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Little St. Simons Island Crab Cakes


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  • 1 pound lump crab meat ("special" if available)
  • 1/2 cup finely-chopped rinsed leek
  • 1/4 cup finely-diced red pepper
  • 1/4 cup finely-diced yellow pepper
  • 1/4 cup finely-chopped scallions
  • 1 tablespoon dried tarragon leaves
  • Juice of one lemon
  • 1 tablespoon chopped parsley
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup Hellmann's mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 cup bread crumbs
  • 2 tablespoons olive oil


Servings 4


Step 1

Sauté leeks and peppers until tender over medium heat. Add scallions and tarragon and remove from heat.

Combine with remaining ingredients down to bread crumbs. Form into 1-inch thick cakes and coat with breadcrumbs. Chill until ready to cook, then sauté crab cakes in non-stick pan with a minimal amount of olive oil, about 3 minutes per side, until golden brown.

Serve over pasta, rice, or couscous, or on top of a mixed green salad, with lemon wedges and tartar sauce, roasted red pepper sauce, or Key lime butter sauce.

This recipe yields 4 servings.

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