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.

★★★★★ 1 vote
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)

How to Make Crab Cakes, Broiled or Pan Fried


  • 1Prepare 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.
  • 2At 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.
  • 3I 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.

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About Crab Cakes, Broiled or Pan Fried

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