Real Recipes From Real Home Cooks ®

crab cakes

Recipe by
Lee Thayer
Nakhon Si Thammarat

I got this recipe from a good friend of mine, who was a Chief Cook in the US Navy, and this is nothing short of perfect. My family absolutely loved these, and that was with canned crab :) I will make these again with fresh cooked and picked crab soon.

yield 3 serving(s)
prep time 1 Hr 20 Min
cook time 10 Min
method Pan Fry

Ingredients For crab cakes

  • 2
  • 2 1/2 Tbsp
  • 1 1/2 tsp
    dijon mustard
  • 1 tsp
    worcestershire sauce
  • 1 tsp
    old bay
  • 1/4 c
    celery, finely diced
  • 2 Tbsp
    fresh parsley, finely chopped
  • 500 g
    lump crap meat, canned or fresh cooked, (1 lb)
  • 1/2 c
    panko breadcrumbs

How To Make crab cakes

  • 1
    For the crab, I used canned. Drain and check the crab meat for any shell fragments. (I used four 170 g (6 oz) cans, drained weight is 120 g (4¼ oz) that makes the total drained weight 480 g (17 oz) which worked perfect for the recipe.
  • 2
    To a mixing bowl, add the eggs, mayo, Dijon mustard, Worcestershire sauce, Old Bay, celery, and parsley in a large bowl and mix well.
  • 3
    Add the drained crab and panko to the wet mixture.
  • 4
    Gently fold mixture together until just combined, being careful not to shred the crab meat.
  • 5
    Use a ½ cup measuring spoon and scoop out ½ cup packed mixture, add that to your hands and shape into a ball, place on a large plate and press down and shape the sides to make a patty. You will make 6 cakes using the ½ cup measuring spoon to measure. Cover with plastic wrap and refrigerate for at least 1 hour.
  • 6
    Preheat a large nonstick pan on medium heat and coat with the cooking oil. When oil is hot, place crab cakes in the pan and cook until golden brown, about 3-5 minutes per side.
  • Crab cakes with side dish of rice.
    Serve with sides of your choice and lemon wedges if desired. Enjoy.

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