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My review
Bonnie's Crab Cakes
1
bonita
"My husband and I live in Maryland. He absolutely loves crab cakes and he's VERY picky. He thinks these are great! If you'd like, sprinkle more Old Bay® on top."
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Ingredients
1 h 5 m servings 126Original recipe yields 6 servings (6 cakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix crabmeat, bread crumbs, seafood seasoning, parsley, salt, and pepper together in a bowl.
- Beat egg with mayonnaise, and mustard in a separate bowl. Stir egg mixture into crabmeat mixture; shape into 6 patties.
- Lightly grease a baking sheet. Arrange patties onto baking sheet; refrigerate 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake patties in preheated oven until golden brown, about 30 minutes.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 1819 Ratings
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Most helpful positive review
2/4/2015
I am from Maryland, born and bred. This is the way to make crab cakes except they are typically fried in a lot of hot oil or broiled. Of course, the essential ingredient in this recipe is the cr...
Most helpful critical review
11/6/2016
Waaay too salty. I added the full amount of old bay and a little sprinkle of salt. I thought it'd be okay based on previous reviews because we like things a bit salty but wow, they weren't kid...
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2/4/2015
I am from Maryland, born and bred. This is the way to make crab cakes except they are typically fried in a lot of hot oil or broiled. Of course, the essential ingredient in this recipe is the cr...
12/30/2013
Tasty! I like my crab cakes with more meat than filler and this has lots of meat and great flavor.
12/30/2014
Great directions very easy to follow and the crab cakes tasted delicious. Thanks for the recipe!
11/6/2016
Waaay too salty. I added the full amount of old bay and a little sprinkle of salt. I thought it'd be okay based on previous reviews because we like things a bit salty but wow, they weren't kid...
7/27/2016
Followed the recipe as written . Tasted the crab. Next time I won't add salt.
6/7/2020
This was really good didn't use any salt and used spicy mustard.Instead of Old Bay used Chef Paul Prudhomme's Blackened Redfish Magic was excellent! Definitely a keeper.
9/6/2017
Seriously, do NOT put this much Old Bay in your crab cakes - it ruined the $19 of crabmeat I bought! The rest of the recipe was ok. I pan fried in a little butter, rather than bake, but either w...
2/10/2017
Way too salty. We could even eat them. We had to throw all of the crab cakes away. I may try to make these again and use 1tsp Old Bay instead of 1 1/2 tablespoons.