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My Crab Cakes
SUBMITTED BY:
Rod Mowery
PHOTO BY:
LESLEYfromWI
"Great crab cakes with lots of flavor and spice. Serve with homemade aioli and a crisp white wine!"
RECIPE RATING:
Read Reviews
(241)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
10 Min
READY IN
30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons olive oil
6 green onions, chopped
3/8 cup olive oil
1 (6 ounce) can canned crabmeat, drained
1 egg
1 tablespoon mayonnaise
1 teaspoon dry mustard
8 ounces buttery round crackers, crushed
1/2 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning TM
salt to taste
ground black pepper to taste
1 cup dry bread crumbs
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DIRECTIONS
Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.
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REVIEWS
Reviewed on Nov. 26, 2006 by
Lucy
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Lucy
Nov. 26, 2006
Yumm. I have made these crabcakes many times and I have made some changes to the recipe that I think work better. In ingredients I used 2 6oz. cans crabmeat, 2 eggs, 6 oz. (approx. 20) ritz crackers, and 1/2 tsp. Old Bay seasonings, and only 1/2 cup breadcrumbs. Everything else I kept the same. I did not saute my green onions in oil, but followed the rest of the recipe the same. I would reduce the amount of oil in pan for frying. I serve with aioli. This is the best recipe I've found: 3/4 cup mayo, 3 cloves minced garlic, 2 1/2 tbsp. lemon juice, 3/4 tsp. salt and 1/2 tsp. pepper. Stir all together, and chill. GREAT!!!
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42 users found this review helpful
Yumm. I have made these crabcakes many times and I have made some changes to the recipe that I...
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Reviewed on Oct. 12, 2007 by
We Love the Kitchen
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We Love the Kitchen
Oct. 12, 2007
These are turning into one of our favorites! I've made them a number of times and have done some tweaking to the recipe. I use just one sleeve of reduced-fat Town House crackers, and I combine them with the green onions, black pepper, and some garlic powder in the food processor. I use two 6-ounce cans of crabmeat, and one tablespoon of Dijon mustard instead of the dry mustard. Also, I use reduced-fat mayo, and I always put in double the cayenne, as well as fresh pressed garlic instead of the garlic powder. I then coat them with cornmeal and bake them in a 350 oven for 20 minutes, or until they're warmed through - a lower-fat alternative to frying. Thanks for sharing!
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15 users found this review helpful
These are turning into one of our favorites! I've made them a number of times and have done...
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Reviewed on Sep. 12, 2006 by
Ayla
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Ayla
Sep. 12, 2006
Thank you for this recipe. These were the best crab cakes I've ever made. I did change the recipe a little bit. I had leftover dungeness crab, about 16 oz. I added 1 sleeve of crushed 4 oz. toasted club crackers. I added a bit more old bay since I am from Maryland and we M'landers like O'lbay. I added extra garlic powder, but next time wouldn't add so much. I used 2 eggs and about 1/2 cup of mayo. I made these in one of those aluminum tins that you get muffins in at the grocery store. 4 muffins to a tin. I sprayed with butter crisco and then lined the tins with the breadcrumbs. I then just put the scoops of crab mixture in each tin (lightly, didn't pack down), then topped with more breadcrumbs and a final spritz of the cooking spray. I baked for about 1/2 hour at 350. WOW...these came out great except for a little too much garlic on my part. I also made an impromptu aioli sauce by just sweating about 2 teaspoons of (purchased minced garlic) in the same pan I made the green onions in. I put this in my mini food processer with about 1/2 cup mayo and 1/2 cut lemon. Wowee.....wonderful!!! LOL...I made fresh asparagus on the side. What a wonderful, wonderful meal and I still have 2 huge crab muffins for tomorrow!! Thanks again! I'm sure they will be smelling me at work tomorrow.
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12 users found this review helpful
Thank you for this recipe. These were the best crab cakes I've ever made. I did change the...
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Reviewed on Jul. 10, 2003 by MONKEYGYRL
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MONKEYGYRL
Jul. 10, 2003
These are WONDERFUL! There seems to be a typo in the recipe, however. You do NOT need 4 cups of vegetable oil to fry them in, a half cup will do just fine. Also, the recipe doesn't say to add the fried scallions, but obvously you do. I only used 1/4 lb. of crackers, because 1/2 lb. seemed like a LOT... and they turned out just great. I'll probably try them next time with the full 1/2 lb. just to see, but they were wonderful as they were. I served these with a tangy sauce made from fresh lime juice, sugar, fresh hot chiles, and salt. DELICIOUS! I don't like seafood typically, and I was fighting my fiance for the last one.
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9 users found this review helpful
These are WONDERFUL! There seems to be a typo in the recipe, however. You do NOT need 4 cups...
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Reviewed on Dec. 1, 2006 by msp
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msp
Dec. 1, 2006
The best! I can't count how many compliments I get on this recipe! I sauted both green & white onions, as well as a little bit of garlic. I also added a bit of the Old Bay seasoning into the breadcrumbs when coating the patties. And as per the other reviews, I usually double the recipe, because people are always fighting over the last one! This recipe is surely a keeper.
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7 users found this review helpful
The best! I can't count how many compliments I get on this recipe! I sauted both green & white...
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Reviewed on Nov. 5, 2003 by LBME
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LBME
Nov. 5, 2003
With a few adjustments suggested by others these were the best I've had. I used two cans of crab and one sleeve of Ritz. I added fewer onions, but also some minced red pepper for color. Served them for some extra special friends and they know good food when they taste it. An instant classic. p.s. if you don't want to invest in buying Old Bay or don't have the room in the spice cabinet, just look at the ingredient list; you probably have most of them in your cupboard already.
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7 users found this review helpful
With a few adjustments suggested by others these were the best I've had. I used two cans of...
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Reviewed on Jul. 10, 2003 by AABREU1969
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AABREU1969
Jul. 10, 2003
I love crab cakes and now my own crab cakes are my favorite. I can never stick to a recipe, so I added to this recipe and combined a few ingredients from "Maryland Crab Cakes and III" , but it was great. I used bread crumbs and corn meal instead of saltines or crackers, I added green onions and some other spices, but it was great! I served it with "Trader Joe's" tartar sauce and everyone flips over them!!
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7 users found this review helpful
I love crab cakes and now my own crab cakes are my favorite. I can never stick to a recipe,...
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Reviewed on Dec. 30, 2007 by Rosanna
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Rosanna
Dec. 30, 2007
Finally an easy and delicious crab cake recipe! I made the crab cakes for our Italian Christmas Eve Fish dinner and everyone LOVED them. I quadrupled the recipe (used 4 cans of crab meat) and got about 20 crab cakes out of it. I also only used 2 and 2/3 sleeves of Ritz crackers and added fresh chopped parsley for some more flavor. I also breaded the cakes with ground corn flakes instead of the bread crumbs and they came out nice and crunchy! The cakes were great, but the aioli sauce made them the hit! Here is the recipe again: 3/4 c mayo, 3 cloves garlic minced, 2 1/2 tbsp. lemon juice, 3/4 tsp salt, 1/2 tsp. pepper Mix all together and chill. I would reduce the salt to 1/2 tsp though next time since it seemed a bit too salty for my taste.
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6 users found this review helpful
Finally an easy and delicious crab cake recipe! I made the crab cakes for our Italian...
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Reviewed on Nov. 13, 2004 by MARKUSD
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MARKUSD
Nov. 13, 2004
I am a huge fan of crab cakes, and these were fantastic. They are one of the few crab cake recipes that I have enjoyed with canned crab as opposed to fresh. All of the spices mixed very well together, but if you arent a fan of cayenne pepper I would cut it down to a 1/4 teaspoon. I used 4 oz. of crackers and fried the crab cakes in butter instead of oil. Otherwise I followed the recipe exactly and it was fantastic. I do recommend using less crackers, and frying in butter instead of oil. I got a better consistency and crispness that way.
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6 users found this review helpful
I am a huge fan of crab cakes, and these were fantastic. They are one of the few crab cake...
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Reviewed on Dec. 23, 2003 by
MANDT2
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MANDT2
Dec. 23, 2003
Wow!!! I took a chance and made this recipe with fresh Dungeness crab (a real bu