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Bob’s Crab Cakes

Total Time

Prep/Total Time: 30 min.


1 dozen

When I had my first crab cake, I was hooked from the first bite. I tried many recipes, adding and taking out ingredients until I found what I was looking for. This recipe is a classic. —Bob Kolwyck, Germantown, Tennessee


  • 2 slices day-old bread, cut into 1/4-inch cubes
  • 1 large egg, lightly beaten
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon lemon juice
  • 1 tablespoon mayonnaise
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1/2 teaspoon pepper
  • 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 2 tablespoons canola oil


  1. In a large bowl, combine the first 8 ingredients; fold in crab. Shape into twelve 1/2-in.-thick patties. Refrigerate 30 minutes.
  2. In a large skillet, heat oil over medium heat. Add crab cakes in batches; cook until golden brown, 4-5 minutes on each side.

Nutrition Facts

1 crabcake: 85 calories, 4g fat (1g saturated fat), 57mg cholesterol, 285mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 9g protein.

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