If you prefer a spicier crab cake, you may add finely chopped bell pepper, onion, and Old Bay seasoning to taste.

Recipe by Southern Living April 2001

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Yield:
8 servings
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Ingredients

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Directions

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  • Stir together first 5 ingredients; fold in crabmeat and saltines. Let stand 3 minutes.

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  • Shape mixture into 8 patties. Place on a wax paper-lined baking sheet; cover and chill 1 hour.

  • Fry crab cakes, in batches, in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve with tartar sauce, if desired.

  • Note: To sauté crab cakes, cook in 3 tablespoons butter or oil in a large nonstick skillet 3 to 4 minutes on each side or until golden.

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