Tuesday, April 21, 2009

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 oz. can of crabmeat, drained and flaked, 0r 1 6 oz. pkg. fresh or frozen lump crabmeat, thawed and drained
1 egg slightly beaten
6 Tbsp. fine dry bread crumbs, divided (regular or Panko crumbs)
2 Tbsp. finely chopped carrot
2 Tbsp. finely chopped celery
1 Tbsp. finely chopped red pepper
1 Tbsp. finely chopped green onion (green part only)
2 Tbsp. mayonnaise
3/4 tsp. dry mustard
Salt to taste
1/4 tsp. bottled hot pepper sauce
2 Tbsp. olive oil

Drain crabmeat.
In a medium mixing bowl, combine egg, 4 Tbsp. of bread crumbs, carrot celery, onion, mayonnaise, dry mustard, salt and hot pepper sauce.
Gently stir in crabmeat just until combined.
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.
Pace remaining bread crumbs in a shallow bowl and gently coat both sides of each crab cake.
In a large skillet, heat oil over medium heat.
Add crab cakes.
Cook about 3 minutes on each side or until golden brow and heated through.
Serve immediately with lemon wedges, if desired and Tartar Sauce.

Tartar Sauce
In a small bowl, stir together:
1/2 cup mayonnaise, 1 Tbsp. chopped celery leaves,
1 Tbsp. sweet or dill pickle relish,
1 Tbsp. chopped green onion
1/2 tsp. prepared mustard
1/4 tsp. celery salt.


  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.

  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.

  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.

  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!

  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.

  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.

  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

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

  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.