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.

Recipe by Matt and Ted Lee
Source: Better Homes and Gardens


Recipe Summary

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.