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Deliciously Simple Crab Cakes

Deliciously Simple Crab Cakes

1 minute read

A great recipe for lovers of seafood, these crab cakes are sure to satisfy. (Even if they're not traditional Maryland crab cakes) Make them for a meal and serve them with some fresh steamed vegetables and tartar sauce and fresh lemon wedges - or make them as an appetizer that'll please and impress. 


  • 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 cup cubed bread
  • 2 large eggs
  • 3 tablespoons mayonnaise
    3 tablespoons half-and-half cream
  • 1 tablespoon lemon juice

  • 1 tablespoon butter, melted
  • 1-1/2 teaspoons seafood seasoning
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 cup dry bread crumbs
  • 1/2 cup canola oil


  1. In a large bowl, combine crab and bread cubes. In another bowl, whisk the eggs, mayonnaise, cream, lemon juice, butter, seafood seasoning, Worcestershire sauce and salt. Add to crab mixture and mix gently (mixture will be moist).
  2. Place bread crumbs in a shallow dish. Drop crab mixture by 1/3 cupfuls into crumbs; shape each into a 3/4-in.-thick patty. Carefully turn to coat. Cover and refrigerate for at least 2 hours.
  3. In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until golden brown and crispy.

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