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Crab Cakes

Crab Cakes

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

Course Appetizer
Cuisine American
Keyword Crab Cakes
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
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.