Menu Enter a recipe name, ingredient, keyword...



It is important to pick over them crab meat gently to remove excess shell and cartilage. This is one of our most requested recipes.

Google Ads
Rate this recipe 4/5 (1 Votes)


  • 1 lb.
  • jumbo lump crab meat
  • 1/3 cup
  • mayonnaise
  • 1 tblsp
  • water
  • 2 tsp
  • Old Bay seasoning
  • 1 tblsp
  • Dijon mustard
  • 1 tblsp
  • chopped parsley
  • 8 8
  • saltine crackers


Servings 2


Step 1

1. Pick the crab meat over to remove excess shells and cartilage.
2. Combine the mayo, Old Bay, parsley, mustard and water until smooth.
3. Add the mayo mixture to the crab meat and mix, being careful not to break up the lumps of crab meat.
4. With your hands, break up the saltines into crumbs and mix into the crab mixture.
5. Form into four patties and pan-fry, or broil the cakes until golden brown.


You'll also love

Review this recipe

Crab Royale Crab salad tarts