Florida Crab Cakes Recipe

Name: Florida Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb crabmeat, preferably lump; 2 shallots, minced; 12 medium red bell pepper, seeded and minced; 12 medium green bell pepper, seeded and minced; 1 celery rib, finely minced; 1 large garlic clove, minced; 3 tablespoons minced flat leaf parsley; ¼ cup unseasoned breadcrumbs; 1 ½ teaspoons Old Bay Seasoning or 1 ½ teaspoons other seafood seasoning; ¼ teaspoon fresh ground pepper; ⅛ teaspoon cayenne pepper; 1 large egg, beaten; refrigerated butter-flavored cooking spray

Servings: persons

1 lb crabmeat, preferably lump
2 shallots, minced
12 medium red bell pepper, seeded and minced
12 medium green bell pepper, seeded and minced
1 celery rib, finely minced
1 large garlic clove, minced
3 tablespoons minced flat leaf parsley
¼ cup unseasoned breadcrumbs
1 ½ teaspoons Old Bay Seasoning or 1 ½ teaspoons other seafood seasoning
¼ teaspoon fresh ground pepper
⅛ teaspoon cayenne pepper
1 large egg, beaten
refrigerated butter-flavored cooking spray

1
Pick through crabmeat, removing all bits of shell.
2
Place in a bowl and mix with shallots, bell peppers, celery, garlic, and parsley.
3
Stir in bread crumbs, Old Bay Seasoning, finely ground pepper, cayenne pepper, and egg.
4
Wet your hands with cool water.
5
Pat crab mixture into 4 large or 8 small patties.
6
Wrap in plastic wrap or waxed paper and refrigerate for at least 30 minutes.
7
When ready to cook, lightly coat a cast iron or heavy nonstick skillet with cooking spray.
8
Place over high heat and add crab cakes.
9
Brown for about 3 minutes per side, turning once, until golden brown and crusty.
10
Serve hot with the salsa alongside.

252

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 13 ingredients. The key ingredients include: 1 lb crabmeat, preferably lump, 2 shallots, minced, 12 medium red bell pepper, seeded and minced, 12 medium green bell pepper, seeded and minced, and more.

Yes, Florida 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!

Florida Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions