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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.

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.


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Uncle Frank's Crab Cakes recipe