New England Crab Cakes

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Cook Time
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"Great appetizer idea or for dinner in larger portions"

Original recipe yields 8 servings


  • Serving Size: 1 (64.2 g)
  • Calories 120.4
  • Total Fat - 5.6 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 25.2 mg
  • Sodium - 331.1 mg
  • Total Carbohydrate - 16.6 g
  • Dietary Fiber - 1.5 g
  • Sugars - 3.8 g
  • Protein - 2.8 g
  • Calcium - 29.4 mg
  • Iron - 1.2 mg
  • Vitamin C - 15.6 mg
  • Thiamin - 0.1 mg

Step 1

Stir together egg, mayo, dijon mustard, butter, parsley, dry mustard, Old Bay seasoning, salt and pepper in a mixing bowl until smooth.

Step 2

Add crabmeat and stir to combine.

Step 3

Shape mixture into 8 patties.

Step 4

Roll patties in breadcrumbs and set aside until cooking.

Step 5

Heat oil about 1-inch deep in a large skillet or frypan, and fry several crab cakes at a time (being sure not to crowd), until they are light golden and crispy.

Step 6

Drain on paper toweling and keep warm while cooking the rest.

Step 7

Serve them hot with lemon wedges and tartar sauce, if desired.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

Just the right blend of flavours. I like that it is all crab with no flour. I just had enough crab for half the recipe - too bad because I would have loved to have some left overs. I served the crab cakes as the main meat for dinner along with baked asparagus and lima beans Mmm. Much as I love fried food I baked these (400 for 15 minutes under the broiler for 3 minutes) crispie outside and tender inside . Lovely do again recipe

(21 Sep 2013)