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
  • 1
    whole egg
  • 1 tsp
    dry parsley
  • 1 Tbsp
    bread crumbs
  • dash(es)
    basil (optional)

How to Make Crab Cakes, Broiled or Pan Fried


  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Crab Cakes, Broiled or Pan Fried

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

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