It's On and Crackin' Crab Cakes

Sherri Williams


If you want crab cakes that are full of crab and no breading; this is your recipe. They are packed with so much goodness, they should be illegal! Cooking with Love & Ppassion. sw :)


★★★★★ 1 vote

10 Min
15 Min


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3 large
egg whites, whisked
2 Tbsp
mayonnaise, heaping
2 tsp
horseradish mustard
1/4 c
colorful bell peppers, chopped
2 tsp
chives, chopped
2 tsp
lake mohawk fish & seafood rub or favorite seafood seasoning
1/2 tsp
red pepper flakes
zest of 1 lemon
1 lb
blue crab meat
salt to taste
2 Tbsp
vegetable oil


1/4 c
olive oil mayonnaise
juice of 1 lemon
1 Tbsp
italian parsley, chopped
1/2 tsp
lake mohawk fish & seafood rub
garlic clove, minced
salt to taste

How to Make It's On and Crackin' Crab Cakes


  • 1Preheat oven to 350 degrees F.
  • 2Combine all ingredients except crab meat. Mix thoroughly. Fold in crab meat. *Note* the mixture will be loose but will firm up when eggs are cooked.
  • 3Form crab mixture into 4 cakes.
  • 4Heat a large skillet to medium high heat. Add oil to pan. Fry for about a minute or so until golden brown. Flip and place in oven. Bake for 10-12 minutes or until crab cake are firm to touch.
  • 5Combine aioli ingredients and serve with crab cakes.

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About It's On and Crackin' Crab Cakes

Course/Dish: Fish, Seafood
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #Low, #Carb, #Seafood, #cakes, #crab

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