Classic Crab Cakes

Prep Time
Cook Time
1h 15m
Ready In

"I like crab cakes, not crab and bread cakes-there needs to be just enough binder to hold the crab together. use jumbo lump or lump crabmeat, be sure to keep the crab very cold since it spoils easily, and carefully pick through the meat to remove any bits of shell. Serves 4-6 as main course, or makes 24 bite size hors d'oeuvres. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."

Original recipe yields 5 servings


  • Serving Size: 1 (423.3 g)
  • Calories 393
  • Total Fat - 19.6 g
  • Saturated Fat - 3 g
  • Cholesterol - 140.1 mg
  • Sodium - 596.9 mg
  • Total Carbohydrate - 32.6 g
  • Dietary Fiber - 7.7 g
  • Sugars - 8.2 g
  • Protein - 30.7 g
  • Calcium - 152.7 mg
  • Iron - 2.9 mg
  • Vitamin C - 144.9 mg
  • Thiamin - 0.2 mg

Step 1

Line a plate with paper towels, place by cook top.

Step 2

In a bowl, combine breadcrumbs, crab, egg, mayo, lemon zest, Worcestershire, hot sauce, salt & pepper. (The mixture will be slightly wet.)

Step 3

Form into cakes, use about 1/4 c for large cakes or 1 T for hors d'oueuvres.

Step 4

Place on a baking sheet and refrigerate to chill and set, about 30 minutes.

Step 5

Heat the oil in lg skillet over medium heat.

Step 6

Using an offset spatula, gently slip in the chilled cakes, in batches, in the oil.

Step 7

Cook until golden brown, about 5 minutes per side for large cakes, or 1-2 minutes per side for small bites.

Step 8

Remove from skillet, transfer to prepared plate to drain. Serve hot with lemon wedges

Tips & Variations

No special items needed.



Delicious! Full of crab just like we like them. Just enough filler to hold them together. Perfect in every sense of the word. A definite repeat for us! I used olive oil to fry these up and it worked fine.

review by:
(1 Aug 2020)


There is nothing classic about these crab cakes because classic just isn't good enough! These are superb full of flavor from all the delicious crab, cakes. I loved that they didn't have lots of filler because when I take the money to buy crab, I want to taste it! The crab really shone through on these cakes!

review by:
(14 Sep 2014)