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Old Bay Corn Flake Crab Cakes


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Rate this recipe 4.3/5 (24 Votes)


  • 1 cup corn flakes cereal
  • Splash of milk
  • 1 tablespoon mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 pound lump crabmeat
  • 1 tablespoon baking powder
  • 1 tablespoon chopped parsley
  • 1 teaspoon Old Bay seasoning, plus more for frying
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • Olive oil for frying
  • Lemon wedges, for serving


Servings 4
Adapted from


Step 1

In a bowl, crush corn flakes into a crumbly powder. Moisten corn-flake powder with a splash of milk to create a loose consistency. Stir in mayonnaise and Worcestershire sauce. Then stir in crabmeat, baking powder, parsley, Old Bay, salt and egg until thoroughly combined. Shape into patties, then chill in refrigerator for 40 minutes.

Heat ¼ inch oil in a large cast-iron skillet over medium heat. Remove crab cakes from refrigerator and sprinkle with additional Old Bay. Add crab patties to pan, working in batches if necessary. Pan-fry until golden-brown on exterior, 2-3 minutes per side. Serve with lemon wedges.

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