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Crab cakes are made very differently all over the east cost. Charleston SC has their own version and even in Baltimore MD one can find the cakes made numerous different ways. Here's how I remember learning to make them when I was younger.


Prep Time: 45 minutes Serving Size: 6 to 8 crab cakes

  • 1 lb fresh lump crab meat, checked for shells
  • 8 saltine crackers
  • 1 ounce beer (approximately)
  • 1 tablespoon Duke's mayonnaise
  • 1 tablespoon Worcestershire Sauce
  • 2 teaspoons Old Bay Seasoning
  • 1 large egg
  • Oil for frying
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Break crackers into large bowl. Add just enough beer to moisten the crackers. They should start to soften. Add mayonnaise, Worcestershire Sauce and Old Bay Seasoning. Mix all ingredients together well with a fork. Sparingly add salt to taste. Place all the crab meat in the bowl and gently fold into the mixture with a fork trying to not break up the lumps. Beat the large egg in a small bowl. While continuing to beat, pour the egg mixture evenly over the crab mixture. Let the egg fall through the meat for about 30 seconds to 1 minute. Now gently fold BY HAND the crab mixture with the beaten egg. Form into cakes 2 1/2 to 3 inches in diameter. Place them on a chilled plate while preparing all the cakes—usually 6 to 8. Cover and place in the refrigerator for 15 minutes. Heat oil in a large skillet and fry the cakes over medium–low to medium heat for 15 to 20 minutes, turning once. Be patient and do not mess with the cakes too much. They will break apart on you. Drain on paper towels and serve as is or make a sandwich on a Kaiser roll with a tiny bit of mayonnaise and fresh tomatoes. Yum!


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