Crab Cakes

Crab Cakes

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb (450 g) lump crab meat, picked over

  • 4

    scallions (spring onions), green parts only, chopped

  • ¼

    cup (60 ml) mayonnaise

  • 2-4

    Tbs (30-60 ml) dry bread crumbs

  • 1

    Tbs (15 ml) chopped fresh parsley, basil, or cilantro (coriander leaves)

  • 2

    tsp (10 ml) Old Bay or other seafood seasoning

  • Salt and freshly ground pepper to taste

  • 1

    egg, lightly beaten

  • All-purpose flour for dredging

  • ¼

    cup (60 ml) vegetable or olive oil


Combine the crab meat, scallions, mayonnaise, 2 tablespoons (30 ml) of the bread crumbs, herb, and seasonings in a mixing bowl and toss gently to combine. Carefully fold in the egg with a rubber spatula until the mixture just clings together, adding more bread crumbs if necessary. Form into 4 to 6 patties and refrigerate for 30 minutes to overnight. Dredge lightly in flour. Heat the oil in a large skillet - preferably non-stick - over moderate heat and fry the crab cakes until crisp and browned, about 4 minutes per side. Serve with tartar sauce. Serves 4 to 6.


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