Breeze Inn Crabcakes

Breeze Inn Crabcakes Recipe

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Carolyn Haas


Just finished reading a book called Savannah Breeze and a version of this recipe was included. I like the idea of baked rather than fried - every calorie counts! Crab cakes are popular in costal areas where crabs are prevalent!


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2 Hr 15 Min
15 Min


  • 1 Tbsp
    butter or olive oil
  • 2 Tbsp
    red onion, minced
  • 1 clove
    garlic, minced or grated
  • 2 Tbsp
    red or orange bell pepper, minced
  • 2 tsp
    old bay seasoning
  • 3 Tbsp
    1/2 and 1/2 or milk
  • 1 Tbsp
    spicy brown mustard
  • 1
  • 1/2 tsp
    parsley, minced fine
  • 1/2 c
    bread crumbs or finely crushed saltines
  • 1 lb
    crab meat or any mild white fish if crab is unavailable

  • 1/2 c
    bread crumbs or finely crushed saltines
  • 1/4 c
    parmesan cheese, grated
  • 2 Tbsp
    olive or grapeseed oil
  • 2 Tbsp
    butter, melted

How to Make Breeze Inn Crabcakes


  1. Saute veggies in butter or oil until no longer crisp - about 3 minutes. Add the seasoning, milk and mustard.
  2. Mix together and add egg, parsley and bread or cracker crumbs. Gently fold in the crab or fish. (If using fish, make sure it is shredded or broken up to give it same consistency as the crab meat.)
  3. Form into 8 patties, and pat gently so they're about 1/2 inch thick. (If these are to be appetizers, make the patties smaller)
  4. Stir together the cheese and bread crumbs, then pat onto both sides of cakes. Chill in fridge until firm, about 2 hours.
  5. Place chilled patties on cookie sheet, sprinkle with oil/butter mixture. Bake at 400ºC for 7-10 minutes.
  6. Serve with a dollop of remoulade sauce or mango salsa.

Printable Recipe Card

About Breeze Inn Crabcakes

Course/Dish: Other Main Dishes
Main Ingredient: Seafood
Regional Style: Cajun/Creole

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