Crab Cakes MMB

Melanie B


I also stuff this mix into mushroom caps and bake for about 15 minutes, another yummy appetizer.
For parties you can make smaller crab cakes, for dinner, make larger patties.

The basic recipe was jotted down from a cooking show years ago.


★★★★★ 2 votes

8-10 or more
30 Min
10 Min
Stove Top


  • 3 Tbsp
    olive oil
  • 1/4 c
    finely chopped onion
  • 1/4 c
    finely chopped red pepper
  • 1/4 c
    finely chopped scallions
  • 1 tsp
    white pepper
  • 2 Tbsp
    crushed garlic
  • 1 Tbsp
    cajun seasoning (i use tony chacheres)
  • 2
  • 2 tsp
    dijon mustard
  • 1/4 c
    bread crumbs
  • 1 c
    parmesan cheese, grated (not the green can)
  • 1 lb
    crab meat (i use canned** see note)
  • ·
  • 1/4 c
  • 1
  • 1/2 c
  • 1/2 c
    bread crumbs
  • ·
    vegetable oil to fry

How to Make Crab Cakes MMB


  1. Add olive oil to frying pan and heat.

    Saute onions, peppers and scallions for a few minutes. Add pepper, garlic, Cajun seasoning. Saute a few minutes more.
  2. Transfer into a bowl and whisk in two eggs, Dijon, bread crumbs, Parmesan cheese. Fold in crab meat. I also like to add about 1/2 pound of cooked, chopped crawdad tails at this point.
  3. Patty up your crab cakes. Dip each cake in the flour then in the water and egg wash. Dip in the bread crumbs and fry in vegetable oil for a few minutes on each side.
  4. *** If you use canned crab, drain the liquid off or your cakes may be too moist.

Printable Recipe Card

About Crab Cakes MMB

Main Ingredient: Seafood
Regional Style: American
Hashtag: #crab

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