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Crab Cakes


Rate this recipe 4.6/5 (5 Votes)


  • Crab Cakes
  • 1 pound lump crabmeat (preferably jumbo lump), picked over to remove cartilage and shell fragments
  • 4 medium scallions, green part only, minced (about 1/2 cup)
  • 1 tablespoon fresh parsley leaves or cilantro, dill, or basil, chopped
  • 1 1/2 teaspoons Old Bay seasoning
  • 2 tablespoons dry bread crumbs, or up to 1/4 cup (see headnote)
  • 1/4 cup mayonnaise
  • Salt and ground black pepper
  • 1 large egg
  • 1/4 cup unbleached all-purpose flour
  • 1/4 cups vegetable oil
  • Creamy Chipotle Chile Sauce
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 teaspoons canned chipotle chile in adobo sauce (minced)
  • 1 small clove garlic, minced or pressed through a garlic press
  • 2 teaspoons minced fresh cilantro leaves
  • 1 teaspoon lime juice from 1 lime



Step 1

1. Gently mix crabmeat, scallions, herb, Old Bay, bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps. Season with salt and white pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together.
2. Divide crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1 1/2-inches high. Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours.)
3. Put flour on plate or in pie tin. Lightly dredge crab cakes. Heat oil in large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet; pan-fry until outsides are crisp and browned, 4 to 5 minutes per side. Serve hot, with or without related sauces.
For the sauce: Mix all of the ingredients in a small bowl. Cover and refrigerate until the flavors blend, about 30 minutes. (The sauce can be refrigerated for several days.)

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