A serving of Easy Southern Style Blue Crab Cakes
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4.2 from 5 votes

Easy Southern Style Blue Crab Cakes

For pure simplicity and taste, this easy recipe for scrumptious Southern Style Blue Crab Cakes highlights the delicious lusciousness of fresh crabmeat.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Appetizer, Lunch, Main Dish
Cuisine: American, Southern
Keyword: easy crab cake recipes, recipes for crab cakes
Servings: 8 large or 24 appetizer size crab cakes
Calories: 155kcal
Author: Sharon Rigsby


  • 1 lb fresh lump Blue Crab crabmeat
  • 20 saltine crackers finely crushed
  • 1/2 cup mayonnaise
  • 1 large egg beaten
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/4 tsp hot sauce
  • 1/4 cup olive oil


  • Gently pick through the crab to remove any remaining small pieces of shell.
  • In a medium size, bowl, toss the crab meat with the crushed saltine crackers and gently mix together. Set aside.
  • In a small bowl, mix the mayonnaise, egg, mustard, Worcestershire sauce, and hot sauce until smooth.
  • Add the mayonnaise mixture to the crab mixture and gently toss the ingredients together.
  • To make it easier to form the crab cakes, cover the crab mixture and place in the refrigerator for 30-45 minutes.
  • To make the large crab cakes, roughly divide the mixture and then, using your hands, lightly shape it into 1/2 inch cakes about 3-4 inches wide, just until it holds together. Do not pack the mixture tightly.
  • Add the olive oil to a large skillet over medium-high heat and when the oil is hot add four of the crab cakes. Cook for about 3 minutes per side and remove from the pan when they are golden brown on each side. Drain on a paper towel. Repeat with the remaining four crab cakes.
  • Serve immediately.


If you are making the smaller appetizer-size crab cakes, make them about the size of a silver dollar and between 1/4 and 1/3 inch thick. Since these cakes are smaller, the cooking time will be about half of the large size crab cakes.
Leftover crab cakes should be covered and refrigerated. To reheat crab cakes, remove them from the refrigerator and let them come to room temperature. Add about a tablespoon of olive oil to a pan over medium-high heat and cook for 2 minutes per side.  Leftover crab cakes can also be frozen. They will need to thaw them before reheating.


Calories: 155kcal | Carbohydrates: 9g | Protein: 14g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 64mg | Sodium: 406mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Calcium: 50mg | Iron: 1.1mg