 941 Ratings

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Most helpful positive review

Yumm. I have made these crabcakes many times and I have made some changes to the recipe that I think work better. In ingredients I used 2 6oz. cans crabmeat, 2 eggs, 6 oz. (approx. 20) ritz crac...

Most helpful critical review

I used maybe 3 T. of saltine cracker crumbs and I would have been happy with even less. I used the green part of the onion only, and didn't precook it. I added minced red bell pepper for color...

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Least positive
Newest

Yumm. I have made these crabcakes many times and I have made some changes to the recipe that I think work better. In ingredients I used 2 6oz. cans crabmeat, 2 eggs, 6 oz. (approx. 20) ritz crac...

These are turning into one of our favorites! I've made them a number of times and have done some tweaking to the recipe. I use just one sleeve of reduced-fat Town House crackers, and I combine...

Thank you for this recipe. These were the best crab cakes I've ever made. I did change the recipe a little bit. I had leftover dungeness crab, about 16 oz. I added 1 sleeve of crushed 4 oz. ...

Finally an easy and delicious crab cake recipe! I made the crab cakes for our Italian Christmas Eve Fish dinner and everyone LOVED them. I quadrupled the recipe (used 4 cans of crab meat) and ...

With a few adjustments suggested by others these were the best I've had. I used two cans of crab and one sleeve of Ritz. I added fewer onions, but also some minced red pepper for color. Serve...

I am a huge fan of crab cakes, and these were fantastic. They are one of the few crab cake recipes that I have enjoyed with canned crab as opposed to fresh. All of the spices mixed very well tog...

These are WONDERFUL! There seems to be a typo in the recipe, however. You do NOT need 4 cups of vegetable oil to fry them in, a half cup will do just fine. Also, the recipe doesn't say to add ...

I used maybe 3 T. of saltine cracker crumbs and I would have been happy with even less. I used the green part of the onion only, and didn't precook it. I added minced red bell pepper for color...

The best! I can't count how many compliments I get on this recipe! I sauted both green & white onions, as well as a little bit of garlic. I also added a bit of the Old Bay seasoning into the bre...

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