Real Recipes From Real Home Cooks ®

momma's famous crab cakes

Recipe by
Scott Anderson
Shepherdstown, WV

This crab cake recipe was passed down from my great-grandmother, to my grandmother, then my mother and now me. I can still remember my great-grandmother picking through the crab meat removing shells and mixing this recipe together by hand. Her secret was using fresh jumbo lump crab meat, miracle whip and pan-frying in an iron skillet using fresh Crisco vegetable shortening. I never knew the family recipe until my mother, who is a wonderful cook and excellent teacher, handed me the famous recipe card in order to write down the ingredients and cooking procedures.

yield serving(s)
prep time 30 Min
cook time 15 Min
method Pan Fry

Ingredients For momma's famous crab cakes

  • 1 lb
    crabmeat - cleaned
  • 1/2 tsp
  • 1/2 tsp
    old bay seasoning
  • 1 lg
  • 2 Tbsp
    miracle whip
  • 6
  • 1 dash
    ground black pepper
  • 1/4 tsp
    fresh minced parsley
  • as needed
    crisco shortening

How To Make momma's famous crab cakes

  • 1
    Combine all ingredients by gently folding and mixing together without breaking apart the crab meat lumps. Press into 3 oz crab cakes and put onto a plate and place into fridge.
  • 2
    Pre-heat iron skillet and add Crisco to a depth of about 1/2 inch. Bring up to 375 degrees and gently place crab cakes into hot oil. When they turn crispy brown flip gently and cook for an additional 3 minutes or until browned.
  • 3
    You can also bake or flat grill these crab cakes just be sure to spray the pan or grill with pan cooking spray or use a non-stick skillet.
  • 4
    Remove from oil and place onto paper towels to absorb excess oil and then plate up and hold in warm oven until all cakes are finished and ready to serve.

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