Crab Cakes 2


This is a dish you can make when you don't have any meat out for supper.
Serve them with a salad or as a first course at a dinner party.
I have doubled and tripled the recipe and it always turns out great.
I clipped the recipe from a magazine years ago and have tweaked it a bit over the years.

  • 1 6 ounce can of crabmeat, drained and flaked, or 1 6 ounce package fresh or frozen lump crabmeat, thawed and drained
  • 1 egg slightly beaten
  • 6 tablespoons fine dry bread crumbs, divided (regular or Panko crumbs)
  • 2 tablespoons finely chopped carrot
  • 2 tablespoons finely chopped celery
  • 1 tablespoon finely chopped red pepper
  • 1 tablespoon finely chopped green onion (green part only)
  • 2 tablespoons mayonnaise
  • 3/4 teaspoon dry mustard
  • Salt to taste
  • 1/4 teaspoon. bottled hot pepper sauce
  • 2 tablespoons olive oil
  1. Drain crabmeat.
  2. In a medium mixing bowl, combine egg, 4 tablespoons of bread crumbs, carrot celery, onion, mayonnaise, dry mustard, salt and hot pepper sauce.
  3. Gently stir in crabmeat just until combined.
  4. With wet hands, gently shape mixture into four ½ inch thick patties . Or you can make them smaller if serving as an appetizer. Mixture will be a bit crumbly.
  5. Pace remaining bread crumbs in a shallow bowl and gently coat both sides of each crab cake.
  6. In a large skillet, heat oil over medium heat.
  7. Add crab cakes.
  8. Cook about 3 minutes on each side or until golden brown and heated through.
  9. Serve immediately with lemon wedges, if desired and Tartar Sauce.
Tartar Sauce:

  • 1/2 cup mayonnaise,
  • 1 tablespoon chopped celery leaves,
  • 1 tablespoon sweet or dill pickle relish
  • 1 tablespoon chopped green onion
  • 1/2 teaspoon prepared mustard
  • 1/4 teaspoon celery salt.


  1.  In a small bowl, stir all ingredients together.
  2. Refrigerate until serving.

9 comments:

  1. I've been planning to make the salmon cakes posted here recently...and now I've got another seafood quickie to try. Thanks, Bev.

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  2. i do love salmon cakes but have never tried the real deal with crab cakes.
    you bet this will be on the menu next grocery shop.
    thanks for sharing this.

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  3. I have never made crab cakes but I sure want to now. I love that there are veggies added and the tartar dip sounds good too.

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  4. Hi Ladies, I found this blog by clicking through some other blogs and I think it's great! It's so nicely organized and informative. How did you set it up so that people could print your recipes? I write a little food/recipe blog and would love to add that feature.
    I'll be visiting this often! Have a great day!

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  5. Bev, these look awesome ..and I will certainly try them too .. have you ever used the fake crab at Costco to make these? I often buy those packs. . and I wonder if they would work.

    Allison ..I just googled what I wanted and found a site that provided the code and I entered it as they said. . good luck.

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  6. Lovella - no, I have never used the imitation crab to make these. I think it is too firm a texture. This recipe seems to need the flakes of crab. You could try it though and let me know. I think you would really have to flake or shred it to get it to blend well with the rest of the ingredients.

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  7. I got this recipe from you afew years ago and have made them a number of times. Glad to have the recipe at my finger tips. Kathy

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  8. mmm, this sounds good, I've never made crab cakes before, I'll have to give these a go

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  9. That's the recipe I was looking for.. really nice. I am big lover of seafood and have a great experience of seafood restaurant in Greensboro.
    www.neworleansbarandgrill.com

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