Grammy's Kitchen · Crab Cakes · Crab Cakes Recipe (Little Filler)
One of 32 crab cakes recipes we measured
from sallysbakingaddiction.com
726 cooks on sallysbakingaddiction.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 | 0% | 0% |
| aromatics | 0% | 2% |
| fat | 21% | 21% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 50 g | 1 large egg |
| 60 g | 1/4 cup (60g) mayonnaise |
| 6 g | 1 Tablespoon chopped fresh parsley (or 2 teaspoons dried) |
| 9 g | 2 teaspoons Dijon mustard |
| 11 g | 2 teaspoons Worcestershire sauce |
| 2 g | 1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick) |
| 5 g | 1 teaspoon fresh lemon juice, plus more for serving |
| 1 g | 1/8 teaspoon salt |
| 454 g | 1 pound (454g) fresh lump crab meat* |
| 41 g | 2/3 cup (41g) saltine cracker crumbs (about 17-18 2-inch crackers) |
| 30 g | optional: 2 Tablespoons (30g) melted salted or unsalted butter |
Method: 6 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made these tonight. Subbed soy and added garlic powder for Worcestershire because mine was years expired :) Put old bay on top instead of mixing in becasue two of my kids won't eat anything that even looks "spicy." Also subbed a duck egg for chicken egg becau” — a cook, 5.0★
“This recipe is one of my absolute favorites of all time. We have made them probably a dozen times at this point and they have been perfect every time. I cannot eat crab cakes out at most restaurants anymore because these are so much better than anything else” — a cook, 5.0★