Almost Famous Crab Cakes Recipe: These Crab Cakes Deserve a Trophy by Donna John

Seafood Dinner
7 months ago

Almost Famous Crab Cakes Recipe: These Crab Cakes Deserve a Trophy

My mom loves crab cakes. I love crab cakes, too, but you should see my mom's face light up when she finds a good crab cake at a restaurant. Finding a great crab cake recipe become my obsession.

This lump crab cake recipe results in what could be an award-winning crab cake, in my opinion. There's nothing crazy in this crab cake recipe. Just a few simple ingredients: mayonnaise, an egg, Dijon mustard, Worcestershire sauce, hot sauce, fresh lump crabmeat and crushed saltines. 

Tartar sauce is a must with these crab cakes. Try one of these easy tartar sauce recipes (even Snoop Dogg has a tartar sauce recipe!). If you really want some Old Bay flavor in your crab cake, try this Old Bay crab cake sauce recipe. Serve these easy pan-fried crab cakes with your favorite side dishes. You are welcome, Mom.

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Cuisine: American
Prep Time: 5 minutes plus 1 hour to chill 
Cook Time: 6 to 8 minutes

Total Time: 1 hour and 13 minutes
Servings: 4 (makes 8 crab cakes)


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Recipe Notes

  • The mixture is ever-so-gently mixed together to keep the crabmeat from falling apart and pan-fried in butter or oil.
  • While you may feel the urge to sprinkle in some Old Bay seasoning, don't. Over spicing the crab cake will mask the fresh crab flavor.

Here's how to make it: 

  1. Stir the mayonnaise, egg, mustard, Worcestershire sauce and hot sauce together in a mixing bowl. 
  2. Gently fold in the crabmeat. 
  3. Gently stir in the crackers. Let the mixture sit for about 3 minutes. 
  4. Shape into eight loose patties. Chill in the refrigerator for about 1 hour.
  5. When ready to cook, heat the butter or oil in a skillet. Cook the crab cakes for about 3 to 4 minutes per side. Remove to a paper towel. (You could also broil the crab cakes, turning once, about 4 to 5 minutes per side.)

Nutrition Facts Per Serving

Calories: 295

Total Fat: 13g

Saturated Fat: 2.2g

Cholesterol: 77mg

Sodium: 1402mg

Total Carbohydrate: 33.1g

Dietary Fiber: 1g

Total Sugars: 9.9g

Protein: 11.7g

Vitamin D: 4mcg

Calcium: 35mg

Iron: 1mg

Potassium: 145mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
We love crab cakes, Donna John . Thank you for sharing this yummy recipe with us!
This recipe is a standard for authentic MD crab cakes. However, the crab meat is always gently tossed with the bread/cracker crumbs prior to adding the wet ingredients. This ensures an even mixture without breaking the delicate lumps of crabmeat.
Donna John
Great tip! Thanks for sharing. If you'd like to share your crab cake recipe (or others), here's how: mom: Submit Your Recipes to 30Seconds: How to Share Your Favorite Recipes With Others
Jan Mostrom
Love this Donna John I love crab cakes and have never tried to cook them. I can't wait to try it!

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