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Nutrition Facts
Serving Size 1 (120g) Recipe makes 8 servings
Calories 175
Calories from Fat 75		(43%)
Amount Per Serving		%DV
	Total Fat 8.4g	12%
	Saturated Fat 4.2g	20%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 75mg		25%
Sodium 336mg		14%
Potassium 265mg		7%
Total Carbohydrate 11.8g		3%
	Dietary Fiber 0.8g	3%
	Sugars 1.4g
Protein 12.8g		25%
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Chesapeake Bay Crab Cakes

Recipe #30359 | 35 min | 25 min prep | add private note

⁽²⁸⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Jun 4, 2002

Southern Living; loved by my family

SERVES 8 (change servings and units)

Ingredients

1/4 cup minced onion
2 tablespoons minced green bell peppers
1/4 cup butter or margarine, melted
1 lb fresh crabmeat, drained and flaked
3/4 cup fine dry breadcrumb
1 egg, beaten
1 tablespoon mayonnaise
1 tablespoon dried parsley flakes
1 tablespoon lemon juice
1 teaspoon worcestershire sauce
1 teaspoon Old Bay Seasoning
1 teaspoon dry mustard
1 dash cayenne pepper
1/4-1/2 cup fine dry breadcrumb
vegetable oil

Directions

1
Saute onion and green pepper in butter until tender.
2
Remove from heat; stir in crabmeat and next 9 ingredients.
3
Mix well, and shape into 8 patties.
4
Coat with additional breadcrumbs.
5
Pour oil to a depth of 1/4-inch into a heavy skillet.
6
Fry cakes in hot oil (375 degrees) for 4-5 minutes on each side.

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Featured Reviews for This Recipe

From: Jo in Arlington

On Jul 27, 2009

I had 2 lbs of crabmeat I got on sale. 1 lb I used my standby recipe. 2nd lb...I did your recipe. Your's is now my standby! It was great! FYI..I used a new Thick Worcestershire sauce and panco breadcrumbs.

0 people found this review helpful

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From: CoastalHip

On Jul 10, 2009

These were awesome! My first attempt making crab cakes and I'm impressed. I did substitute saltine cracker crumbs for breadcrumbs and since I was out of mayonnaise, I used horseradish sauce - delicious. Refrigerated the crab cakes before frying which did help keep them from falling apart. I recommend making these!

0 people found this review helpful

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From: Chef Booshman

On Oct 26, 2005

Update on the 9/9/05 rating. I have made this 2 more times since my last review. Being from southern Maryland, crab cakes are near and dear to my heart. The perfect crab cake has little filler and lots of crab. This is it. I did learn a couple of things I'd like to pass on. The oil for frying should only come up half way on the cakes. Too deep and they will foam and fall apart. Also, do not fry more than 4 at a time. More will cool the oil down too much. And lastly, make plenty, these get gobbled down real fast. Thanks again for a terrific recipe!

9 people found this review helpful

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From: Gloria 15x

On Jul 25, 2006

These are great! I have learned with crab cakes if you chill them for several hours (the butter solidifies) and turn them only once while cooking they come out beautifully. Gloria

8 people found this review helpful

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