American crab cakes

    45 min

    Crab cakes seasoned with lemon zest and fresh basil, pan fried and served with a coriander-lime mayonnaise.

    10 people made this

    Serves: 16 

    • For the crab cakes
    • 1.8kg crabmeat
    • 1 egg
    • 1 tablespoon lemon zest
    • 1/8 teaspoon Old Bay Seasoning®
    • 2 tablespoon fresh basil, chopped
    • 70g saltine or cream crackers, crushed
    • 220g mayonnaise
    • 4 tablespoons vegetable oil
    • For the sauce
    • 3 egg yolks
    • 1/8 teaspoon Old Bay Seasoning®
    • 75ml fresh lime juice
    • 2 tablespoons chopped fresh coriander
    • salt and pepper to taste
    • 420ml vegetable oil, or as needed

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large mixing bowl, combine crabmeat, egg, lemon zest, Old Bay Seasoning, chopped basil, crushed crackers and mayonnaise. Mix thoroughly.
    2. Form about 16 cakes out of the crab mixture and chill until cold before cooking.
    3. In a frying pan, heat 4 tablespoons of oil over medium heat. Saute the crab cakes for 4 minutes on each side or until golden brown.
    4. For the sauce, in a blender place the egg yolks, Old Bay Seasoning, lime juice, coriander, salt and pepper. Blend for 10 seconds. Keeping the blender running, slowly drizzle the oil into the blender. Blend until sauce is creamy.

    Old Bay Seasoning

    This spice blend is used in many American seafood recipes and can be found in some larger supermarkets and online. In a pinch you could try a fish seasoning blend instead.

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    Reviews in English (137)


    As a personal chef, I may try a dozen or so recipes before I settle on one to present to a customer. This is where I stop on crab cakes! These are the best I've ever had. A better name would be crab burgers. Make sure to use lump meat because they really just hold themselves together. And the dipping sauce is wonderful. My husband made me make them two nights in a row!  -  05 Aug 2003  (Review from Allrecipes US | Canada)


    I have finally found a winning crab cake recipe. These crab cakes are incredible. It has the perfect amount of filling to crab ratio, which for me is you barely taste filling and all crab. I made a few adjustments; used Ritz Crackers, sauteed a very small amount of onions/celery/garlic, added a little cayenne and crushed red pepper. I mixed everything e except the crab meat and put that in last and just turned with a spatula so I didn't break the lumps. After forming the crab cakes, I topped each with a little extra old bay seasoning. For crab I used Blue Star pasteurized lump crab meat in the packet, it was very good. I have no opinion on the sauce as I like a sweeter sauce, so I went with the Honey Mustard II another poster suggested, with some adjustments it was excellent as well.  -  01 Jan 2007  (Review from Allrecipes US | Canada)


    Great recipe. I found that you don't need the egg if you prefer them w/o. Forming the cakes into balls first and flattening once the first side begins to brown is essential.  -  03 Apr 2002  (Review from Allrecipes US | Canada)