Crab Cakes

Crab Cakes – Great Appetizer or Entree

I happen to love crab cakes and these are the best I’ve ever eaten. I got the recipe from Cuisine magazine. Absolutely delicious and easy to make!!!


Every time I make them I hear a lot of oohs and ahhs and requests for the recipe.

It’s really hard to go wrong with that great crab flavor for a good seafood dish, either as an appetizer or as part of the main meal.

There’s a local family-owned restaurant in town known for their crab cakes. My friend said they were the only crab cakes she liked until she tried these. These are even better.

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Crab Cakes
Prep Time
20 mins
Cook Time
15 mins
Chill Time
1 hr
Total Time
1 hr 35 mins

These Crab Cakes are really easy to make and taste great.

Course: Appetizer
Cuisine: American
Keyword: Crab Cakes
Servings: 6
Calories: 195 kcal
  • 3 tablespoons butter
  • 1/3 cup red pepper diced
  • 1/3 cup celery diced
  • 1/3 cup yellow onion diced
  • 1/2 cup dried breadcrumbs
  • 1/4 cup scallion minced
  • 1/4 cup mayonnaise
  • 1 egg
  • 2 tablespoons minced parsley
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons lemon juice
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1/4 teaspoon Tabasco sauce
  • 1 lb lump crab meat
  1. Saute the red pepper, celery, and onion in the butter 5 minute. or until tender. Cool slightly.
  2. In a bowl, combine all the rest of the ingredients EXCEPT crab meat. Combine sauteed vegetables with mixture.
  3. Pick through crab meat for shells or cartilage.
  4. Using your fingers, gently blend the crab into the mixture. This helps preserve the large pieces of crab.
  5. Shape crab mixture into cakes. Chill in the refrigerator for at least 1 hour.
  6. I've made the the day before and left in frig overnight. Broil cakes for 3-4 minute. or until browned.
  7. Turn them over carefully. I use a spatula and my fingers so they don't fall apart.
  8. Broil other side for 3-4 minute.
  9. Place them on a platter and garnish with parsley and lemon. Serve cocktail sauce and tartar sauce with them.
  10. I've also made the cakes much smaller and served them as appetizers.



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Recipe based on one by ckambic
Photo by Diana Johnson