Crab Cakes

 Who doesn’t love good crab cakes?

Crab cakes are surprisingly easy to make. I buy the cans of lump crabmeat (usually from Costco). You have to be careful to handle the crabmeat  gently as it can shred easily and the delicacy of a crab cake really is in preserving the “lumps”. Here is one of the ways I make crab cakes.

Crab Cakes

 1 can of lump crab meat ( 16 oz)

3/4 cup bread crumbs (I use panko but any will do)

Seasoned crab meat

Seasoned crab meat

1 eggs beaten

1/3 cup mayonnaise

2 tsp Dijon-style mustard

1 teaspoon old bay seasoning/ Emeril’s  Original Essence (or any seafood seasoning you like)

2-3 tablespoons chopped fresh parsley

 Salt and pepper to taste

1/4 cup of fine bread crumbs for coating

Crab cakes being cooked

Crab cakes being cooked

  • Gently mix crab meat, 3/4 cup of bread crumbs, eggs, mayonnaise, mustard, seasoning, parsley, salt and pepper.
  • Shape them into patties.
  • Coat the crab cakes with the fine bread crumbs.
  • In a skillet over medium heat, heat olive oil and add the crab cakes in batches of 3-4. 
  • Cook for 2-3 minutes and flip over gently.
  • Cover and cook for 2-3 minutes till it is cooked through.
  • Serve immediately on a bed of salad greens with horseradish sauce (I love Boars Head).
Crab Cakes

Crab Cakes


Boars Head Horseradish Sauce

Boars Head Horseradish Sauce



2 thoughts on “Crab Cakes

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