Crab Cakes Recipe

Name: Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1/3 cup red pepper, diced; 1/3 cup celery, diced; 1/3 cup yellow onion, diced; 1/2 cup dried breadcrumbs; 1/4 cup scallion, minced; 1/4 cup mayonnaise; 1 egg; 2 tablespoons minced parsley; 2 teaspoons Worcestershire sauce; 2 teaspoons lemon juice; 2 teaspoons Old Bay Seasoning; 1 teaspoon dry mustard; 1/2 teaspoon salt; 1/2 teaspoon fresh ground pepper; 1/4 teaspoon Tabasco sauce; 1 lb lump crabmeat

Servings: persons

3 tablespoons butter
1/3 cup red pepper, diced
1/3 cup celery, diced
1/3 cup yellow onion, diced
1/2 cup dried breadcrumbs
1/4 cup scallion, minced
1/4 cup mayonnaise
1 egg
2 tablespoons minced parsley
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
2 teaspoons Old Bay Seasoning
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon Tabasco sauce
1 lb lump crabmeat

1
Sautee the red pepper, celery, and onion in the butter 5 minute.
2
or until tender.
3
Cool slightly.
4
In a bowl, combine all the rest of the ingredients EXCEPT crabmeat.
5
Combine sauteed vegetables with mixture.
6
Pick through crabmeat for shells or cartlidge.
7
Using your fingers, gently blend the crab into the mixture.
8
This helps preserve the large pieces of crab.
9
Shape crab mixture into cakes.
10
Chill in the refrigerator for at least 1 hour.
11
I've made the the day before and left in frig overnight.
12
Broil cakes for 3-4 minute.
13
or until browned.
14
Turn them over carefully.
15
I use a spatula and my fingers so they don't fall apart.
16
Broil other side for 3-4 minute.
17
I place them on a platter and garnish with parsley and lemon.
18
I serve cocktail sauce and tartar sauce with them.
19
I've also made the cakes much smaller and served them as appetizers.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 3 tablespoons butter, 1/3 cup red pepper, diced, 1/3 cup celery, diced, 1/3 cup yellow onion, diced, and more.

Yes, 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.

Crab Cakes

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