Crab Cakes

14 INGREDIENTS • 6 STEPS • 45MINS

Crab Cakes

Here's a great recipe that I whipped together with mom last weekend that solve the woes of the underwhelming crabby patty. These crab cakes are light, filled with veggies and herbs and tons of--you guessed it--sweet, juicy crab meat.
Love This Recipe?
Here's a great recipe that I whipped together with mom last weekend that solve the woes of the underwhelming crabby patty. These crab cakes are light, filled with veggies and herbs and tons of--you guessed it--sweet, juicy crab meat.
author_avatar
Messy Kitchen Happy Belly
I happily share my adventures in cooking, my love of gardens and farmer’s markers and all things that leave your kitchen messy and your belly happy.

45MINS

Total Time

Ingredients

Servings
8
us / metric
Celery
1/2 cup
Thinly Sliced Celery
Scallion
1/2 cup
Thinly Sliced Scallions
Egg
1
Egg, beaten
Wild-Caught Lump Crab
1 lb
Wild-Caught Lump Crab
Lemon
1
Lemon, juiced, zested
Gluten-Free Bread
1 cup
Gluten-Free Bread
processed into breadcrumbs
Fresh Parsley
1/2 cup
Finely Chopped Fresh Parsley
Mayonnaise
1/3 cup
Mayonnaise
Worcestershire Sauce
1 tsp
Worcestershire Sauce
Old Bay® Seasoning
1 tsp
Old Bay® Seasoning
Dijon Mustard
1 tsp
Dijon Mustard
Salt
1/4 tsp
Salt
Ground White Pepper
1/4 tsp
Ground White Pepper
Olive Oil
as needed
Olive Oil

Nutrition Per Serving

VIEW ALL
Calories
141
Fat
8.1 g
Protein
12.3 g
Carbs
4.5 g
Love This Recipe?
author_avatar
Messy Kitchen Happy Belly
I happily share my adventures in cooking, my love of gardens and farmer’s markers and all things that leave your kitchen messy and your belly happy.

Cooking Instructions

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step 1
Drain Wild-Caught Lump Crab (1 lb) and pick out fin or shell pieces.
step 1 Drain Wild-Caught Lump Crab (1 lb) and pick out fin or shell pieces.
step 2
In a large bowl, mix Celery (1/2 cup), Scallion (1/2 cup), Egg (1), Lemon (1), Gluten-Free Bread (1 cup), Fresh Parsley (1/2 cup), Mayonnaise (1/3 cup), Worcestershire Sauce (1 tsp), Old Bay® Seasoning (1 tsp), Dijon Mustard (1 tsp), Salt (1/4 tsp), and Ground White Pepper (1/4 tsp). Carefully add the crab last, taking care not to break up the lumps as you incorporate it.
step 2 In a large bowl, mix Celery (1/2 cup), Scallion (1/2 cup), Egg (1), Lemon (1), Gluten-Free Bread (1 cup), Fresh Parsley (1/2 cup), Mayonnaise (1/3 cup), Worcestershire Sauce (1 tsp), Old Bay® Seasoning (1 tsp), Dijon Mustard (1 tsp), Salt (1/4 tsp), and Ground White Pepper (1/4 tsp). Carefully add the crab last, taking care not to break up the lumps as you incorporate it.
step 3
Make patties. Each should be about the size of your palm and 1/2-inch (1-centimeter) thick.
step 3 Make patties. Each should be about the size of your palm and 1/2-inch (1-centimeter) thick.
step 4
Place patties on parchment paper-lined baking sheet and refrigerate for 15 minutes.
step 4 Place patties on parchment paper-lined baking sheet and refrigerate for 15 minutes.
step 5
Preheat a large pan with Olive Oil (as needed). Saute your crab cakes for 3 minutes per side over medium-low heat, then drain on paper towels.
step 5 Preheat a large pan with Olive Oil (as needed). Saute your crab cakes for 3 minutes per side over medium-low heat, then drain on paper towels.
step 6
Serve immediately and enjoy!
step 6 Serve immediately and enjoy!

Tags

Appetizers
Dairy-Free
Comfort Food
Lunch
Fish & Seafood
Dinner
Fall
Father's Day
Quick & Easy
Mother's Day
Shellfish
Spring
Summer
Vegetables
Winter
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