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Crab Cakes

June 15, 2012

I’ve said before that I’m a Maryland girl, so (obviously) I know my crab cakes. There are 2 recipes I like to choose from when I make them. The first is printed on the Old Bay Seasoning can–it’s a classic crab cake recipe (posted here). The other, that I’m sharing today, is less traditional (at least to me) and a bit more “fancy” with sautéed vegetables in it.

I almost always make these crab cakes in advance. You can easily assemble them, roll them in panko and then freeze. You can also give them a quick sear on both sides, refrigerate them and then bake to reheat. I make these in advance because they’re not something you want to make fresh with a house full of guests–it’s messy, time-consuming and dirties a lot of dishes.

Next week we are hosting some dear friends who live 3 time zones away from us. I am beyond excited to see them and do not want to be a slave to the kitchen while they are visiting. Enter the already made crab cakes! They’re already cooked, so all I have to do is pop them in the oven to heat them up and serve them with a nice salad. Done!

Here’s how you make them:


fresh lump crabmeat, 1 pound

celery, 2 stalks finely chopped

½ yellow pepper, finely chopped

½ red pepper, finely chopped

½ onion, finely chopped

garlic, 2 cloves chopped

butter, for sautéing the vegetables

green onions, 1 bunch finely chopped

fresh parsley, 1 handful finely chopped

parmesan, grated about ¼ cup

brown mustard, 1 spoonful

½ cup mayonnaise (plus more if mixture is not sticky enough to hold the cake shape)

½ cup bread crumbs

panko (for exterior coating), pour panko in shallow bowl for coating

2 eggs, beaten with a bit of water mixed in–have this ready in a shallow bowl

vegetable oil (for frying)

salt and pepper

Cook the onions, celery, peppers and garlic in butter until soft. Remove from heat and cool. Meanwhile, in a large bowl, combine the green onions, parsley, parmesan, mustard, mayo, bread crumbs and crabmeat. Add the vegetables, season with salt and pepper and give everything a good mix. Using your (clean!) hands, grab a handful of the crab mixture and shape it into a crab cake. If the mixture isn’t holding well, you can chill it in the fridge for an hour, or add a bit more mayo.

This recipe makes about 8 crab cakes, depending on the size you make them. I like them a bit on the smaller side because they stay together nicely and cook evenly. If you are making smaller crab cakes, plan to serve everyone 2 of them.

After you’ve formed the crab cakes, dip them in the egg and water mixture and then roll them in the panko until the entire crab cake is coated in panko. At this point you can either fry the crab cakes in oil (just a few minutes on each side, or until they are golden brown) or freeze them for later.

Recipe adapted from Leslie the Chef

2 Comments leave one →
  1. carla feldhamer permalink
    July 3, 2012 4:59 am

    I can’t wait to try this….I have been looking for a good crabcake recipe.

  2. June 16, 2012 1:30 pm

    Hooray!!! Can’t wait!!! xoxoxoxo :o)

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