Maryland-Style Crab Cakes

Maryland-Style Crab Cakes


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This easy crab cake recipe has no heavy fillers or spices, so you can really enjoy the taste of the crab meat. These crab cakes are great as an appetizer or side dish, so serve them at your next party and watch them fly off the plate!

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

8 crab cakes


  • 3 Tbs. pancake mix
  • 1 Tbs. yellow mustard
  • 3 Tbs. mayonnaise
  • 1 egg, beaten
  • 1 Tbs. fresh parsley, chopped
  • 1 lb. cooked crabmeat, flaked
  • 3 C. oil

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In a bowl, mix the pancake mix, mustard, mayonnaise, egg, and parsley until well combined. Fold in the crabmeat and form the mixture into 3-inch patties. In a large skillet, heat the oil over medium high heat. The oil should reach half-way up the cakes. When the oil is hot, gently place the crab cakes into the skillet and fry for about 8 minutes on each side. The cakes should be golden brown. Drain them on paper towels and serve immediately.

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