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    You are in: Home / Recipes / Crab Cakes (Can Be OAMC) Recipe
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    Crab Cakes (Can Be OAMC)

    Crab Cakes (Can Be OAMC). Photo by NorthwestGal

    1/1 Photo of Crab Cakes (Can Be OAMC)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    quick meal's Note:

    I made these for my hubby who loves crab cakes. He said these are the best he has ever had. I got the recipe out of my Betty Crocker Cookbook. You can make these OAMC by making the patties, bread with crumbs, place several in a freezer bag with parchment paper in between each patty and freeze. Thaw in refrigerator overnight and cook in oil as directed. These take less than a 1/2 hour from beginning to end. Hope you enjoy.

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    Serves: 6



    Units: US | Metric

    • 1/3 cup mayonnaise
    • 1 large egg
    • 1 1/4 cups soft breadcrumbs
    • 1 teaspoon ground mustard
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground red pepper (cayenne, if desired)
    • 1/8 teaspoon pepper
    • 2 tablespoons green onions, chopped
    • 18 ounces crabmeat, flaked
    • 1/4 cup dry breadcrumbs
    • 2 tablespoons vegetable oil


    1. 1
      In medium bowl, mix mayo and egg with wire whisk. Stir in remaining ingred. except oil and dry bread crumbs. Shape mixture into 6 patties (mixture will be moist). Coat each patty with dry bread crumbs.
    2. 2
      In nonstick skillet, heat oil over med heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center.
    3. 3
      Reduce heat if crab cakes begin to brown too quickly.

    Browse Our Top Crab Recipes

    Ratings & Reviews:

    • on October 15, 2013


      I thought that these were lovely and my family agreed. Husband, 7 year and 1 year old all cleaned their plates! That's a winner in my book!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2011


      Upon the recommendation of NorthwestGal, we tried these last night and they are indeed some of the best crab cakes I've ever eaten. I must confess at this point that I used two cans of minced clams but stuck to the rest of the recipe as written. I promise next time to use fresh crab and can at this point only imagine the taste using fresh seafood. I find it easier to prepare the mixture early and let it chill well to make shaping the cakes easier. I used homemade panko to coat the cakes, too: Homemade Panko Bread Crumbs. Made eight small cakes and served with lemon wedges and a garnish of fresh parsley to accompany baked brown rice, tossed salad and Japanese-Style Sesame Green Beans. Reviewed for Best of 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2010


      By far, this is the very best crab cake recipe I have ever made or eaten. The mustard, ground red pepper, and green onions really brought a zest to this recipe that I have not found in other homemade crab recipes that I've tried in the past. Thanks for sharing your recipe, quick meal. I will certainly make this often, especially since DH loves crab cakes. Made for Spring 2010 Pick-A-Chef.

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


    Nutritional Facts for Crab Cakes (Can Be OAMC)

    Serving Size: 1 (114 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 197.3
    Calories from Fat 95
    Total Fat 10.5 g
    Saturated Fat 1.6 g
    Cholesterol 70.0 mg
    Sodium 951.3 mg
    Total Carbohydrate 7.3 g
    Dietary Fiber 0.3 g
    Sugars 1.2 g
    Protein 17.4 g

    The following items or measurements are not included:


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