Classic Crab Cake Recipe

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/15/19
Crab Cakes
Diana Rattray
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
392 Calories
21g Fat
33g Carbs
20g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 392
% Daily Value*
Total Fat 21g 26%
Saturated Fat 9g 45%
Cholesterol 128mg 43%
Sodium 648mg 28%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 8%
Protein 20g
Calcium 164mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Make these classic crab cakes that will surely impress. Serve these flavorful crab cakes with remoulade, tartar sauce or this recipe for a delicious sauce for crab cakes.

Ingredients

  • 8 ounces lump crab meat
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1/2 small clove garlic, finely minced, or dash garlic powder
  • 1 tablespoon finely chopped red bell pepper
  • 1 egg
  • 2 tablespoons mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 cup soft bread crumbs
  • 1 1/2 teaspoons Creole seasoning
  • 4 tablespoons butter

Steps to Make It

  1. Rinse and pick over crab meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible.

  2. Heat 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced onion, celery, red pepper, and garlic until tender.

  3. Whisk egg in a bowl; add mayonnaise, Worcestershire sauce, and Creole seasoning.

  4. Combine with sauteed vegetables and soft bread crumbs, mixing well.

  5. Add the crab meat and form into loose patties; place on a waxed paper-lined plate.

  6. Refrigerate for about 1 hour, or until firm.

  7. Heat remaining 4 tablespoons butter in large skillet over medium-low heat.

  8. Gently place crab cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until cooked through.

  9. Serve with a remoulade sauce or tartar sauce.

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