Crab Cakes

by ‎01-02-2018 12:15 PM - edited ‎01-02-2018 12:18 PM

Why not start out the New Year by making your OWN Crab Cakes!  Get my recipe below! 





Crab Cakes:

  • 1/2 cup mayonnaise
  • 1 egg
  • 1-1/2 tsp hot sauce
  • 1-1/2 tsp Dijon mustard
  • 2 Tbsp green onion, sliced
  • 1 Tbsp lemon juice
  • 2 Tbsp parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 dashes Worcestershire sauce
  • 1 lb jumbo lump crabmeat
  • 3/4 cup panko breadcrumbs
  • 1–2 Tbsp oil, for cooking


Tartar Sauce:

  • 1 cup mayonnaise
  • 1-1/2 Tbsp pickle relish
  • 1 tsp Dijon
  • 1 tsp capers
  • 2 Tbsp lemon juice
  • 1/4 tsp paprika
  • 1/4 tsp pepper
  • 1/8 tsp salt



-To prepare the crab cakes, start by combining the mayonnaise, egg, hot sauce, mustard, green onion, lemon juice, parsley, salt, pepper, and Worcestershire sauce in a medium mixing bowl. Set aside.

-In another mixing bowl, stir together the crab and panko breadcrumbs. Refrigerate for 30 minutes.

-Gently fold the crab-panko mixture into the ingredients of the other mixing bowl. Do so until well incorporated. Divide the mixture into 6 equal portions and form a patty about 2.5" to 3" in diameter and about a .5" thick. If you're not cooking the crab cakes immediately, then refrigerate them until the next day.

-To prepare the tartar sauce, combine all of the ingredients in a mixing bowl, then refrigerate until ready to use.

-To cook the crab cakes and finish the dish, preheat a skillet to medium head and add the oil. Carefully place the crab cakes in the skillet, cooking for about 3–5 minutes until golden brown. Flip and repeat on the other side. Serve with a dollop of the prepared tartar sauce.


Enjoy, Foodies!


by moosie1957
on ‎01-02-2018 05:51 PM

FYI - You can also use this same as a filler for MUSHROOMS... Just make the crab meat not a big lumps, you would want to cut it down in size to fit the size of mushrooms you are using.  -- Fill mushrooms - FULL - and sprinkle with a little parm cheese and bake. 


Try it you might like it. 


by njl8652
on ‎01-02-2018 08:53 PM

where is the ole bay seasoning ?  need this for any crab cake 

on ‎01-05-2018 01:22 AM




                  This is THE 1st recipe I have _ever_found interesting to hand write

to make as soon as my list gets me to the store!!    That's a star for you. 

Never, .......have I followed a preparation PRINTOUT to actually be excited about.


After I have - finished- I will let you know how gorgeous this looks, hoping mine is a definite Look Like.   Y !!                     


        "thank you",  NAES , ...and I have no desire to cook"  Smiley Happy


I am using genuine ON ORDER- had to be on a wait format from my club; authenic Greek extra virgin olive oil.    `Shipped and received last week`!!!

on ‎01-06-2018 11:09 PM

Thank you, David...this recipe looks yummy!


Love that you included the tartar sauce much better than the store bought!  The capers sound like an interesting twist that I will certainly be anxious to try!  


This will be the little "bite of summer" I's 4 degrees below zero here in upstate NY...wish I had these crabcakes right NOW!!


Keep up your great work on the Q...and keep the recipes coming! Smiley Happy