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


  • 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
  • 1
    garlic clove, minced
  • ·
    salt to taste

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


  1. Preheat oven to 350 degrees F.
  2. Combine 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.
  3. Form crab mixture into 4 cakes.
  4. Heat 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.
  5. Combine aioli ingredients and serve with crab cakes.

Printable Recipe Card

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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