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Nutrition Facts
Serving Size 1 (125g) Recipe makes 10 servings
Calories 139
Calories from Fat 62		(44%)
Amount Per Serving		%DV
	Total Fat 6.9g	10%
	Saturated Fat 2.8g	13%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 66mg		22%
Sodium 416mg		17%
Potassium 255mg		7%
Total Carbohydrate 7.4g		2%
	Dietary Fiber 0.6g	2%
	Sugars 1.5g
Protein 11.8g		23%
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Summer Lunch Al Fresco

Chef Regina V. Smith

Crab Cakes

Recipe #81656 | 28 min | 20 min prep | add private note

⁽³⁵⁾ RATE IT NOW Print Recipe

By: pgserver6
Jan 20, 2004

These are the best crab cakes I've ever eaten. I got the recipe from Cuisine magazine. Every time I make them I hear alot of oohs and ahhs and requests for the recipe. There's a local family-owned restaurant in town known for their crabcakes. My teenage niece said they were the only crabcakes she likes, until she tried these. These are even better.

SERVES 10 (change servings and units)

Ingredients

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 crabmeat

Directions

1
Sautee the red pepper, celery, and onion in the butter 5 minute.
2
or until tender.
3
Cool slightly.
4
In a bowl, combine all the rest of the ingredients EXCEPT crabmeat.
5
Combine sauteed vegetables with mixture.
6
Pick through crabmeat for shells or cartlidge.
7
Using your fingers, gently blend the crab into the mixture.
8
This helps preserve the large pieces of crab.
9
Shape crab mixture into cakes.
10
Chill in the refrigerator for at least 1 hour.
11
I've made the the day before and left in frig overnight.
12
Broil cakes for 3-4 minute.
13
or until browned.
14
Turn them over carefully.
15
I use a spatula and my fingers so they don't fall apart.
16
Broil other side for 3-4 minute.
17
I place them on a platter and garnish with parsley and lemon.
18
I serve cocktail sauce and tartar sauce with them.
19
I've also made the cakes much smaller and served them as appetizers.

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Browse similar recipes by category

Course > Appetizers
Course > Main Dish
Main Ingredient > Seafood > Shellfish > Crab
Preparation > Time to Make > < 30 mins

Featured Reviews for This Recipe

From: NutterButter

On Oct 17, 2009

We didn't find this to be too salty at all! We followed the recipe exactly and served it with the Remoulade from Remoulade Sauce. It was FANTASTIC! I think the key is using real lump crab.

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From: Zuffi

On Sep 11, 2009

I followed this recipe exactly and found the texture to be very wet. I used fresh shelled king crab legs, as I'm not really sure what 'lump' crab is. These were pretty good, but not what I was expecting or the taste and texture I was looking for. I also found that the taste of the crab was smothered by all of the other flavors going on, so I think I would try a recipe with less ingredients next time.

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From: dojemi

On Oct 19, 2004

Followed the recipe exactly but we found them extremely salty for our taste. I will definately be making them again but will omit the salt and perhaps use less Old Bay. To shape the crabcakes I used an ice cream scoop and then flattened them gently with a fork. They held together very well. Made ten good size cakes which were the perfect size for an appetizer serving of 2 per person.

17 people found this review helpful

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From: BoxO'Wine

On Apr 28, 2005

I used 1 can lump crab meat and 1 8oz package of faux crab meat. Made no other changes except to lightly saute the cakes in butter in a cast iron skillet. These were excellent, great flavor and texture. I made a double batch and froze half. Used the second half two weeks later and they were as good as the first so they do freeze beautifully. This is my new crab cake recipe for sure.

9 people found this review helpful

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