See more
Uncle Frank's Crab Cakes

Uncle Frank's Crab Cakes

Leave 2 or more crab cakes uncooked if you plan to make Stuffed Jumbo Shrimp. Add an additional teaspoon of Old Bay seasoning for more flavor.


This recipe goes with Stuffed Jumbo Shrimp

Southern Living MAY 2005

  • Yield: Makes 6 cakes
  • Cook time:8 Minutes
  • Prep time:20 Minutes
  • Chill:1 Hour


  • 3 white bread slices
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 teaspoon baking powder
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon parsley flakes
  • Pinch of pepper
  • Dash of hot sauce
  • 1 pound fresh jumbo lump crabmeat, drained and picked
  • 1/2 cup vegetable oil


Pulse bread in food processor 6 times or until coarsely crumbled.

Whisk together mayonnaise and next 9 ingredients in a large bowl; gently fold in breadcrumbs and crabmeat (being careful not to break up crab). Shape mixture into 6 patties; place on a baking sheet. Cover and chill at least 1 hour.

Cook crab cakes, in batches, in hot oil in a medium skillet over medium-high heat 3 to 4 minutes on each side or until golden.


Go to full version of

Uncle Frank's Crab Cakes recipe