"Down home crab cakes are heavy on the crab, light on the filler." — Lisawas
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saltine crackers, finely crushed
flaked cooked crabmeat
1 1/2 teaspoons
seafood seasoning (such as Old Bay®)
vegetable oil for frying
These are incredible! I doctored them a bit because I don't have Old Bay seasoning. I threw in some chives, cumin, celery salt, basil, a tiny bit of thyme, cumin, and a smidge of chili pepper. Added an extra egg because they didn't have enough body. I baked them, then broiled them for the last 5 min. so that they'd be a little crispier on the outside. Threw together a tartar sauce with diced pickles, olive oil mayo, and a little hot sauce. So good! Am sending this recipe to a few of my friends!
I halved this recipe to use some crab left over from another dish. I also broiled them. I thought the recipe was a bit “fluid” but after broiling (on high, 5 minutes each side) they did firm up. I also found it a bit spicy which masked the flavor of the crab. Made 3 generously-sized crab cakes. I’ll keep searching for the perfect crab cake recipe.
Just made these for an appetizer for tonight's dinner...YUMMY! These are so good and easy, especially since everything is already in your fridge or cabinet! I followed the recipe exactly as written - the only thing I changed was to bake these instead of frying. Bake at 425 for 12 min., turning crab cakes halfway through cooking time. My whole family agreed these were as good as and possibly even better than served at restaurants. Chock full of crabmeat and very little filler. I would recommend using the Old Bay seasoning...gives the crab cakes that extra kick!Excellent! I posted a picture for the recipe.
Wonderful! The only thing I added was some sauteed onions. Will definitely make these again.
Great Recipe...ingredients in most cabinets/canisters/fridge...you'll love them!
very good. Some times crab cakes get dense and dry but these cakes came out perfect.
I made these Crab Cakes and they are super awesome. I recommend using real claw crab meat, not from the can, you will love them.
If you are going to go to the trouble of making crab cakes PLEASE DON'T use canned flaked crab meat. That has as much resemblance to real crab meat as canned tuna has to fresh sushi grade tuna. Get fresh LUMP crab meat. If you need to make more than 4-6 crab cakes you can stretch the lump meat by adding a can of "backfin" or "special" to the lump. Saltine crackers are good to add, but 16 to a pound of crab meat is waaay too much. You aren't making saltine cakes, 4 or 5 at the most. The "seafood seasoning" should be Old Bay, don't use an imitation it's not worth it.
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Ruth's Crab Cakes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 56
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