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Recipe courtesy of Mary Ada Marshall

Crab Cake

  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 25 min
  • Yield: 24 servings
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1 quart crushed unsalted crackers or breadcrumbs

1 quart regular mayonnaise

6 eggs

Kosher salt and freshly ground black pepper

Your favorite seasonings, such as all-purpose crab seasoning, Worcestershire sauce, seafood seasoning

6 pounds Smith Island crab, deluxe blend

Vegetable oil, for frying

Burger buns

Sliced tomato, if desired

Lettuce, if desired


  1. 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. 
  2. Preheat the oil in a deep-fryer to 350 degrees F. 
  3. 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. 

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.