Crab Cakes with Tomato Salsa Recipe

Name: Crab Cakes with Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh crabmeat; 1/2 cup chopped red bell pepper; 1/2 cup chopped green onions; 3 tablespoons chopped fresh basil; 2 tablespoons fresh lemon juice; 2 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 1/2 teaspoon hot pepper sauce; Dash of Worcestershire sauce; 3 1/4 cups fresh breadcrumbs from crustless French bread; 1 large egg; 2 tablespoons (1/4 stick) butter; 2 tablespoons vegetable oil; Tomato salsa

Servings: persons

1 pound fresh crabmeat
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
3 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon hot pepper sauce
Dash of Worcestershire sauce
3 1/4 cups fresh breadcrumbs from crustless French bread
1 large egg
2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil
Tomato salsa

1
Mix first 9 ingredients in large bowl.
2
Season with salt and pepper.
3
Mix in 1/4 cup breadcrumbs and egg.
4
Shape crab mixture into eight 2 1/2-inch-diameter patties, using scant 1/2 cup mixture for each.
5
(Can be made 6 hours ahead.
6
Cover; chill.)
7
Place 3 cups breadcrumbs in shallow dish.
8
Coat crab cakes in breadcrumbs, pressing to adhere.
9
Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium heat.
10
Add 4 crab cakes and cook until golden brown, about 4 minutes per side.
11
Repeat with remaining butter, oil and crab cakes.
12
Divide among 4 plates.
13
Serve with salsa.

521

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-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 14 ingredients. The key ingredients include: 1 pound fresh crabmeat, 1/2 cup chopped red bell pepper, 1/2 cup chopped green onions, 3 tablespoons chopped fresh basil, and more.

Yes, Crab Cakes with Tomato Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crab Cakes with Tomato Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions