Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWMy Maryland Crab Cake Recipe Has More Crab, Less Filler, And Multiple Binder Options
Crab cakes have always been one of my favorite types of seafood at restaurants, especially when I visit the East Coast. But they can also be expensive and even disappointing when they’re too mushy. I’m a big fan of chunky Maryland-style crab cakes, with all those juicy lumps of crab, and would rather have less of the other stuff. That’s one of the reasons I created this crab cake recipe. It checks not only that important box, but a bunch of others too:
- Restaurant-worthy, with big lumps of crab and not a lot of filler – I firmly believe that the best crab cakes let the actual seafood shine instead of mashing and drowning it in filler, and that’s exactly what you’ll find in my recipe. Generous lumps of crab throughout. Just like fancy seafood restaurants.
- Golden outside, tender and flavorful inside – I love the lightly crisp, golden edges that come from frying, but the incredibly soft, delicate inside is my favorite part. Mayo locks in moisture, while Old Bay, Worcestershire, and mustard add savory, tangy flavor that brings out the sweetness of the crab.
- Your choice of binder – I’ve made these crab cakes with all kinds of binders. First with almond flour, then gluten-free breadcrumbs (my go-to these days), then regular breadcrumbs just to test those out for you. With my most recent round of testing, I increased the amount of binder to help them stay together better, but they still have more crab and less filler than most crab cake recipes.
- Quick and easy – For something so fancy, these are surprisingly simple to make. Just mix together, form patties, chill in the fridge, and fry for a few minutes per side. The hands-on time is less than half an hour.
If you love Maryland crab cakes but have been intimidated by making them at home, don’t be. I’m here to show you they’re so simple. Make these with me for a restaurant feel right at home!
“This is the best crab cake recipe EVER!! They are delicious. I’ve made them twice now and as a seafood fan I could and would never get tired of eating these.”
-Zee
Ingredients & Substitutions
Here I explain the best ingredients for my Maryland crab cake recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Lump Crab Meat – The quality and type of crab meat you use will have the biggest impact on the end result. Whichever kind you use, gently check it for stray shell pieces without breaking up the lumps. Here are the different types and my recommendations:
- I recommend jumbo lump crab meat if you can get it, because the larger pieces give you those visible chunks in each crab cake, but I really love regular lump crab meat here, too.
- Cooked meat from leftover crab legs is also fabulous for homemade crab cakes!
- Backfin and claw meat have good crab flavor and are less expensive, but they won’t give you those big chunks. I save them for hot crab dip.
- I don’t recommend imitation crab, which has a totally different texture, tastes different, and won’t hold together as well.
- Binder Of Your Choice – I originally made this crab cake recipe with Wholesome Yum Blanched Almond Flour, which is ground super fine and helps keep the cakes moist. I’ve since tested regular breadcrumbs (more bready but more sturdy), gluten-free breadcrumbs (similar result), and panko breadcrumbs (light and airy). Crushed plain saltines can work if they fit your lifestyle, too, and are the classic choice for Maryland crab cakes. Pick the one that fits your needs!
- Egg Whites – I like these instead of whole eggs for better binding (they set more firmly than yolks, helping the crab cakes hold together) and more neutral flavor. The mayo already provides enough fat and moisture to keep them tender. You can use 2 fresh egg whites or 1/4 cup from a carton. If you prefer a whole large egg, you might be able to get away with just 1, as 2 might taste too eggy. I don’t recommend egg alternatives here, because the crab cakes are already delicate and you really need the binding power of real eggs.
- Mayonnaise – Adds richness, flavor, and moisture. You can use store-bought mayonnaise or make my homemade mayo.
- Onion – White or yellow onions both work. I saute the onions just until browned, but caramelized onions are also delicious here for a richer flavor.
- Worcestershire Sauce & Mustard – For savory, tangy flavor. I use this Worcestershire sauce, which is naturally gluten-free, and yellow mustard, but you can choose Dijon mustard if you prefer.
- Old Bay Seasoning – I love this classic seasoning for my seafood recipes! And because crab cake seasoning tends to be a complex combo of many spices, using this seasoning (which is a blend of 18 herbs and spices!) saves me so much time. When I re-tested this crab cake recipe this year, I cut the old amount in half because it felt like too much salt. It already has some heat, but if you like more spice, feel free to add some extra black pepper or even cayenne.
- Dried Parsley – You can use fresh parsley instead, but double it because it’s less concentrated.
- Olive Oil – For sauteing the onion at first, and later for pan frying the crab cakes. Avocado oil works, too!
How To Make Crab Cakes
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Saute the onion. Heat olive oil in a skillet over medium heat. Add the finely chopped onion and cook until lightly browned.
- Mix the crab cake base. In a large bowl, stir together your favorite binder (almond flour or breadcrumbs), egg whites, mayonnaise, Worcestershire sauce, mustard, dried parsley, Old Bay, and the sauteed onion. The mixture will be fairly thick.
- Fold in the crab gently. Use a folding motion instead of aggressive stirring, so the big pieces stay mostly intact, but break up just a little bit. (See my tips below!)
- Form and chill. Shape the crab mixture tightly into 8 patties and place them in a single layer on a lined baking sheet or cutting board. Cover with plastic wrap and refrigerate for about an hour, or overnight if you can. I didn’t use to do this, but now highly recommend this step because it helps the crab cakes stay together when you flip them.
- Pan fry until golden. Cook the crab cakes in olive oil for a few minutes per side, until golden brown. They won’t all fit in the pan at the same time, which is fine! I do two batches of four and add a little more olive oil for each batch.
My Tips For Texture & Flipping
- If your crab meat feels very wet, pat dry with paper towels. Extra liquid can water down your crab cake base, making it too delicate.
- For the best texture, fold gently and leave some chunks of crab. That’s why I mix all the base ingredients first and then add the crab last, so it doesn’t break down too much. A folding motion works best rather than aggressive stirring.
- Don’t leave huge chunks of lump crab, either, because they can make the crab cakes fall apart. The sweet spot is to break jumbo lump crab pieces into 2, 3, or 4 pieces each as you stir, but not turn them to mush. You don’t want the mixture completely smooth. When I use regular lump crab meat instead of jumbo, I don’t have to break them up as much.
- I highly recommend refrigerating before cooking. I used to fry these right away but they fell apart fairly often, and some readers reported the same thing. At least an hour in the fridge helps them stay intact, but I often do overnight.
- Form the patties tightly to help them stay together. I press them tightly with my hands as I go, and again right before frying if they seem loose.
- Dice the onion very small. Large pieces can make the crab cakes fall apart.
- Use the right pan to reduce sticking. I recommend a ceramic-coated nonstick skillet (I used this ceramic one in my picture above — the surface has held up well!), or stainless steel with enough oil to keep the surface well coated. I find these crab cakes tend to stick in cast iron.
- Preheat the oil well before adding the crab cakes. This helps reduce sticking as well.
- A thin spatula makes it easier to flip. I like this mini cookie spatula, even though that’s not its intended purpose, because it’s so thin and slips under a delicate crab cake easily.
- Be patient and don’t flip too soon. You want the outside to form a nice golden crust before flipping. If the crab cakes start to break apart when you try to flip and seem light, push them down with a spatula and continue cooking before you try again.
- Watch the heat. You may need to turn it up or down to get the right browning. These are best when they have a golden crust but aren’t so dark that they taste burnt.
- While you cook the second batch, keep the first batch warm in a low-temp oven. I usually set it to 200 degrees F. Don’t do this for longer than 20 minutes, or the centers start to dry out.
Crab Cake Recipe (More Crab, Less Filler!)
My Maryland crab cake recipe has more crab and less filler for tender, chunky centers and a golden crust. Multiple binders & cooking options!
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Heat a tablespoon of olive oil in a large nonstick skillet over medium heat. Saute the chopped onion for 4-6 minutes, until translucent and lightly browned.
-
Meanwhile, in a large bowl, mix the almond flour, egg whites, mayonnaise, Worcestershire sauce, mustard, dried parsley, and Old Bay seasoning. When everything is well combined, add the sauteed onions, along with any oil left in the pan.
-
Fold in crab meat very gently. Try to avoid breaking up the lumps of crab meat.
-
Form 8 patties and place on a lined baking sheet or cutting board. If possible, refrigerate for at least 30-60 minutes, or overnight (This will help the crab cakes stay together when frying.)
-
Fry crab cakes on a skillet over medium heat, in two batches of four. Use about two teaspoons of oil for each batch, and cook for about 3-4 minutes per side, until browned on both sides.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 crab cake
- Tips: Check out my recipe tips above to help you get the best crab cakes with the right texture and prevent them from falling apart.
- Store: Keep cooked leftovers in the refrigerator for up to 3-4 days.
- Meal prep: Shape the crab cakes up to 1 day ahead, cover them, and refrigerate in a single layer. I do this often when I make these!
- Reheat: Warm them in a hot skillet over medium-low heat, so they don’t get too dark. The microwave or air fryer works too.
- Freeze: I usually double the batch to freeze! Freeze uncooked patties on a parchment-lined tray, then wrap and stash in a freezer bag for up to 3 months. Thaw overnight in the fridge and cook as usual.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Crab Cake Recipe
Can You Bake Or Air Fry Crab Cakes?
Yes! I prefer to pan fry for a truly browned crust, but baking and air frying are convenient, more hands-off options. Since my crab cake recipe uses very little filler, refrigerate the formed patties first and handle them gently.
- Bake – Arrange the crab cakes on a parchment-lined baking sheet and brush or spray the tops lightly with olive oil. Bake in the oven at 425 degrees F for 12-15 minutes, until set and lightly golden. For a deeper golden color, pop them under the broiler for 1-2 minutes at the end.
- Air fry – Preheat the air fryer to 375 degrees F and lightly grease the basket. Arrange the formed cakes in a single layer without touching, then lightly spray or brush the tops with oil. Air fry crab cakes for 8-10 minutes, until golden and set in the center. You can try flipping them, but I usually don’t when I air fry.
For an even richer flavor, you can replace the olive oil spray with a small pat of butter on each crab cake (I do 1 teaspoon on each). A reader suggested this and I really enjoyed it!
Serving Ideas
One crab cake is ideal for an appetizer, or I serve 2 for a meal. Either way, I like a squeeze of fresh lemon at the end, then add one of these simple pairings:
- Sauces – My fave is spicy mayo, pictured above! Aioli, tartar sauce, or remoulade also work well.
- Vegetables – Pair these with air fryer asparagus or roasted eggplant for a simple dinner.
- Brunch – Maryland crab cakes are perfect for making brunch feel a little fancy! Serve them with my asparagus casserole (with hollandaise drizzled over both!) or simply breakfast casserole.
- Salad – I served arugula salad in the picture above, but my spring mix salad or even fall salad also pairs nicely, depending on the season.
104 Comments
MMC
1We thought these were great – a little tough to keep together when cooking, but the 30 mins in the refrigerator helped. We will try them again – added a little jalapeño to the pan while sautéing the onions and thought it added a nice flavor element. the onions and thought it added a nice flavor element.
Maya | Wholesome Yum
0Just an update, I’ve adjusted the filler amounts a bit and added some extra tips to help keep these together. Hope this helps for next time!
Wholesome Yum D
0Glad they were a hit! Chilling the mixture definitely helps, and that little jalapeño twist sounds so good! Hope round two is even better!
Glenn A Kiesel
1Unfortunately, the crab cakes were way too salty… The bay season I think was the culprit if I were to make them again I would reduce it by 50 to 75%.
Maya | Wholesome Yum
0Hi Glenn, This is an older comment, but wanted to update in case you or others see it — I’ve updated the recipe to use less seasoning, so it shouldn’t be too salty now. Thanks for the feedback!
Becky
1I’m from the Eastern Shore (Delmarva) and we usually make our MD crab cakes with saltine crackers as filler – but not a lot of them. We don’t like binders! I don’t fry mine in a pan or form with my hands – I scoop with a half-cup measuring cup and place it directly on the silpat in my pan and stick in the fridge so they hold their shape. After I add a pat of butter to the top of each, I bake at 350 until golden. Looking forward to trying these!
Rebecca C
0Becky, What keto binder would you use instead of the saltines?
Tom
1This is the best and easiest crab cake recipe, even if you’re not counting carbs. I have made this recipe more than a dozen times now, and it has never disappointed.
Brittani
1I made these tonight and they were sooooo good. I didn’t use lump crab meat, I used claw crab meat and wild caught special crab meat because it was cheaper ($10 per half lb vs almost $20 per half lb). I was nervous that without the large lump crab meat it would not be as good but to my surprise they were delicious! The flavor was awesome! They came together real nice. I did refrigerator for about an hour before cooking and that def helped hold them together during the cooking. Thanks so much for this awesome recipe that I could enjoy guilt free!
Alicia
1Wow. These were amazing. Crab cakes are usually hit or miss with me. I love crab but most crab cakes have too much filling for my taste. Not these! They were delicious. I made 4 and froze 4. Of the 4 I made, 2 of them held together well, the other two a little less so. I think the trick will be to make them a little smaller and a little flatter next time. Thank you for such a fantastic recipe.
Samantha
0Tried these tonight! Overall good but if you are using pork rinds instead I suggest going lighter on the seafood seasoning. They were a touch salty. I got full off of just one! I used a garlic aioli as a sauce topper and it complements them well.
Maya | Wholesome Yum
0Sorry I didn’t get a chance to reply. I’m glad you liked these, Samantha! Adding a note about the salt: I reduced the seasoning recently, so the salt shouldn’t be so much of an issue, but pork rinds can still make them to salty.
Linda
0I used green onions instead of onion. I also put red bell pepper and celery all three added to a 1/2 instead of putting only 1/2 cup of onions. I did sauté the green onion red bell pepper and celery first. I didn’t put in a tablespoon of old bay seasoning, to me it was too much, so I put in 1 teaspoon instead. I also used 1/4 cup of regular beaten eggs I beat two of them but it was a little too much so I threw out the rest. I also used d
Maya | Wholesome Yum
0Thank you for sharing your version, Linda! I hope you liked them.
Patricia Rooney
0Can I substitute crab for tuna?
Maya | Wholesome Yum
0Hi Patricia, Maybe, not sure if you’d need other changes so you’d have to try and see. I do have a tuna patty recipe that’s already tested!
Luanne
0Can you use a whole egg in place of the egg white? How many large eggs do I need to make 1/4 of egg whites? Plan on making this recipe.
Maya | Wholesome Yum
0Hi Luanne, I really recommend using egg whites in this recipe, as they bind more firmly and allow for less of the binder overall. 1/4 cup egg whites is technically the same volume as just under 1.5 eggs, but the binding power is different. You could try just 1 egg, but they might fall apart, whereas 2 might be too much.
Tracy S
0How would you suggest baking these if I’d prefer not to pan fry?
Maya | Wholesome Yum
0Hi Tracy, Yes, you can bake them instead!
Tami
0I would love to try this recipe, but Crab is a little expensive here. Would imitation crab work for this recipe?
C
0Try it with tuna, shrimp or salmon instead of crab.
Wholesome Yum D
0Hi Tami, Imitation crab is usually higher in carbs but you could definitely try it out.
eden
0These were SO GOOD!! We love crab cakes and this recipe was perfect!
Jessica
0These were incredible! I was getting so tired of what we were eating on our meal plan and needed something different. These were PERFECT! Thank you!
Cate
0This recipe looked good to me but I didn’t have the lump crab so I used regular canned crab and mixed it with diced shrimp. Everything else I followed exactly. The crab cakes fell apart. The Taste was very good but I had to add a lot more mayonnaise on my second batch to hold everything together.
Toni
0This turned out so good!! My kids enjoyed it!
Katie
0I love how easy these are to throw together. Perfect for parties with friends!
Elisa
0Absolutely wonderful! Really delicious and importantly, SUPER easy!! Used canned crab and worked well, will try with tuna
Jodi
0Hi there – I would love to try this recipe however my son has an egg allergy. Do you think I can omit the egg or do you have another suggestion to try to help bind them? In baking I use a flax egg but not sure it would have the same effect with this. Your recipes are wonderful – thank you!
Maya | Wholesome Yum
0Hi Jodi, You could try a flax egg, but I think it wouldn’t be sturdy enough here, I’m sorry. You’d also have to use egg-free mayo if you still want to try it.
Andrea
0I can’t get over how much I love this recipe. I think it’s my favorite of yours.
Kimberly Gaffney
0This recipe is so flavorful! So yum! Easy to put together and so happy I tried it. I did have an issue with keeping crab together. That did not I stop it from being delicious. I’m thinking it’s the temp I started cooking the cakes at or not enough, or wrong olive oil or maybe the pan?
Wholesome Yum M
0Hi Kimberly, Did you refrigerate the recipe before cooking them in the pan? This helps them to stick together.
Lily
0What could I swap for the Mayo?
Maya | Wholesome Yum
0Hi Lily, It won’t be exactly the same, but you can try either a whole egg (in addition to the whites) or replace the mayo with sour cream and add an extra egg white.
sheila haliotis
0Excellent…served them with your Low Carb Dipping Sauce.
Sarah Munsil
0Absolutely loved these. Easiest crab cake recipe I’ve seen. Decadent without being too rich. Everyone loved them.
Danni Cook
0Very expensive recipe, with disappointing results. Mustard is overpowering to the crab. Crab cakes broke apart during the frying process, so it was like scrambled mustard. Would not make it again.
Wholesome Yum M
0Hi Danni, I am so sorry this recipe didn’t work out for you. Did you happen to refrigerate them before cooking? That helps to bind them together better. Without bread crumbs, crabcakes are more delicate, so the time in the fridge really helps to hold them together.
Stephanie Watson
0When shopping for this recipe it shows that the dried weight of the canned crab as a little over 4 ounces. So would I need 4 cans for this recipe to get a pound?? I can’t wait to try these
Wholesome Yum M
0Hi Stephanie, That is correct.
Kathy Werle
0These may have been the best crab cakes and remoulade I’ve ever had. Wish crab wasn’t so expensive, or I’d fix these weekly! Fixing them was a snap, and I’m just learning how to cook.
ADAM L BAYNARD
0Do you cook the crab meat first? I don’t know if I can get lump crab meat so I was going to buy crab legs and take the meat out. I’m assuming I need to cook the legs first and then take that meat out. Thanks!
Wholesome Yum M
0Hi Adam, Lump crab meat packaged in cans is always cooked and pasteurized. If you cannot find lump crab meat local to your area, steam your crab legs and use the cooked meat for crab cakes.
Kendra Gainey
0These were amazing! I replaced the old bay with ” Slap yo mama” Seasoning to add a little spicy flare. Only issue is they fell apart. I molded them back together as I plated, but how can I avoid this?
Wholesome Yum M
0Hi Kendra, The best way to prevent them from falling apart is to refrigerate the crab cakes before cooking them. Refrigeration helps them to stick together better than shaping and cooking right away.
V Blackert
0Using a large enough pan to allow room to turn the cakes and not turning them too soon will help them stay together, too. Give it the full 3-5 minutes and let the crust form before you gently turn them with a sturdy spatula. These cakes are so light and delicious and I love the crispy crust.
Just Zee
0This is the best crab cake recipe EVER!! They are delicious. I’ve made them twice now and as a seafood fan I could and would never get tired of eating these.
Mary
0The best crab cake recipe I have ever tried low carb or not and it was so easy to make! The tip of leaving the cakes in refrigerator for 30 minutes (if possible) was great as none of the crab cakes fell apart. The only thing I adjusted was the old bay seasoning – I cut the amount in half as personally it was a bit salty with the full amount. Thank you for this recipe – it is a hit and now a family favorite!
Maya | Wholesome Yum
0I’m so happy you thought this was the best, Mary, thank you! Yes, cutting the Old Bay by half was the right call and I actually did the same recently. The recipe card now reflects that.
Brendan O
0Worchersire sauce has gluten in it….
Wholesome Yum M
0Hi Brendan, Yes, Be sure to find a brand that is gluten-free.
Patricia Richetto
0Just love, love, love the recipes on your website. Everything I have tried has been a winner. Non Keto Husband is picky, so, your keto culinary skills really make mealtime pleasant 🙂 Thank you!
Dee
0OMG! This was probably the best crab cake (keto or non) I have ever eaten. My 11 year old smashed 3 of them and she tends to shy away from anything “keto/low carb”. Thank you.
Julie
0I super loved these but they did not hold together at all…I should have read the comments. Next time I’ll add more mayo and chill overnight (a friend suggested this). The appetizer sauce that is linked in the recipe was super yummy too!
Christi
0These were great! I was skeptical at first that they would stay together since it seemed very liquidy. I could only put them in the refrigerator for about 10 minutes, but they stayed together and tasted great! I added a little smoked paprika on top while cooking.
Dave
0The recipe calls for Worcestershire sauce. Most contain gluten. Made of malt vinegar or barley. In order to be gluten free you’ll need to use gluten free Worcestershire sauce. Great recipe!!
CHRISTINA WARNER
0These tasted great but did not hold up at all? Any suggestions would be appreciated. I did refridgerate for about 3 hours.
Wholesome Yum M
0Hi Christina, I’m sorry this recipe didn’t turn out as expected. If your mixture was too crumbly and wouldn’t stick together, then you can adjust the amount of mayo used in the recipe. Adding an additional teaspoon or two can make a big difference if your mixture is dry. Also, be sure to finely chop the onion. Large chunks of onion can also keep the mixture from sticking together well.
Sarah
0So I accidentally put in double the mayo (oops). Oh my goodness these are amazing. One of them started to crack and fall on the side, but mostly because I wasn’t careful when flipping. Thank you so much! I felt like I was back in a Daytona Beach when I was 18 eating crab cakes and watching the waves. These are really really good!!!
Janis
0Will these work in a Cuisinart air fryer? What temp and how long do you think? I’m a total newbie with the air fryer…
Maya | Wholesome Yum
0Based on my new recipe testing, I can confirm the air fryer will work. Adding it to the post now!
Wholesome Yum M
0Hi Janis, I am not sure an air fryer will work with this recipe. I wouldn’t want the crab cakes to fall apart on you, so I think cooking them on the stove top is best.
Amanda
0Man, I did something wrong because mine totally fell apart. I refrigerated them before cooking and everything. They tasted great, though!!
Carey
0These were amazing! The only change I made was using dry mustard instead of regular mustard. I will be doubling recipe in the future and freezing, they were that good.
Ginger
0We love crab cakes , but we ended up throwing these out. The were over seasoned and you couldn’t taste the crab at all. Maybe it was the crab I bought? So disappointed.
Angela Harris
0Best I have ever made. Thanks so much.
Julee GittemeierTarver
0Wow, this recipe is delicious, I am from Maryland and I am obsessed with crab. This was one of the best crab cakes I ever had and only the second I made. Two things that I’d add is that I decided to drain the crab in a colander first and I should have decided to pick out shells too. Maya you make my life delicious!
Alison Williams
0Can I bake the crab cakes instead of frying them
Maya | Wholesome Yum
0Hi Alison, The frying method gives you the best golden outside, but I’ve included other methods in the post. Yes, you can bake them!
Kimberley Werr
0I splurged on really good crab meat and made these for myself and my mother, 66 and 87 respectively. They were absolutely delicious as made exactly according the recipe and instructions except we don’t like Bay Seasoning so I used a Penzeys seasoning that I love. DELICIOUS and no trouble with texture when the instructions are followed as written.
I’ve made at least 1000 crab cakes in my short life and I believe these to be superior. Thank you for a fabulous recipe and lovely site. I will be buying your cookbook and that is saying something because I have been downsizing and getting rid of most of my cookbooks.
Aimee
0What is the white dipping sauce on the side in your picture? Recipe for it?
Wholesome Yum
0It’s tartar sauce, Aimee!
Danielle
0Hi. This recipe looks so good. At what point do you recommend freezing? Before or after frying?
Wholesome Yum
0Hi Danielle, you can freeze these before frying. Freeze them uncovered until firm, then double wrap tightly and freeze again. You’ll want to make sure they’re fully thawed before frying.
Lois
0I used imitation crab meat looks. More lumpy than the pics….hope they work out
Barbara
0If you used imitation crabmeat these will not be low carb. Imitation crabmeat has starch and sugar in it and lots of other stuff. Just google it if you want a more complete list of ingredients.
Alyssa
0These were SO good!! I made them for dinner tonight and followed the recipe to a T. My family loved them. I probably ate one more than I should have! I’ve tried many crab cake recipes in the past and this was definitely our all time favorite. Will for sure be making these again soon! Thanks for the awesome recipe 🙂