Grammy's Kitchen · Crab Cakes · Crab Cake
One of 32 crab cakes recipes we measured
119 cooks on www.spendwithpennies.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| egg | 11% | 11% |
| salt | 1% | 0% |
| aromatics | 0% | 2% |
| fat | 23% | 21% |
Adapts cleanly: dairy-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound lump crab meat |
| 55 g | 1/4 cup mayonnaise |
| 50 g | 1 large egg (beaten) |
| 13 g | 1 tablespoon Dijon mustard |
| 16 g | 1 tablespoon Worcestershire sauce |
| 2 g | 1 teaspoon Old Bay seasoning |
| 54 g | 1/2 cup Panko bread crumbs (unflavored) |
| 9 g | 1 1/2 tablespoons chopped fresh parsley |
| 1 teaspoon lemon zest | |
| 3 g | 1/2 teaspoon Kosher salt (or to taste) |
| 1 g | 1/2 teaspoon black pepper (or to taste) |
| 54 g | 1/4 cup canola oil |
| lemon wedges (for serving) |
Method: 6 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Absolutely delicious and easy to make! I wanted to have these crab cakes for Christmas Eve; I prepped the mixture the day before and used a 1/3 cup measuring cup to pressed the mixture into it which made perfectly formed cakes! I refrigerated them overnight ” — a cook, 5.0★
“Made these crab cakes for a cocktail party and everyone loved them! Followed the recipe exactly, then as suggested, basted each side carefully with clarified butter before I refrigerated them. Baked them in the oven as directed, served them with a remoulade s” — a cook, 5.0★