Crab Cakes

Kitchen Tested
  • Yield 16 pieces

Baking makes these seafood cakes easy to prepare, and they freeze well, too.

Too much bread gives a crab cake a doughy composition, while too many spices overpower the delicate flavor of the crab meat. If your obstacle is finding fresh crab meat, consider the canned variety.


3 pounds (48-oz) crab meat
1 1/4 cups mayonnaise
3 eggs
2 tablespoons dry mustard
3/4 cup diced pimientos
1 cup diced bell pepper
1/4 cup minced onion
3/4 teaspoon seasoned salt
1 tablespoon Worcestershire sauce
1 pinch black pepper
1 1/4 cups unseasoned breadcrumbs


  1. Preheat oven to 425F. Separate and flake crabmeat with a fork. In a large bowl, whisk together mayonnaise, eggs, mustard, seasoning, pepper and Worcestershire sauce. Blend in remaining ingredients, except the bread crumbs.
  2. Fold in the crumbs. Shape crab mixture into 4-ounce cakes.
  3. Place on baking sheet. Bake until golden brown, about 8 to 10 minutes. Serve with purchased honey-mustard dressing, if desired.

—Recipe by Mary A. Mitchell



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