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Bonnie's Crab Cakes

bonita

"My husband and I live in Maryland. He absolutely loves crab cakes and he's VERY picky. He thinks these are great! If you'd like, sprinkle more Old Bay® on top."
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Ingredients

1 h 5 m servings 126 cals
Serving size has been adjusted!
Original recipe yields 6 servings (6 cakes)

Nutrition

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 699 mg
  • 28%

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. Mix crabmeat, bread crumbs, seafood seasoning, parsley, salt, and pepper together in a bowl.
  2. Beat egg with mayonnaise, and mustard in a separate bowl. Stir egg mixture into crabmeat mixture; shape into 6 patties.
  3. Lightly grease a baking sheet. Arrange patties onto baking sheet; refrigerate 30 minutes.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Bake patties in preheated oven until golden brown, about 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 15
  1. 16 Ratings

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Most helpful positive review

I am from Maryland, born and bred. This is the way to make crab cakes except they are typically fried in a lot of hot oil or broiled. Of course, the essential ingredient in this recipe is the cr...

Most helpful critical review

Way too salty. We could even eat them. We had to throw all of the crab cakes away. I may try to make these again and use 1tsp Old Bay instead of 1 1/2 tablespoons.

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I am from Maryland, born and bred. This is the way to make crab cakes except they are typically fried in a lot of hot oil or broiled. Of course, the essential ingredient in this recipe is the cr...

Tasty! I like my crab cakes with more meat than filler and this has lots of meat and great flavor.

Great directions very easy to follow and the crab cakes tasted delicious. Thanks for the recipe!

Followed the recipe as written . Tasted the crab. Next time I won't add salt.

Way too salty. We could even eat them. We had to throw all of the crab cakes away. I may try to make these again and use 1tsp Old Bay instead of 1 1/2 tablespoons.

Simple and delicious

Waaay too salty. I added the full amount of old bay and a little sprinkle of salt. I thought it'd be okay based on previous reviews because we like things a bit salty but wow, they weren't kid...

These were amazing. I enjoyed that they're baked. I did double the amount of lemon and seafood seasoning. Absolutely delicious and easy to make.

Very good recipe, mostly meat with not a lot of fillers! Way too salty for my liking; next time I would cut the Old Bay seasoning in half and possibly omit the extra salt to taste. Maybe the O...