Chesapeake Bay Crab Cakes for a Crowd


  • 24 lbs crab meat
  • 6 sticks butter
  • 3 cups chopped onion
  • 6 cups bread crumbs
  • 2 dozen eggs, beaten
  • 1/4 cup dry mustard
  • 1/2 cup old bay seasoning
  • 6 tbs kosher salt
  • 2 tbs black pepper
  • 1 lb flour for dredging
  • peanut oil for frying
This is a recipe that will serve a crowd of 50. It may be reduced or increased as desired.

  • Melt butter, add onions and cook until tender and lightly browned.
  • Mix crab meat, onions, bread crumbs, eggs and seasonings.
  • Form into small cakes and roll in flour, knocking off excess.
  • Fill a large sauce pan or deep fryer 1/3 full with oil and heat to 375 degrees.
  • Fry the crab cakes in the oil in batches until golden brown. About 3-4 minutes.
  • Drain on paper towels.
  • Serves 50.  2 (5 oz) crab cakes each.

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