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    You are in: Home / Recipes / Crab Cakes Recipe
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    Crab Cakes

    Crab Cakes. Photo by karenury

    1/3 Photos of Crab Cakes

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    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    20 mins

    8 mins

    pgserver6's Note:

    These are the best crab cakes I've ever eaten. I got the recipe from Cuisine magazine. Every time I make them I hear alot of oohs and ahhs and requests for the recipe. There's a local family-owned restaurant in town known for their crabcakes. My teenage niece said they were the only crabcakes she likes, until she tried these. These are even better.

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    Units: US | Metric


    1. 1
      Sautee the red pepper, celery, and onion in the butter 5 minute.
    2. 2
      or until tender.
    3. 3
      Cool slightly.
    4. 4
      In a bowl, combine all the rest of the ingredients EXCEPT crabmeat.
    5. 5
      Combine sauteed vegetables with mixture.
    6. 6
      Pick through crabmeat for shells or cartlidge.
    7. 7
      Using your fingers, gently blend the crab into the mixture.
    8. 8
      This helps preserve the large pieces of crab.
    9. 9
      Shape crab mixture into cakes.
    10. 10
      Chill in the refrigerator for at least 1 hour.
    11. 11
      I've made the the day before and left in frig overnight.
    12. 12
      Broil cakes for 3-4 minute.
    13. 13
      or until browned.
    14. 14
      Turn them over carefully.
    15. 15
      I use a spatula and my fingers so they don't fall apart.
    16. 16
      Broil other side for 3-4 minute.
    17. 17
      I place them on a platter and garnish with parsley and lemon.
    18. 18
      I serve cocktail sauce and tartar sauce with them.
    19. 19
      I've also made the cakes much smaller and served them as appetizers.

    Browse Our Top Crab Recipes

    Ratings & Reviews:

    • on December 30, 2010


      This is almost my exact recipe. I only use onion or scallion. Franks' Hot Sauce not Tabasco and the main difference is I add horseradish. Not much. Maybe a small teaspoon full. Try it. You'll say, oh my goodness this are good. What is that flavor?

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 14, 2013


      Just what I was looking for. Easy and great, showcasing the crab. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 11, 2013


      I made these for my parent's visit and my folks really enjoyed these! Based on the reviews (thanks!) I made the following changes. Rinsed my 'canned' crab meat from costco. Used only 1/2 of the old bay and NO salt. A smidge less on the worstershire and the tabasco. Dredged the cakes in flour and fried in a combo of butter and veggie oil. (I know fattening....but were they ever good!) This will be my GOTO recipe. Also made a crab cake remoulade sauce from another posting on this site to accompany them..... YUUUUMMMM. UPDATE: I make these ALL the time. Usually dredge in flour or more breadcrumbs and then fry in oil. This time - trying to watch calories, fried them in 1 tbl EVOO for 4 min a side, and the cakes got nice and browned. No need to add more calories or fry in lots of oil / butter. From now on - only going to fry them in 1 tbl total on non stick pan - heat at medium for 4 min/side.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (44)

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    Nutritional Facts for Crab Cakes

    Serving Size: 1 (79 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 139.4
    Calories from Fat 61
    Total Fat 6.8 g
    Saturated Fat 2.7 g
    Cholesterol 63.7 mg
    Sodium 422.1 mg
    Total Carbohydrate 7.3 g
    Dietary Fiber 0.6 g
    Sugars 1.4 g
    Protein 11.8 g

    The following items or measurements are not included:


    Old Bay Seasoning

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