Chef Dave Klein's Fab Crab Cakes Recipe

Name: Chef Dave Klein's Fab Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces large lump crabmeat (Phillips brand was suggested); 14 onion, diced; 1 celery rib, diced; ½ teaspoon fresh thyme leave; 1 tablespoon lemon juice; 1 tablespoon mayonnaise, heaping; salt & pepper; 1 dash Tabasco sauce; ¼ cup fresh breadcrumb; ½ cup fresh breadcrumb; ½ cup flour

Servings: persons

1
Pick through crab to remove any shell fragments that may be left behind.
2
Saute onion and celery until transparent in a tablespoon of canola or vegetable oil.
3
Cool.
4
Mix crab, onion, celery, thyme leaves, lemon juice, mayonnaise, salt, pepper, Tabasco and 1/4 cup of bread crumbs.
5
Fold very lightly, making sure not to break up the crab meat (I broke up about 3/4 of the crab SLIGHTLY because these cakes are about 90% crab).
6
Having nice chunks within the cooked cakes is a big plus.
7
Form cakes and place on a tray.
8
Refrigerate for two hours.
9
Mix 1/2 cup each of fresh bread crumbs and flour.
10
Coat crab cakes.
11
Heat 4 tablespoons oil and 2 tablespoons butter in a large pan.
12
Add crab cakes to hot pan and saute for three minutes per side.
13
Remove to paper towels and serve hot with your favorite remoulade or other sauce.

226

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 11 ingredients. The key ingredients include: 8 ounces large lump crabmeat (Phillips brand was suggested), 14 onion, diced, 1 celery rib, diced, ½ teaspoon fresh thyme leave, and more.

Yes, Chef Dave Klein's Fab 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!

Chef Dave Klein's Fab Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions