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Cossie Snyder Crab Cakes


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  • 1 pound jumbo lump crab meat; fresh or pasteurized
  • 1/3 cup celery; grated
  • 1/4 cup sweet onion; grated
  • 4 slices Wonder bread, crusts removed; very small cubes
  • 1/2 teaspoon Salt
  • 1/2 teaspoon pepper
  • 1 teaspoon old Bay seasoning
  • 2 tablespoon parsley flakes
  • 2 teaspoon Worcestershire sauce
  • 2 hard boiled eggs; grated
  • 5 tablespoon Hellman's mayonaisse
  • 1 egg; raw



Step 1

Gently sort through crab to find and remove any shells. Try not to break
the basic lumps of crab. Set aside.

In a mixing bowl, combine and blend all of the other ingredients. With your
hands or a soft spatula, gently fold the mixture into the crab meat Again,
try not to break up the lumps.

Divide crab meat into 6 equal parts and then form into patties. Place in
metal pan and add about 1/4 inch water to the bottom of the pan. Saute in skillet or broil the
crab cakes for about 15 minutes, keeping a close watch on them. The water
in the pan turns to steam and helps keep the crab cakes more moist. If the
water evaporates before the crab cakes are completely heated, add a little
more water.


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