Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mrs. Duvall's Pan-Fried Crab Cakes Recipe
    Lost? Site Map

    Mrs. Duvall's Pan-Fried Crab Cakes

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    xtine's Note:

    This recipe is the actor Robert Duvall's mother's recipe for crab cakes, and I think it is the best one there is. The crab cakes are small so they have the perfect ratio of crunchy exterior to creamy crab interior. Please use the best crabmeat you can find for best results. I use saltines for the soda crackers. This recipe was originally published in a 2003 issue of Food & Wine.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne pepper. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper.
    2. 2
      In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels and keep them warm in a low oven. Cook the remaining crab cakes in the remaining 1 tablespoon butter and 2 tablespoons oil. Serve with lemon wedges.

    Browse Our Top Crab Recipes

    Ratings & Reviews:

    • on April 16, 2013

      I have been using this recipe since the 1980's and EVERYONE that has has the luck to have dinner when I made these crab cakes thought they were the MOST delicious crab cakes they ever had ever. ate ever!!!!! Everyone uses bread crumbs and it it is the soda crackers that make this great!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 27, 2011

      55

      Have made these many times- always a great hit!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2009

      This recipe is the best. I first saw Robert Duvall on TV where he made these. Have made them many times and they are the BEST!

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

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Mrs. Duvall's Pan-Fried Crab Cakes

    Serving Size: 1 (202 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 468.8
     
    Calories from Fat 267
    57%
    Total Fat 29.7 g
    45%
    Saturated Fat 7.4 g
    37%
    Cholesterol 198.1 mg
    66%
    Sodium 916.8 mg
    38%
    Total Carbohydrate 18.9 g
    6%
    Dietary Fiber 0.7 g
    2%
    Sugars 1.9 g
    7%
    Protein 30.4 g
    60%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites