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“Wonderful recipe. Usually when I have crab cakes, I taste more stuffing than crab. This recipe blends all ingredients beautifully. I used canned crab meat when I can't get to the market to get fresh meat. Favorite dipping sauce, for serving”

Ingredients Nutrition

  • 1 lb crabmeat (picked free of shells) or 4 (4 ounce) cans crabmeat
  • 2 teaspoons Old Bay Seasoning
  • 13 cup cracker (crushed (recommended ( Ritz)
  • 3 green onions, finely chopped (green and white parts)
  • 12 cup bell pepper (finely chopped)
  • 14 cup mayonnaise
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 12 lemon, juice of
  • 14 teaspoon garlic powder
  • 1 teaspoon salt (Emeril's Fish Rub)
  • flour, for dusting
  • 12 cup peanut oil


  1. In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
  2. Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

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