Recipe courtesy of Alton Brown
Show: Good Eats
22 min
15 min
7 min
4 to 6 cakes, 16 fritters


  • 1 cup lump or backfin crabmeat
  • 1 cup special crabmeat (small pieces white crabmeat)
  • 1/2 cup mayonnaise
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 lemon, juiced
  • 1 1/2 cups panko bread crumbs
  • Vegetable oil, for frying


If using a deep fryer, heat vegetable oil to 375 degrees F.

In a bowl combine the crabmeat, mayonnaise, and pepper. Form into either 1-ounce balls for fritters or into 3-ounce cakes. Roll in the panko to evenly coat. Deep-fry the fritters in until golden brown, about 5 to 7 minutes or pan-fry the cakes in 1 to 2 inches of 375 degree F vegetable oil until golden brown and flip to brown on the other side about 3 to 4 minutes per side. Drain both on a tray lined with paper towels. Serve immediately.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Patti's Jumbo Lump Crab Cakes

Recipe courtesy of Patti LaBelle

Crab Cakes

Recipe courtesy of Colleen Sadler

Crab Cakes

Recipe courtesy of Emeril Lagasse

Crab Cakes

Recipe courtesy of Ellie Krieger

Crab Cake

Recipe courtesy of Mary Ada Marshall

Chuck's Crab Cakes

Recipe courtesy of Chuck Hughes

Crab Cake Croquettes

Recipe courtesy of Kelsey Nixon

Crab Cake Sandwich

Recipe courtesy of Sunbird Kitchen

Crispy Crab Cakes

Recipe courtesy of Brian Boitano

So Much Pretty Food Here