Creamy Crab Cakes Recipe

Name: Creamy Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg yolk; 1 tablespoon cider vinegar; 1 tablespoon Dijon mustard; 1 tablespoon diced red bell pepper; 1 tablespoon diced yellow onion; 3 tablespoons chopped fresh parsley; 1 teaspoon Tabasco sauce; 1/2 teaspoon paprika; 1/2 teaspoon fresh thyme; 1/4 teaspoon kosher salt; 1/4 teaspoon fresh ground black pepper; 1/4 cup olive oil; 1/4 cup sour cream; 1 lb crabmeat; 4 cups bread, crumbs; 4 -5 tablespoons unsalted butter

Servings: persons

1 egg yolk
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon diced red bell pepper
1 tablespoon diced yellow onion
3 tablespoons chopped fresh parsley
1 teaspoon Tabasco sauce
1/2 teaspoon paprika
1/2 teaspoon fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil
1/4 cup sour cream
1 lb crabmeat
4 cups bread, crumbs
4 -5 tablespoons unsalted butter

1
In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, 2 tspon parsley, tabasco, paprika, thyme, salt and pepper.
2
Slowly add the oil until the mixture emulsifies and forms a thin mayonnaise.
3
Transfer the mixture to a bowl and stir in the sour cream.
4
Stir in the crabmeat, gently to prevent from breaking the lumps.
5
Form 8 patties, 3 inches wide by 3/4 inch thick.
6
Put the bread crumps in a shallow plate and mix in the 3 tbsp of parsley.
7
Lightl dredge the patties on both sides in the bread crmbs.
8
Cover the crab cakes with plastic wrap and chill for at least one hour or longer.
9
Heat a skillet with butter over low to medium heat.
10
Add the crab cakes, fry for about 4 minutes perside or until golden brown.

927

kcal

Calories

102

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: 1 egg yolk, 1 tablespoon cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon diced red bell pepper, and more.

Yes, Creamy 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!

Creamy Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions