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Perfect Crab Cakes With Green Onions

"Perfect Crab Cakes -- heavy on crab and light on filler -- anchor a dinner. Be sure to form them compactly so the cakes hold together during frying."
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servings 436 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 650 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
  1. Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
  2. Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
  3. About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.


  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

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Read all reviews 63
  1. 74 Ratings

Most helpful positive review

The BEST crab cakes! I rolled the crabcakes lightly in panko bread crumbs before frying which added a nice crunch.

Most helpful critical review

My family and I weren't that impressed with this recipe. I used canned crab, so maybe that was part of the problem. It was a little salty and too moist. I had trouble keeping the cakes togeth...

Most helpful
Most positive
Least positive

The BEST crab cakes! I rolled the crabcakes lightly in panko bread crumbs before frying which added a nice crunch.

I LOVE this recipe. I've used it at least a dozen times. I can never find the Old chesapeke seasonings, so I just use salt, pepper, dried mustard, red pepper, onion powder, and some parsley fl...

The ingredients, and proportions of them, are spot on accurate for classic, traditional crab want good quality crab meat and lots of it, and just enough egg, crumbs and mayo to bind ...

This recipe is awesome! It is the first time I have had crabcakes and did not need any dipping sauce with it. I did make a couple of modifications: I used 12 ozs. of imitation crab instead of re...

I served this last night with a cilantro-lime sauce and everyone loved it! My husband mentioned that these were made just the way he liked them...pretty much all crab meat! Very easy to prepar...

I've tried so many times to find a good crab cake recipe and I found it! These crb cakes melt in your mouth and don't fall apart as bad like other recipes I've tried. I added green peppers for m...

These were easy as pie - and very tasty. Light, creamy and crunchy.

My rating did not match my husband and son at all. They loved. If it was up to me, I would not make again, but for them, I will. I added a little more Old Bay and kept everything else as writ...

These were pretty good, a little bland though. Next time I will try to tweak this recipe a bit, to give it a little more spice.