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This was my Mom’s recipe. There is no bread/potato filler. It’s solid crab meat.

I often make this into 1” balls instead of cakes. They are good hot, warm or cold.

These freeze nicely and are best reheated in a hot skillet.

For a special treat, try them as the 'meat' in Eggs Benedict.


  • 1 Lb. cleaned crab meat
  • 3 T minced flat leaf parsley
  • 2 - 3 T minced onion
  • 2 - 3 T minced red sweet pepper
  • 2 tsp Old Bay seasoning
  • 1 Egg
  • Canola or safflower oil for frying
  • 1 - 2 C Italian flavored bread crumbs
  • 2 - 4 tsp Old Bay seasoning


  • Combine first 6 ingredients in a bowl. (crab through egg)
  • Heat oil in a deep pan or fryer.
  • Mix bread crumbs and old bay
  • Take desired amount of crab mix and squeeze out liquid back into bowl.
  • Form into desired shape (cake or ball)
  • Cover with bread crumb mix and set aside.
  • When all cakes / balls are formed, roll 1 more time in bread crumbs.
  • Fry till golden brown - drain
  • For cakes, divide in 4 or 6 parts, … for balls, use about 3 T each.

Categories: Appetizer  Breakfast  Dinner  Lunch  Main Dish 
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