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Lori's Famous Crab Cakes

Lori's Famous Crab Cakes


"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!"
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45 m servings 225 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 508 mg
  • 20%

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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  1. 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.
  2. 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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Read all reviews 221
  1. 273 Ratings

Most helpful positive review

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, ...

Most helpful critical review

I followed the directions very carefully and these crab cakes turned out a complete mess. They did not stay together in the pan and I just had a huge piled on mush in the pan. I taste the mixtur...

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Most positive
Least positive

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, ...

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...

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 ...

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...

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 ex...

This is by far one of the best crab cake recipes I've tried. I make it for all family holidays in bite sized appetizers. I like to use panko breadcrumbs rather than regular for the outside crumb...

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 recip...

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 fo...

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...

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