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Robert Duvall’s Mother’s Crab Cakes Recipe

September 9th, 2007 · 12 Comments

Robert Duvall’s Mother’s Crab Cakes Recipe
(courtesy Cd Kitchen.com)

Robert Duvall Crab Cake RecipeThe Crab Cake Guy had to search long and hard to find this recipe. Courtesy of Robert Duvall’s mother these crab cakes are world famous and the taste is worth a star on Hollywood Boulevard.

Ingredients
1 pound crab meat, jumbo, lump or back-fin
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 small onion, grated
1/2 tablespoon mustard powder
18 Ritz crackers, crumbled

Directions

  1. Combine all ingredients except the crackers. Add crackers crumbs in as close to sautéing as possible so that they crab cakes don’t get too moist from the other ingredients. Form into patties the size of hamburger patties.
  2. Sauté in frying pan over medium-to-high heat in butter, 10 minutes per side. Make sure that it’s crispy outside but moist and juicy inside.
  3. A simple tartar sauce to accompany the crab cakes can be made by mixing mayonnaise, grated onion and lemon juice.

This recipe for Robert Duvall’s Mother’s Crab Cakes serves/makes 6

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading
The Marshall Field’s Cookbook

Tags: Crab Cake Recipes · crab cakes

12 responses so far ↓

  • 1 Star Sightings » Blog Archive » Robert Duvall’s Mother’s Crab Cakes Recipe // Sep 18, 2007 at 3:04 am

    [...] unknown wrote an interesting post today onHere’s a quick excerptRobert Duvall’s Mother’s Crab Cakes Recipe (courtesy Cd Kitchen.com). The Crab Cake Guy had to search long and hard to find this recipe. Courtesy of Robert Duvall’s mother these crab cakes are world famous and the taste is worth a star … [...]

  • 2 mike simmons // Apr 19, 2009 at 9:19 pm

    on robert duvalls mothers crab cakes .
    i do not understand the part in step one about : add cracker crumbs in as close to sauteing as possible.
    thanks
    mike

  • 3 George // May 2, 2009 at 2:18 pm

    Have used this recipe for years-found it on Oprah’s site. Best crabcakes I ever had!

  • 4 Cathy // May 8, 2009 at 3:45 pm

    To: Mike Simmons
    It means wait until the last minute before frying.
    From: Cathy in Dyersburg, Tn.

  • 5 Jo Williams // Aug 1, 2009 at 6:25 pm

    I also got this recipe years ago, on the Oprah website. I substitute the cayenne pepper for about 2 tablespoons of Old Bay. Just my preferance. I think the Old Bay and Maryland crabs go together so well.

  • 6 Laura // Jan 17, 2010 at 3:40 pm

    I’m looking for a recipe for a deviled crab that is made like some sort of stuffing (with bread crutons) they sell it locally at Coleman’s Fish Market in Wheeling and it is the best! Would love to make it if anyone knows how.

  • 7 Laura Allen // Feb 15, 2010 at 2:05 pm

    I worked in a restaurant that used this recipe in Washington state. It sold out every night. After moving back to Arkansas I use this recipe at home. I have to use the can crab since we are unable to get fresh. When I fix it for my friends, they rave about how good they are. Thank you, Robert Duvall’s mother.

  • 8 E Walsh // Sep 4, 2010 at 1:49 pm

    For mustard powder, any one use Colman’s English Mustard Powder? It’s spicy and wonder with it and the cayenne pepper if it would make the crab cakes to spicy?

  • 9 Cole Clark // Feb 25, 2011 at 7:26 am

    I lived for many years in Leesburg, VA and would often visit Duvall’s restaurant in The Plains, VA called The Rail Stop. One night after having dinner we noticed that the crab cake recipe from his mother had been reproduced and left in a stack near the front of the restaurant. I took a copy and still have it to this day. It’s similar to the one shown here but calls for Saltine crackers instead of Ritz.

  • 10 Susan Shepeta // Aug 5, 2011 at 7:37 pm

    I have used this recipe for years as well and had gotten it from my mother who got it off of Oprah’s show one day. We do not add the onion and we substitute the ritz for the keeblers townhouse crackers (the white buttery flavor) green box. It gives them a nice flavor. We also shape them into balls and deep fry them.

  • 11 crabbing for dinner – easiest way to cake it up | crunchtime // Aug 11, 2011 at 10:54 am

    [...] cake recipes from the Queen of Butter to allrecipes to an academy award winner’s mother seemed to share one ingredient – the Ritz cracker. There are foods worse than Ritz [...]

  • 12 Peggy // Dec 7, 2011 at 9:04 pm

    I remember Robert mentioning this recipe when he was a guest on a talk show about 8 or 9 years. I had never eaten or made crab cakes before & decided to give the recipe a shot It is the ONLY recipe I use and am proud to serve them to guests. I do, however, cut the Cayane pepper in half so that it’s not too overpowering to the crab.

    Thanks “Mom” Duvall!!

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