Rating: 4.5 stars
15 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Get the secrets to making rich, delicious crab cakes at home. This simple recipe has less filler allowing the sweet, succulent crab flavor to shine.

Source: Better Homes and Gardens


Recipe Summary test

50 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • Place the crabmeat in a large mixing bowl, pinching through the pile with your fingers to find any bits of shell and to break up large pieces. Add the mayonnaise, mustard, 1/4 cup of the bread crumbs, parsley, green onions, garlic, salt, and pepper; fold to combine. Add the eggs and fold to combine.

  • To form patties, on a tray, pat about 1/4 cup of the mixture into a 2 1/2-inch round cutter, then lift off the cutter, forming 16 cakes. Cover with plastic wrap, press lightly, and chill at least 30 minutes.

  • Preheat oven to 350°F. Place remaining bread crumbs in a shallow dish.

  • Heat 1 tablespoon oil in a 12-inch skillet. Heat over medium-high heat. Lightly dredge both sides of 8 cakes in bread crumbs and add to skillet. Press lightly with a spatula and cook for 1 to 2 minutes per side or until golden brown. Transfer to a shallow baking pan. Repeat with remaining cakes, adding more oil, if necessary. Top each cake with a slice of butter and bake for 5 minutes. Sprinkle with paprika and serve with lemon wedges.


Look for refrigerated tubs or cans of pasteurized crabmeat. Matt and Ted recommend using a mixture of lump and claw meat.

Nutrition Facts

128 calories; fat 9g; cholesterol 74mg; saturated fat 3g; carbohydrates 3g; mono fat 2g; poly fat 3g; protein 9g; vitamin a 341IU; vitamin c 5.7mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 29.8mcg; vitamin b12 1.5mcg; sodium 314mg; potassium 144mg; calcium 49mg; iron 0.6mg.