Crab Cakes

Crab Cakes
Crab Cakes. Diana Rattray
  • 35 mins
  • Prep: 20 mins,
  • Cook: 15 mins
  • Yield: 4 Servings
Ratings (6)

Serve these flavorful crab cakes with remoulade or tartar sauce.

What You'll Need

  • 8 ounces lump crab meat
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1/2 small clove garlic, finely minced, or dash garlic powder
  • 1 tablespoon finely chopped red bell pepper
  • 1 egg
  • 2 tablespoons mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 cup soft bread crumbs
  • 1 1/2 teaspoons Creole seasoning
  • 4 tablespoons butter

How to Make It

  1. Rinse and pick over crab meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible.
  2. Heat 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced onion, celery, red pepper, and garlic until tender.
  3. Whisk egg in bowl; add mayonnaise, Worcestershire sauce, and Creole seasoning.
  4. Combine with sauteed vegetables and soft bread crumbs, mixing well.
  5. Add the crab meat and form into loose patties; place on waxed paper-lined plate.
  1. Refrigerate for about 1 hour, or until firm.
  2. Heat remaining 4 tablespoons butter in large skillet over medium-low heat.
  3. Gently place crab cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until cooked through.
  4. Serve with a remoulade sauce or tartar sauce.

Serves 4.

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