Crab Cake

Recipe courtesy Mary Ada Marshall, Drum Point Market of Smith Island, MD
Show: Hook, Line & Dinner Episode: Chesapeake Bay

Photo: Crab Cake

TOTAL TIME: 1 hr 45 min
Prep: 20 min
Inactive Prep: 1 hr
Cook: 25 min
YIELD: 24 servings
LEVEL: Intermediate


  • 6 pounds Smith Island crab, deluxe blend
  • Vegetable oil, for frying
  • Burger buns
  • Sliced tomato, if desired
  • Lettuce, if desired
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Cook's Note: Smith Island crab uses the whole crab (claw, lump and special combined), no need to worry about picking through for shells - it's shell free.

Thoroughly combine the crackers, mayonnaise and eggs in a large bowl, and season with salt, pepper and your favorite additional seasonings. Fold in the crab meat to combine, taking care to not break up the meat too much. Use a 1/2-cup ice cream scoop (not packing it in too tightly) to form the cakes, and then transfer to a container with a tight fitting lid. Refrigerate at least 1 hour prior to cooking.

Preheat the oil in a deep-fryer to 350 degrees F.

Fry the crab cakes in batches until golden brown on all sides, 3 to 5 minutes. Transfer to paper-towel-lined plates to drain, if needed, and then serve on burger buns with lettuce and tomato slices, if using.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.



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