Aunt Ruth's Crab Cakes Recipe - Allrecipes.com
Aunt Ruth's Crab Cakes Recipe
  • READY IN 20 mins

Aunt Ruth's Crab Cakes

Recipe by  

"Down home crab cakes are heavy on the crab, light on the filler."

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Ingredients Edit and Save

Original recipe makes 16 crab cakes Change Servings
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Directions

  1. Stir the cracker crumbs and water together in a mixing bowl. Let stand 1 minute to soften the crackers. Add the crabmeat, egg, mustard, and mayonnaise. Season with Worcestershire sauce, seafood seasoning, salt, and black pepper; stir until evenly mixed.
  2. Heat the vegetable oil in a large skillet over medium heat. Form the crab mixture into patties 3/4-inch thick. Cook in the hot oil until golden brown on each side and hot in the center, about 2 minutes per side. Drain on a paper towel-lined plate before serving.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 20 mins

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Aug 20, 2011

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!

 
Most Helpful Critical Review
Sep 16, 2011

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.

 
Aug 17, 2011

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.

 
Sep 05, 2011

Wonderful! The only thing I added was some sauteed onions. Will definitely make these again.

 
Aug 17, 2011

Great Recipe...ingredients in most cabinets/canisters/fridge...you'll love them!

 
Apr 11, 2012

very good. Some times crab cakes get dense and dry but these cakes came out perfect.

 
Jul 06, 2012

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.

 
Apr 08, 2012

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.

 

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Nutrition

  • Calories
  • 136 kcal
  • 7%
  • Carbohydrates
  • 5.3 g
  • 2%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 14.1 g
  • 28%
  • Sodium
  • 565 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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