Crispy Crab Cakes

As summer sets in, we always look forward to an abundance of fresh blue crabs. Each year, we jump at the chance to figure out new ways to feast on luscious crabmeat, with its light flavor and sweetness that make any dish more appealing. These Crispy Crab Cakes come together in no time at all for a simple treat you’ll be craving all summer long.

4.0 from 1 reviews
Crispy Crab Cakes
Yields: 4 servings
  • ⅓ cup mayonnaise
  • 1 large egg
  • ¼ cup chopped green onion
  • 2 teaspoons Creole mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Creole seasoning
  • ½ teaspoon hot sauce
  • 1 pound jumbo lump crabmeat, drained and picked free of shell
  • ½ cup saltine cracker crumbs
  • Canola or vegetable oil, for frying
  • Mixed greens, tartar sauce, and lemon wedges, to serve
  1. In a large bowl, whisk together mayonnaise, egg, green onion, mustard, Worcestershire, Creole seasoning, and hot sauce. Gently stir in crabmeat and cracker crumbs until combined. Divide mixture into 8 portions, and shape each portion into a 1½-inch-thick patty; slightly flatten. Cover and refrigerate for 1 hour.
  2. In a large skillet, pour oil to depth of ¼ inch, and heat over medium heat until a deep-fry thermometer registers 350°.
  3. Working in batches, fry crab cakes until golden brown and beginning to crisp, about 4 minutes. Using a fish spatula, turn cakes, and cook 3 to 4 minutes more. Add more oil between batches, if necessary, to maintain depth. Remove from oil, and let drain on a wire rack. Serve immediately over a bed of mixed greens with tartar sauce and lemon wedges.



  1. Very good recipe. Not quite the best crab cakes you can make, but the recipe is true to the goal of “N’awlins” style crab cakes. For best results, they should be fried in butter with minced garlic. If the crab was not cooked in crab boil, a quarter teaspoon of Old Bay Crab Boil seasoning should also be added to the mixture. Many prefer to shade up the cayenne added to the mix instead of adding the hot sauce before cooking. Hollandaise is a preferred topping over tartar sauce unless you prefer remoulade.


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