The Make Crab Cakes


Looking for the best and perfect crab cake is somewhat of a pilgrimage. The traditional crab cake is made from lump crab meat, bread crumbs, milk, mayonnaise, eggs, and possibly onions and seasonings.

The more creative also add in red or green peppers and other ingredients although the best crab cakes are a case of less rather than more The crab cake is then baked, broiled or fried and served with any number of different sauces.

The crab cake is associated with Maryland and the city of Baltimore and the areas surrounding Chesapeake Bay. There are two common styles of Maryland crab cakes. These are known as the Boardwalk and the Restaurant.

The Boardwalk crab cake is normally breaded and then deep fried and also filled with various types of stuffing and then served on a hamburger bun. They taste really nice!

The Restaurant crab cake is also often referred to as a gourmet crab cakes. The better quality crab cakes are usually made without filler and are also made with lump crab meat before being fried or broiled and then served either on a platter or on an open-faced sandwich. Both taste absolutely delicious!

My friends in Baltimore are always taking me to different cake places where the style varies slightly. Of course any type of crab meat may be used although local Chesapeake blue crabs are the most common and aficionados say tastes the best.

If you are in the Pacific Northwest and Northern California the Dungeness Crab is used and also tastes great. If you are in Australia they use Sand Crabs such as Blue Swimmers or Spanner Crabs and the Mud Crab, although the sand crabs taste sweeter.



1 pound lump crabmeat flaked and picked over

2 large eggs lightly beaten

1/4 cup mayonnaise

1/4 cup onion minced

1/2 teaspoon Worcestershire Sauce

1/2 teaspoon dry mustard

1 cup soda crackers finely crushed

1/4 teaspoon cayenne pepper

2 tablespoons unsalted butter

1/4 teaspoon salt

1/4 cup vegetable oil


Step One Put the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne in a large bowl and gently and evenly combine.

Step Two Then add in and gently fold in the crabmeat and 1/4 cup of the cracker crumbs.

Step Three Make balls of the mixture and then flatten into 16 crab cake patties

Step Four Coat the crab cake patties with the remaining cracker crumbs and then transfer to a baking sheet. Use wax paper as they will not stick to the tray.

Step Four Melt 1 tablespoon of the butter in 2 tablespoons of the oil in a large frypan over a medium heat.

Step Five It will initially foam and when the foam subsides, add in half of the crab cakes. Fry the cakes over moderate heat until they are golden brown, and after 3 minutes turn them over and cook for 3 minutes on the other side.

Step Six Drain the crab cakes on paper towels, then serve with your favourite sauce. Click on this link to find out more about eating crabs. Eating and Cooking Crab Cakes and all you need to know about how to Make Crab Cakes.

The Make Crab Cakes