Crab Cakes III

  • Recipe By
  • Published Mar 19th
  • Ready In45m
  • Servings16
  • Calories499
These have very little filler, and are very tasty!

Crab Cakes III Ingredients

The following are the ingredients needed to make delicious Crab Cakes III for 16 servings:

  • 4 pounds crabmeat
  • 1 egg
  • 1 tablespoon lemon zest
  • 1/8 teaspoon Old Bay Seasoning TM
  • 2 tablespoons fresh basil, chopped
  • 1 cup saltine crackers, crushed
  • 1 cup mayonnaise
  • 4 tablespoons vegetable oil
  • 3 egg yolks
  • 1/8 teaspoon Old Bay Seasoning TM
  • 3 ounces fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • salt and pepper to taste
  • 1 3/4 cups vegetable oil

Crab Cakes III Cooking Instructions

  • Prep15m
  • Cook30m
  • Ready In45m

To cook Crab Cakes III, you need about 15 minutes of preparation time. The time needed to cook this Crab Cakes III is about 30 minutes , and you can serve your Crab Cakes III within 45 minutes . The following are the steps to cook Crab Cakes III easily:

  1. 1 In a large mixing bowl, combine crabmeat, 1 egg, lemon zest, Old Bay Seasoning, chopped basil, crushed crackers and mayonnaise. Mix thoroughly.
  2. 2 Form 5 ounce patties out of the crab mixture (should make about 16 patties), and chill until cold before cooking.
  3. 3 In a skillet, heat 4 tablespoons of oil over medium heat. Saute the crab cakes for 4 minutes on each side or until golden brown.
  4. 4 For the sauce, in a blender place the egg yolks, Old Bay Seasoning, lime juice, cilantro, salt and pepper. Blend for 10 seconds. Keeping the blender running, slowly drizzle the oil into the blender. Blend until sauce is creamy.

Nutrition Facts

Per Serving: 499 calories; 41.2 grams of fat; 5.3 grams of carbohydrates; 26.8 grams of protein; 142 milligrams of cholesterol; 576 milligrams of sodium.

  1. Jan 1st 2007

    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. ...

  2. Aug 6th 2006

    Great crab cakes! A true "non filler" crab cake. Only thing I did different is added crushed red pepper (I like it Hot!) If you've never made these before, I'd advise you to choose this r ...

  3. Apr 17th 2006

    Awesome!!! These were the best crab cakes that I have ever had!! I must admit I did make some changes, I added about 1/2 cup each of fresh chopped celery and onion, and about 1 teaspoon of ...

  4. Oct 16th 2005

    These were great just as everyone suggested. I used two 16oz plastic tubs of crab meat chunks and combined with two 12oz cans of crab meat - all for under $10. I added a few extra spices f ...

  5. Aug 5th 2003

    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 ...

  6. May 9th 2003

    Yes, these were good/great crabcakes. In fact, had I not tasted the Ginger Crabcakes, another recipe on this site that "takes the cake" (it is AWESOME), I would have given these a 5. The sa ...

  7. Jul 6th 2002

    I've been living in New England for a year and enjoying the local seafood. Who knew the best crab cakes I've tasted would come right from my own kitchen! The taste of crab really shines th ...

  8. Apr 3rd 2002

    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.

  9. Aug 22nd 2001

    Loved them.. I made a lime aoili to go with it. Yum-Yum.