Crab cakes

Crab cakes

Crab cakes

Crab cakes photo 1
Crab cakes photo 2
Crab cakes photo 3


  • garlic, minced - 1/2 tsp
  • onion, minced - 1 Tbsp
  • celery, finely diced - 1 Tbsp
  • mayonnaise - 2 Tbsp
  • whole egg - 1 item
  • salt - 1/8 tsp
  • black pepper - 1/8 tsp
  • Dijon mustard - 1 tsp
  • Old Bay Seasoning - 1 tsp
  • cup bread crumbs - 1/4 item
  • crabmeat, preferably lump - 1 lb
  • oil for saut?Šing - 2 Tbsp

How to make crab cakes:

In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs. Using gloves, gently mix in crabmeat, then add bread crumbs. Spread a thin layer of plain bread crumbs on a work surface. Form crab mixture into balls and place on crumbs. Gently flatten balls and form cakes about 1/2 inch thick. Refrigerate. In a saut pan, heat oil and gently slide cakes and brown two at a time. Brown on each side approximately 2-3 minutes. Turn down heat to simmer and cook another 5-8 minutes.

Note: Don't be tempted to increase bread crumbs. Can be used as a appetizer, in a sandwich with tartar sauce or beside a salad.

Recipe categories: Seafood, Shellfish, Crab.

Crab cakes
Average rating: 2.7 of 5, total votes: 6
Cook. Time: PT20M
Total Time: PT20M

Cause of complaint:

Related ingredients:
salt, flour, lemon juice, tabasco sauce
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