Crab Cakes

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    The amount of bread crumbs you add will depend on the crabmeat's juicyness. Start with the smallest amount, adjust the seasonings, and then add the egg white. If the cakes won't hold together at this point, add more bread crumbs as needed, 1 T at a time.

    The crab cakes can be made in smaller sizes and used as an appetizer.


    Crab Cakes

  1. 1 lb fresh crabmet (jumbo, lump), picked over to remove cartilage or shells
  2. 4 green onions, green parts only, minced (about 1/2 c), reserve whites for salsa
  3. 4 t fresh herbs, such as cilantro, dill, basil or parsley leaves, minced
  4. 1 t Old Bay Seasoning
  5. 2-4 T plain dried bread crumbs (see pre note)
  6. 1/4 c light mayonnaise, 65 g
  7. 2 T Dijon mustard
  8. salt
  9. pepper
  10. 1 egg white or (1 egg to hold better)
  11. 1/4 c unbleached all purpose flour, 31 g
  12. 2 T vegetable oil
  13. 1 lemon, cut into wedges (for serving)
  14. Creamy Dipping Sauce:

  15. 1/3 c mayonnaise, 87 g
  16. 2 T Dijon mustard
  17. Mango Salsa

  18. 1 mango, diced
  19. 1/2 cucumber, seeded
  20. 4 green onions, white parts only, minced
  21. 1 T lemon juice
  22. 1/2 -1 jalepeno minced
  23. 1 T cilantro, chopped
  24. 1/2 t sugar
  25. salt to taste


  1. Gently fold the crabmeat, green onions, herbs, Old Bay, 2 T bread crumbs, mayonnaise, and mustard together in a medium bowl, being careful not to break up the lumps of crab. Season to taste with salt and pepper. Carefully fold in the egg white or egg with a rubber spatula until the mixture just holds together, adding the remaining bread crumbs as needed.
  2. Divide the crab mixture into 4 portions and shape each into a round cake, about 3 inches across and 1 1/2 inches high.
  3. Arrange on a baking sheet lined with waxed or parchment paper. Cover with plastic wrap and chill at least 30 minutes. (The crab cakes can be refrigeratede for up to 24 hours.)
  4. Creamy Dipping Sauce:

  5. While the cakes are chilling, combine mayonnaise and Dijon mustard in a small bowl. Cover and refrigerate to blend flavors, at least 30 minutes and up to 2 days.
  6. Mango Salsa

  7. Combine the mango, cucumber, green onions, lemon juice, jalepeno, cilantro, sugar and salt. Stir to combine. Refrigerate until serving.
  8. To Finish the Crab Cakes:

  9. Spread the flour in a shallow dish. Lightly dredge the crab cakes in the flour and shake off the excess. Heat the oil in a 12 inch nonstick skillet over medium-high heat until shimmering. Gently lay the chilled crab cake in the skillet and cook until the outsides are crisp and browned, 4 to 5 minutes per side. Drain the crab cakes briefly on paper towels, and serve with lemon wedges.

How to Photos

Crab Cakes - How to Photos

Picture of Recipe

Crab Cakes - Picture of Recipe
Crab Cakes - Picture of Recipe
Crab Cakes - Picture of Recipe
Crab Cakes - Picture of Recipe
Serves: 4 large
Course: Appetizer,Entree
Type of Food: Seafood,
Key Ingredient: Crab,,Mangoes
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Stovetop
Themes/Holidays: Beach Party

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