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18Ingredients
50Minutes
310Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 large eggs
- 2 1/2 Tbsp. mayonnaise (best quality such as Hellmann's or Duke's)
- 1 1/2 tsp. Dijon mustard
- 1 tsp. worcestershire sauce
- 1 tsp. Old Bay Seasoning
- 1/4 tsp. salt
- 1/4 cup diced celery (finely, from one stalk)
- 2 Tbsp. finely chopped fresh parsley
- 1 lb. lump crab meat (see note below)
- 1/2 cup panko
- vegetable oil (for cooking)
- 1 cup mayonnaise (best quality such as Hellmann's or Duke's)
- 1 1/2 Tbsp. sweet pickle relish
- 1 tsp. Dijon mustard
- 1 Tbsp. red onion (minced)
- 2 Tbsp. lemon juice (to taste)
- salt
- freshly ground black pepper
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat3g15% |
Trans Fat0g |
Cholesterol140mg47% |
Sodium840mg35% |
Potassium320mg9% |
Protein17g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber0g0% |
Sugars4g |
Vitamin A8% |
Vitamin C10% |
Calcium10% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(60)
Monica Heidecke 3 years ago
Amazing! Second time we have madethem and they were the bomb! Super easy!
RaeAnne 3 years ago
Great recipe all around. No crazy ingredients, simple to put together ahead of time-and recommended as the tartar sauce needs to be refrigerated for a couple hours for the flavors to come together. I never have sweet relish so I dice up dill pickles and just add a touch of sugar. Have also made with crushed goldfish crackers in place of part of the panko in a pinch. Delicious every time!
Tammy Griffin 3 years ago
The crab cakes were spectacular! I will definitely make them again!! A couple of notes: since I was pushed for time, I put them in the freezer for 30 minutes instead of the fridge for an hour before cooking, and they held together perfectly! I also just topped them with lemon juice before serving instead of making the tartar sauce. Thanks for a fantastic recipe!
Michael Bottoms 4 years ago
Turned out great didn’t have panco so I improvised and toasted two slices of bread pulverized in my bullet. Crab cakes were good.
Adrienne Robinson 4 years ago
The crab cakes were awesome! The recipe was easy to follow, I only made one change which was omitting the celery since I don’t like it. It was a hit with the family, they ate all of them!
Paul Prade 4 years ago
Best Crab Cakes! Very easy to make and not too bready. I used good store bought tartar and saved time.
Jacki 4 years ago
Great looking crabcakes! I am also from Maryland I used your recipe and techniques, but omitted the celery. Your's is spot on to Maryland crabcakes, my family recipe is 3 generations old except for those 4 ingredients. Back then there was no panko breadcrumbs, we used saltines instead! I am so happy you used Old Bay instead if J.O.!
Pris 4 years ago
Turned out great I added some of my own ingredients to make it my own but delish overall
naundra taylor 4 years ago
The crab cakes were a little too big. Maybe one fourth cup size would be better. I didn't make the tarter sauce as I prefer Remoulade sauce.
Tameka Young 4 years ago
I love this recipe. I like how the star was the crab meat. Only modification I made was with the tartar sauce. Added lots of sriracha to give it some heat.
Maiya 4 years ago
The crab cakes turned out great! Me being extra I made crab cake fries with a sweet and spicy remoulade & some red peppers and it was great!
temar temar 4 years ago
It was great! The whole family loved them and it made a nice size portion for my family of 4!
Mark S. 5 years ago
A half batch with slightly smaller resulting cakes was enjoyed by party of ten. Still good without the pickle relish ingredient (but topped with chipotle aioli sauce). Bulked up the volume with a bit more celery and got good results with less fat by baking them at 400° for about 15 minutes on each side. Also was able to skip the refrigeration step that way!