Crab Cakes - A Family Feast

Crab Cakes

  • Author: A Family Feast
  • Prep Time: 1 hour
  • Cook Time: 15 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 12 crab cakes
  • Category: Entree
  • Method: Fried
  • Cuisine: Seafood


Red Relish Spread

  • 1 cup mayonnaise
  • 1 teaspoon country mustard or stone ground Dijon
  • 1 tablespoon finely minced sweet onion
  • 2 tablespoons red hamburger relish (sold in most supermarkets)
  • 1 tablespoon lemon juice
  • 1 tablespoon finely minced fresh parsley
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

Crab Cakes

  • ½ cup celery, finely diced
  • ¼ cup sweet onion, finely minced
  • ¼ cup fresh parsley, finely minced
  • 1 tablespoon Dijon mustard
  • 1/3 cup mayonnaise
  • 2 teaspoons Worcestershire sauce
  • 4 whole eggs beaten
  • 1/8 teaspoon cayenne powder or more if you like it hotter
  • ½ teaspoon kosher salt
  • 2 teaspoons Old Bay seasoning (you knew this was going to be in here)
  • 1 cup saltines crushed
  • 1 pound pasteurized lump crab meat drained
  • 1 pound pasteurized jumbo lump or petite jumbo lump crab meat, drained
  • Oil for frying (enough for 1/2-inch of oil in your skillet)


  1. To make the red relish spread, mix all ingredients in a small bowl and refrigerate.
  2. To make crab cakes, in a medium to large bowl, mix celery, onion, parsley, mustard, mayonnaise, Worcestershire sauce, eggs, cayenne, salt and Old Bay. Mix to combine.
  3. Add cracker crumbs and both crab types and gently fold to combine.
  4. Using an ice cream scoop or a half cup measure, scoop out 12 cakes onto a parchment or foil lined sheet tray. Then roll each and flatten into a 3 ½ inch round thick disc.
  5. Place back on the tray and refrigerate for at least 30 minutes to set.
  6. When ready to cook, heat oil in large skillet to 350 degrees F.
  7. With two spatulas, gently slide each one into the hot oil, cooking in two batches, six per batch.
  8. Cook for about four minutes to brown. Lift one up at three minutes to check underside for color.
  9. Using two spatulas again, gently, flip onto the waiting second spatula and slip back into the hot fat. Do it this way so they do not splatter oil when turned.
  10. Remove to paper towels and once the oil is back up to temperature, cook the second batch.
  11. Serve with the prepared sauce.

Keywords: Crab Cakes, seafood