Crab Cakes

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Servings: 4 servings
*You may substitute 1 teaspoon of dried dill for the tablespoon of fresh dill.


  • 3 tablespoon mayonnaise
  • 2 tablespoon green onion
  • 1 count egg
  • 2 teaspoon canola oil
  • 16 ounce crabmeat
  • 1/4 teaspoon black pepper
  • 3 tablespoon bread crumbs
  • 1 teaspoon seafood seasoning Old Bay
  • 1 cup bread crumbs
  • 1 tablespoon dill


    1. In a medium mixing bowl combine egg, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, and pepper. Open canned crabmeat, drain, flake and remove cartilage.
    2. Stir in flaked crabmeat. Divide mixture into 8 portions. Moisten hands and form each portion into a 2 1/2 inch patty.
    3. Baking: Place crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and oil. Sprinkle over crab cakes, pressing to adhere. Bake uncovered in a 450 degree oven for 12-15 minutes or until light brown.
    4. Frying: If you choose to pan fry, do not place in baking pan, coat with crumbs then cook 2 patties at a time in 2 tablespoons of oil in a shallow skillet over medium-high heat for 2-3 minutes on each side or until golden brown.


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