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Crab Cakes


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Rate this recipe 4/5 (3 Votes)


  • Two Eggs, Beaten and Room Temperature
  • 1/2 Cup Plain Dry Bread Crumbs
  • 1/4 Cup of "Real Lemon" Juice from concentrate
  • 1/4 Cup Finely Slice Green Onions
  • 1/2 Tsp Dry Mustard
  • 1/2 lb of Back Fin or Lump Crab meat(You can substitute Imitation Crab that has been flaked)
  • Additional Bread Crumbs for coating



Step 1

In medium bowl, combine Eggs, Bread Crumbs, "Real Lemon" Juice, Green Onions, and Mustard.

Fold in Crab. Shape into 8 Crab Cakes. Coat with additional Bread Crumbs. In a large frying pan heated with hot oil, brown crab cakes until golden brown on both sides.


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