Recipe – Crab Cakes

Recipe – Crab Cakes
Nutrition Information
  • Serves: 8
  • Serving size: 3 oz
  • Calories: 120
  • Fat: 9.7g
  • Saturated fat: 2.2g
  • Unsaturated fat: 7.5
  • Carbohydrates: 7.4g
  • Sugar: 7.4g
  • Fiber: 0.9g
  • Protein: 10.1g
Recipe type: Entrée
Prep time: 
Cook time: 
Total time: 
Chef Jay’s recipe for Crab Cakes.
  • 1 lb. lump crab meat, canned or cooked fresh
  • 1 egg, beaten
  • ½ cup dry bread crumbs
  • ⅓ cup fresh parsley, minced
  • 2 tablespoons mayonnaise
  • 1 tablespoon Old Bay seasoning
  • ½ teaspoon Cayenne pepper
  • ½ tablespoon Onion powder
  • 1 tablespoon Dijon mustard
  • Kosher salt
  • Ground black pepper
  • 2 tablespoons Butter or olive oil
  • 1 tablespoon fresh parsley, chopped
  1. In a medium mixing bowl add the crab and remove any shells. Add bread crumbs, egg, parsley and mayonnaise toss together until moistened, but do not over mix. Salt and pepper to taste.
  2. Form into cakes, ½ inch thick. Place in refrigerator on cookie sheet for at least one hour so they will set up. Sprinkle lightly with cayenne and onion powder.
  3. In a sauté pan, fry crab cakes in butter (or olive oil), cook until golden brown and delicious.
  4. Garnish with fresh chopped parsley on top if desired.
  5. Happy eating!

You can add ½ of a small white or yellow onion, chopped if you like onions. For a little green, add 2 green onions, green parts chopped only.

Watch your salt on this one. Crab meat comes from an animal that lives in the salty depths of the sea. If you add too much salt, it will be salty!

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