Crab Cakes Recipe

by Mary A. Mitchell

You don’t have to live in Maryland, New Orleans or Florida to enjoy crab dishes, and nothing delights the palate more than a lightly seasoned crab cake. Purists will insist that they be fried, which often accounts for oil-clogged patties that are loaded with more bread than crab.

Too much bread gives a crab cake a doughy composition. Too many spices overpower the delicate flavor of the crabmeat and give rise to the suspicion that the crab tastes fishy. If your obstacle is finding fresh crabmeat, consider the canned variety. It works just as well in the recipe below. Just make certain that it’s the real thing, not the simulated variety now on the market.

Baking makes these easy to prepare. They freeze well, too, but you won’t have to worry about that, as there are never any leftovers.



Ingredients Instructions

Upload Your Recipe

Every week, American Profile magazine brings you great recipes to try in your kitchen. Now we've opened up our recipe database to allow our readers to share their favorites recipes.

 Upload Your Recipe Now!

Other Recipe Suggestions

If you liked this Crab Cakes recipe, then you might also like these other tasty recipes.

• Grilled Vegetable Salad
• Albondiga Soup (CA)
• Frittata with Ham and Vegetables
• Cheesy Chicken Chowder
• Robust Beef and Potato Soup

Discuss this Recipe

There are no current discussions for this recipe. Why not be the first?

Post your comments on this recipe