"Cheesecake Factory" Crab Cakes Recipe

Name: "Cheesecake Factory" Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb lump crabmeat; 3 tablespoons plain breadcrumbs (such as Progresso); 2 tablespoons mayonnaise; 2 tablespoons minced green onions (green part only); 2 tablespoons minced red bell peppers; 1/2 beaten egg; 1 teaspoon minced fresh parsley; 1 teaspoon Old Bay Seasoning; 1/2 teaspoon prepared yellow mustard; 1/4 cup panko breadcrumbs (Japanese breadcrumbs); vegetable oil

Servings: persons

1/2 lb lump crabmeat
3 tablespoons plain breadcrumbs (such as Progresso)
2 tablespoons mayonnaise
2 tablespoons minced green onions (green part only)
2 tablespoons minced red bell peppers
1/2 beaten egg
1 teaspoon minced fresh parsley
1 teaspoon Old Bay Seasoning
1/2 teaspoon prepared yellow mustard
1/4 cup panko breadcrumbs (Japanese breadcrumbs)
vegetable oil

1
Measure all the ingredients for the crab cakes-- except the panko and vegetable oil-- into a large bowl.
2
Use a spatula to carefully fold the ingredients together.
3
Be sure not to over stir the mixture or those tasty lumps of crab will fall apart.
4
The best crab cakes have nice big chunks of crab in'em.
5
Use your hands or a spoon to fill six cups of a clean muffin tin with equal amounts of the crab mixture.
6
Press down a bit on each crab cake so that the top is flat.
7
Don't press too hard or the crab cakes will be hard to get out.
8
Cover the muffin tin with plastic wrap and pop it in the fridge for a couple hours.
9
This step will help the cakes stay together when they're browned in the oil.
10
After the crab cakes have chilled through, heat up about 1/4-inch of vegetable oil in large skillet over medium/low heat.
11
Fill a shallow bowl with the panko breadcrumbs.
12
Carefully turn the crab cakes out onto a plate.
13
Gently roll each crab cake around in the panko breadcrumbs.
14
Each crab cake should be wearing a light coating of panko.
15
Test the oil by dropping a pinch of panko into the pan.
16
It should sizzle.
17
Saute the crab cakes in the hot oil for 1 1/2 to 3 minutes on each side or until the cakes are golden brown.
18
Drain crab cakes on paper towels or a rack very briefly, then serve them up hot with the remoulade sauce alongside in a little dish.
19
Serve with remoulade sauce.

142

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 lb lump crabmeat, 3 tablespoons plain breadcrumbs (such as Progresso), 2 tablespoons mayonnaise, 2 tablespoons minced green onions (green part only), and more.

Yes, "Cheesecake Factory" Crab Cakes 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!

"Cheesecake Factory" Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions