Deviled Crab Cakes


Don't let the name fool you! There is nothing "delivish" about this Deviled Crab Cakes recipe at all, but they can be considered "sinfully good" if you must!

You can also make this crab cakes recipe into a casserole loaf by simply putting the mixture into a lightly greased cake or loaf pan and baking at 350 degrees for 30-45 minutes for a cake pan or 45-60 minutes for a loaf pan.

Either way, crab cakes or crab loaf, this is our version of the recipe revised from Fred Thompson's "The Big Book of Fish & Shellfish".


  • 1 Cup-Mayonnaise

  • 2 Large-Egg Whites-beaten

  • 3 Teaspoons-Dry Mustard

  • 1 Teaspoon-Hot Pepper Sauce

  • 1/4 Cup-Green Onions-minced

  • 3 Tablespoons-Minced Shallots

  • 1 Pound-Crab Meat-lump

  • 3 Cups-Bread Crumbs-1 cup set aside

  • 1/2 Stick-Butter-2 Tablespoons-melted

  • 1/4 Cup-Olive Oil


Preheat the oven to 400 degrees.

Whisk the mayo and egg whites together. Add the mustard and hot pepper sauce and whisk well. Add onions and shallots, then carefully fold in crab meat and bread crumbs.

Divide the mixture into 4-6 crab cakes. Mix the melted butter with remaining bread crumbs and coat each of the crab cakes with mixture.

Heat the oil and the remaining butter in large skillet over medium heat. Add the deviled crab cakes when butter stops foaming and cook for about 3 minutes or until they are golden. Turn them over and place skillet in the preheated oven and cook for 5 minutes longer.

This Deviled Crab Cakes Recipe serves 4-6.

Check out our How To Make Crab Cakes and find some great recipes!

Go back to Best Crab Cakes Recipes, here.

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