Crab Cakes, Broiled or Pan Fried

Carol Crismer


I have been making this for a very long time and depending on my mood or the guests I've invited determined wether I added Old Bay seasoning. With or without the Old Bay, you will love these Crab Cakes.

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3 or 4 adults


15 Min


20 Min


1 LB
jumbo lump / backfin crabmeat
1 Tbsp
old bay seasoning
1 tsp
dry mustard
1 Tbsp
whole egg
1 tsp
dry parsley
1 Tbsp
bread crumbs
basil (optional)

Directions Step-By-Step

Prepare the crabmeat by gently separating it in a large bowl. Remove any shells that you come across.At this stage cover the crab and put it in the fridge to stay cool
In a separate bowl combine all the other igredients. Fold the crabmeat into the breadcrumb mixture trying not to overwork the recipe.
At this point you can cover the mixture and put it in the fridge until you're ready to cook them or form them into cakes.
I have for years fried them in 4 to 5 tbls. salted butter, but recently I broiled them and they were fabulous. I also cut out 400-500 calories from the butter , not to mention the reduction in cholesteral. I also left out the Old Bay and found them to be very elegant fare with just the delicate crab flavor.

About this Recipe

Course/Dish: Other Main Dishes, Seafood
Other Tags: Quick & Easy, Healthy