READY IN 45 mins

Crab Cakes III

Read Reviews (116)

"These have very little filler, and are very tasty!" — ABBYB

Directions

In a large mixing bowl, combine crabmeat, 1 egg, lemon zest, Old Bay Seasoning, chopped basil, crushed crackers and mayonnaise. Mix thoroughly.
Form 5 ounce patties out of the crab mixture (should make about 16 patties), and chill until cold before cooking.
In a skillet, heat 4 tablespoons of oil over medium heat. Saute the crab cakes for 4 minutes on each side or until golden brown.
For the sauce, in a blender place the egg yolks, Old Bay Seasoning, lime juice, cilantro, salt and pepper. Blend for 10 seconds. Keeping the blender running, slowly drizzle the oil into the blender. Blend until sauce is creamy.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 04, 2004

As a personal chef, I may try a dozen or so recipes before I settle on one to present to a customer. This is where I stop on crab cakes! These are the best I've ever had. A better name would be crab burgers. Make sure to use lump meat because they really just hold themselves together. And the dipping sauce is wonderful. My husband made me make them two nights in a row!

—TATANKA 121

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Most Helpful Critical Review

Nov 03, 2009

At first I didn't think that anyone else had problems with this dish. I had to search through all 1,000+ ratings in reverse order to see that others had my results too. The crab cake was lacking egg and cracker crumbs and ended up just falling apart. I used to make crab cakes fresh after catching/cleaning with my parents back home in WA, but now in TN I tried using pre-cleaned store bought. I don't know if it's a difference in the fresh v. frozen texture or truly the lack of egg+cracker. All I know is that right now I'm making the worst crab stir fry ever. This did NOT take on the cake form for me at all.

—HurricaneSoccer

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144 Ratings

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Jan 01, 2007

I have finally found a winning crab cake recipe. These crab cakes are incredible. It has the perfect amount of filling to crab ratio, which for me is you barely taste filling and all crab. I made a few adjustments; used Ritz Crackers, sauteed a very small amount of onions/celery/garlic, added a little cayenne and crushed red pepper. I mixed everything e except the crab meat and put that in last and just turned with a spatula so I didn't break the lumps. After forming the crab cakes, I topped each with a little extra old bay seasoning. For crab I used Blue Star pasteurized lump crab meat in the packet, it was very good. I have no opinion on the sauce as I like a sweeter sauce, so I went with the Honey Mustard II another poster suggested, with some adjustments it was excellent as well.

—Chi

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Aug 17, 2003

Great recipe. I found that you don't need the egg if you prefer them w/o. Forming the cakes into balls first and flattening once the first side begins to brown is essential.

—JEREMYB

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Jan 11, 2004

I've been living in New England for a year and enjoying the local seafood. Who knew the best crab cakes I've tasted would come right from my own kitchen! The taste of crab really shines through in this recipe (not like some I've had that are more seasoning than seafood) and the lime/cilantro mayo is the perfect accompaniment.

—GRACEPLVAN

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Aug 06, 2006

Great crab cakes! A true "non filler" crab cake. Only thing I did different is added crushed red pepper (I like it Hot!) If you've never made these before, I'd advise you to choose this receipe! ENJOY

—LILMOMMASGIRL

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Oct 16, 2005

These were great just as everyone suggested. I used two 16oz plastic tubs of crab meat chunks and combined with two 12oz cans of crab meat - all for under $10. I added a few extra spices for a bit of extra kick including 2x the Old Bay seasoning, and a dash of powdered garlic, crushed red peppers and pepper. I also added fresh diced sweet onion and red pepper to "hearten" the cakes for a main dish. Rather than sauting, I opted to broil until the cakes were golden brown on both sides. The cakes held together fine and tasted perfectly; they even had a bit of a crunch. The sauce was a perfect compliment to the cakes - although be forewarned, the sauce doesnt taste very well on its own. I highly recommend this recipe.

—vedjen

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Jan 11, 2004

Yes, these were good/great crabcakes. In fact, had I not tasted the Ginger Crabcakes, another recipe on this site that "takes the cake" (it is AWESOME), I would have given these a 5. The sauce was not so much a hit, tho it did add a little "something" to tantilize the taste buds...just not worth the trouble or calories. The best thing about the recipe was that it did in fact have only little filler, so what you get is crab, crab, and more crab. Refrigerating it as suggested is imperitive; otherwise, they will crumble. Wish I could give 4 1/2.

—KAREN WANG

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Nutrition

Calories
499 kcal
25%

Carbohydrates
5.3 g
2%

Cholesterol
143 mg
48%

Fat
41.2 g
63%

Fiber
0.2 g
< 1%

Protein
26.8 g
54%

Sodium
576 mg
23%

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

Nutritional Information

Crab Cakes III

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 499
Calories from Fat: 371

% Daily Value *
Total Fat 41.2g 63 %
Saturated Fat 6.6g 33 %
Cholesterol 143mg 48 %
Sodium 576mg 23 %
Potassium 489mg 14 %
Total Carbohydrates 5.3g 2 %
Dietary Fiber 0.2g < 1 %
Protein 26.8g 54 %
** Sugars 0.3g
** Vitamin A 5 %
** Vitamin C 11 %
** Calcium 10 %
** Iron 9 %
** Thiamin 10 %
** Niacin 81 %
** Vitamin B6 19 %
** Magnesium 24 %
** Folate 34 %

* 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.