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Crab Cake Recipe- A Friday Night Tradition

Updated on March 6, 2015
julescorriere profile image

Jules Corriere is a playwright and theater director, having written over 40 plays, one of them performing at the Kennedy Center in D.C.

Crabs caught fresh at Wormly Creek Pier, Yorktown, VA

We caught them in the afternoon, then took them home and boiled them and picked the meat.
We caught them in the afternoon, then took them home and boiled them and picked the meat.

A Summertime Favorite

The best way to spend a summer afternoon on the coast of Virginia is to load the car up with the kids, the coolers, the nets and the buckets and head out to Wormly Creek or Yorktown beach and spend a few hours crabbing. Tie chicken wings to some throw lines and start pulling them in. Take them home and throw the catch in a giant pot with Old Bay seasoning. Even if the crabs aren't biting, it's a great way to spend the afternoon in the sun.

All photos on this page belong to the author.

Crabbing in the surf at Yorktown Beach in Virginia

Chesapeake Bay Crabs. It's always good luck to snag two at once!
Chesapeake Bay Crabs. It's always good luck to snag two at once!


Catch of the day (Usually about 1 pound of crab meat)

1 TBS chopped onion

1/2 cup mayonnaise

couple of dashes of McIlheny's Hot Sauce

1/2 tsp Worcester Sauce

1 Egg

Bread Crumbs (maybe 1/2 cup, maybe not that much, just to give consistency)

Salt and Pepper

Making Crab Cakes- In Progress

Golden and lovely, ready to eat now!
Golden and lovely, ready to eat now!


Mix all ingredients in a bowl except bread crumbs. Add bread crumbs to mixture just until it holds together. You don't want to add too much. Remember, you want to taste crab meat, not bread. Form patties and fry them, a few at a time, in a few TBS of oil in a skillet. Fry until golden brown on one side, then flip and cook other side. Serve with lemon wedges.

Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: Serves 4-5 People


Nutrition Facts
Serving size: 1 Crabcake
Calories 250
Calories from Fat63
% Daily Value *
Fat 7 g11%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Add Some Spice with Cajun Remoulade or Cocktail Sauce

The crab cake recipe comes from the Chesapeake Bay area, where I did most of my growing-up years, as my father was stationed at Ft. Eustis and Langley AFB. But the sauces come from my mother's Cajun roots. For a time, we lived in Opelousas, Louisiana, while my father was stationed in Vietnam. Both of my mother's parents, my grandma and grandpa Bantin, are from Louisiana, and lived in Opelousas for a long time after grandpa retired from the army. They were both great cooks, and no one could make Gumbo like my grandpa. They all gave me a real leaning toward spicy dishes. Cayenne pepper or Tony Chachere just tastes like home to me. So, while my crab cakes are packed full of flavor all by themselves, with a real East Coast influence, I often like to add a little bit of bite to them with either of these sauces, that come from the Bayou region of Louisiana.

Cajun Remoulade Sauce Recipe

Remoulade is typically flavorful and spicy, and this one adds a bit spice and flavor. Not overpowering with heat, it has a lot of flavor.

Ingredients for Cajun Remoulade Sauce

  • 2 cups Mayo
  • 2 TBS Ketchup
  • 2 TBS Spicy Mustard
  • 1 TBS Fresh Parsley, Chopped
  • 1 TBS Cayenne Pepper, (less if you want it milder)
  • 1 TBS Lemon Juice
  • 1 TBS Horseradish
  • 1 teaspoon Tony Chachere, (or seasoned salt)
  • 2 Cloves Garlic, minced
  • 1 teaspoon Worcester Sauce


  1. Mix all ingredients together and refrigerate.
  2. If possible, prepare several hours ahead, or the night before, so the flavors have a chance to dance together.

Easy Cocktail Sauce Recipe

You can buy a prepared cocktail sauce, but if you are like me, and have the ingredients already in your own refrigerator, nothing beats a fresh-made cocktail sauce with plenty of horseradish.

Simply add 2 Tablespoons of Horseradish to 1/2 Cup of Ketchup and 1 teaspoon to 1 TBS of fresh lemon juice, depending on your taste. Stir it all together and it is ready to serve.

Is Crabbing Your Game?

Chesapeake Crabs
Chesapeake Crabs

Have You Ever Been Crabbing?

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More Chesapeake Bay Crab Recipes

This cookbook is full of regional favorite recipes featuring the world famous Chesapeake Bay Blue Crabs. Stuffed crab, crab dips, from appetizer to entrée, this book is full of creative, delicious recipes.

What do you think?

If you like the stories and recipes I share in my articles on hubpages, I'd sure like to hear from you. Do you have special stories and memories associated with your favorite recipes? When you pull out an old handwritten recipe, does it stir up memories? What are some of the favorite memories you have about the people who have shared their love of cooking with you?

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    • profile image

      anonymous 5 years ago

      I should try those :) thanks for sharing!

    • profile image

      JoshK47 6 years ago

      Well now I'm craving crabcakes! Thanks so much for sharing!

    • profile image

      julieannbrady 6 years ago

      Crabcakes are a favorite of mine ... I like the kind that is stuffed with crabmeat ... not heavy on the dressing or filler. Yumm.

    • Anthony Altorenna profile image

      Anthony Altorenna 6 years ago from Connecticut

      We love to fish and crab, and we catch blue crabs the old fashioned way: with string & chicken necks. I'll have to try your crab cake recipe and compare it to my Mom's. The crab cake battle is on! :)

    • profile image

      anonymous 6 years ago

      I've never been crabbing but I love crab and crabcakes. What fun that you took us on the adventure and caught your own. I sure wouldn't have guessed that the bait to use would be chicken wings.

    • whiteskyline lm profile image

      whiteskyline lm 6 years ago

      I suppose my best story is one where I worked for a few months in a Napa valley restaurant. For one, it was the most delicious food that I almost have ever eaten, Second, the amount of techniques that went into the recipes blew my mind, like a whole new level compared to other restaurants that I have worked at. Even though it was 15 years ago, I remember a lot of it, including a sauce that took 4 days to make. I am blown away by your making crab cakes fresh like that, we always used the canned super lump meat, but I love how you make them, and adding the whole family affair is awesome!

    • darciefrench lm profile image

      darciefrench lm 6 years ago

      We used to catch fresh water crayfish as kids- but they were never big enough to eat. I'd love to go crabbing.