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Grandma's Crab Cakes


The outside of these crab cakes are crispy and the inside is filled with tons of crabmeat. I love the different textures and flavors. I actually double the recipe to serve two people because what the recipe calls for here is not enough.

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Rate this recipe 4.6/5 (30 Votes)


  • 1 pound lump crabmeat
  • 8 saltine crackers, crushed
  • 1 egg
  • 1 tablespoon mustard
  • 1 tablespoon greek yogurt (her recipe called for mayonnaise, I was out)
  • Pinch of cayenne pepper
  • Salt and pepper, to taste
  • 1 tablespoons olive oil


Servings 6
Preparation time 5mins
Cooking time 10mins
Adapted from


Step 1

Combine all ingredients in a bowl except oil and stir until thoroughly combined.

Heat a skillet on medium heat and add olive oil.

While it’s heating, form the crab mixture into small patties – you will get about 5 to 6 cakes.

Place them in the skillet and cook until lightly golden brown, about 3 to 4 minutes on each side.

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