Academy Award Crab Cakes Recipe

Name: Academy Award Crab Cakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Dungeness crab meat, picked over (lump crab meat is ok); 2 tsp Old bay seasoning; 1/4 tsp Grnd thyme; 1/2 tsp Dry mustard; 1/4 tsp Grnd white pepper; 1/4 tsp Cayenne pepper pwdr, optional; 3 Tbsp. Mayonnaise; 2 tsp Worcestershire sauce; 1/4 c. Fine dry breadcrumbs, unseasoned; 1 x Egg, beaten; 3 Tbsp. Sliced green onions or possibly fresh cilantro, whichever you prefer; 2 ounce Crab fat, (if available and optional)

Servings: persons

1 lb Dungeness crab meat, picked over (lump crab meat is ok)
2 tsp Old bay seasoning
1/4 tsp Grnd thyme
1/2 tsp Dry mustard
1/4 tsp Grnd white pepper
1/4 tsp Cayenne pepper pwdr, optional
3 Tbsp. Mayonnaise
2 tsp Worcestershire sauce
1/4 c. Fine dry breadcrumbs, unseasoned
1 x Egg, beaten
3 Tbsp. Sliced green onions or possibly fresh cilantro, whichever you prefer
2 ounce Crab fat, (if available and optional)

1
In a large bowl gently fold all the ingredients together adding the bread crumbs last.
2
Try not to break the crab meat up into small pcs.
3
Depending on how moist the crab mix is you may want to use less.
4
The less bread crumbs you can use as a binder the better the crab cakes are in my opinion.
5
I would not add in more than a quarter c.. Refrigeratethe mix covered 1 or possibly 2 hrs in the refrigerator and they will form a better cake when you are ready cook them.
6
This is very important.
7
Not only will they form a better cake but the consistency will be nicer.
8
To cook use sufficient mix to create a large silver dollar sized cake and saute/fry lightly in oil about 1/2 inch deep ( I prefer a good extra virgin olive oil ) till golden, turning once.
9
These can be served warm or possibly cool as a main entree or possibly appetizer.
10
Makes about 12cakes depending on the size.
11
prefer Dungeness crab meat but will use Blue Crab select lump meat when available.
12
This is my favorite crab cake as of this writing.
13
I am beginning to use Japanese Panko in my crab cakes as it seems to be lighter.
14
(Japanese bread crumbs)

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb Dungeness crab meat, picked over (lump crab meat is ok), 2 tsp Old bay seasoning, 1/4 tsp Grnd thyme, 1/2 tsp Dry mustard, and more.

Yes, Academy Award Crab Cakes Recipe falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!