From Betty Crocker

Try this crab cake recipe from Betty Crocker.

Crab Cakes

From Ladies' Home Journal

Lump or jumbo crabmeat is combined with lemon juice, mayonnaise, hot pepper sauce, celery, and red sweet pepper for these tasty little appetizers.

Mini Crab Cakes

From Better Homes and Gardens

This Maryland specialty, pan-fried patties of crab meat coated with bread crumbs and flavored with lively seasonings, is quick to make.

Maryland Crab Cakes

From Fine Cooking Magazine

This crab cake is the real deal--no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes--soft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.

Classic Maryland Crab Cakes

From Better Homes and Gardens

This bite-size version of an East Coast classic makes a terrific appetizer for any party.

Maryland Crab Cakes with Horseradish Sauce

From Better Homes and Gardens

Homemade crab cake appetizers will be the hit at summer parties or holiday entertaining.

Miniature Crab Cakes

From Campbell's

Pesto Crab Cakes

From Betty Crocker

From Betty's Soul Food Collection... Serve crab cakes with a little kick. Taco seasoning and corn are the flavor boosters in this recipe.

Corn 'n Crab Cakes

From Food & Wine

Growing up in Silver Spring, Maryland, cooking-club member DeeAnn Budney attended all-day Chesapeake blue crab feasts organized by the Veterans of Foreign Wars. Now that she lives on the West Coast, she makes these fantastically spicy crab cakes with sweet Dungeness crab meat, but either kind works.

Crisp Cayenne-Spiced Crab Cakes

From Food & Wine

Instead of bread crumbs, chef Stephanie Sokolove uses crushed pretzels to bind and crust her chunky crab cakes. She sometimes bakes them in her outdoor oven.

Pretzel-Crusted Crab Cakes

From McCormick®

Serve these miniature crab cakes as a holiday appetizer or at brunch. Rubbed sage and orange zest season the crab cake mixture and dried cranberries add festive color.

McCormick® Cranberry-Sage Mini Crab Cakes

From Family Circle

These mini crab cakes served with a mayonnaise and caper sauce are an appetizer that's guaranteed to disappear quickly.

Mini Crab Cakes

From Midwest Living

A bed of stewed black beans and a pineapple salsa topper give these fried crab cakes extra zest. Serve as an appetizer or a lunch entree.

Company-Pleasing Crab Cakes

From Fine Cooking Magazine

In true restaurant fashion, you'll need a ring mold to build these "cakes" so that they hold their shape.

Lime-and-Coconut-Marinated Peekytoe Crab Cakes with Tomato Chutney

From Better Homes and Gardens

Ground red pepper gives these appetizer crab cakes a bit of kick.

Creole Crab Cakes

From Better Homes and Gardens

A light dusting of bread crumbs and cornmeal makes a crisp, golden coating for these perfectly seasoned crab cakes.

Florida Crab Cakes

From Midwest Living

Chili powder and cumin season these hot and crispy crab cakes. They're served with a fresh tomato and cilantro sauce.

Heartland Crab Cakes

From Kellogg's

Chipotle chili pepper sauce, made from smoked jalapeno peppers, lends a complex, smoky flavor to tasty crab cakes.

Corn-Crab Cakes with Chipotle Sauce

From EatingWell

We've taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins. For the best taste, look for pasteurized crabmeat in the refrigerator case at your market's fish counter, a better choice than canned varieties. Make It a Meal: Try these cakes with some tangy tartar sauce and coleslaw.

Muffin-Tin Crab Cakes