Fresh Picked Crab Cakes Recipe

Name: Fresh Picked Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter or margarine; 1/2 cup finely diced celery; 1/2 cup finely diced yellow onion; 3 tablespoons yellow mustard; 1 1/2 tablespoons Dijon mustard; 2 large eggs, well beaten; 1 1/2 teaspoon dried parsley; 1 1/2 teaspoon black pepper; 1 1/2 teaspoon seafood seasoning, such as Old Bay Seasoning; 1 1/2 cups crushed unsalted saltine crackers; 1 pound lump crabmeat, fresh picked; 1 1/2 tablespoons vegetable oil

Servings: persons

4 tablespoons unsalted butter or margarine
1/2 cup finely diced celery
1/2 cup finely diced yellow onion
3 tablespoons yellow mustard
1 1/2 tablespoons Dijon mustard
2 large eggs, well beaten
1 1/2 teaspoon dried parsley
1 1/2 teaspoon black pepper
1 1/2 teaspoon seafood seasoning, such as Old Bay Seasoning
1 1/2 cups crushed unsalted saltine crackers
1 pound lump crabmeat, fresh picked
1 1/2 tablespoons vegetable oil

1
Heat the butter in a medium saute pan over medium heat.
2
Add the celery and onions and saute until translucent, about 6 minutes.
3
Drain any excess butter and chill the celery and onions in the refrigerator.
4
In a mixing bowl, combine the yellow mustard, Dijon mustard, eggs, parsley, black pepper and seafood seasoning and mix well.
5
Add the chilled onion and celery to the mixing bowl and combine thoroughly.
6
Fold the saltines into the mixture.
7
Dump out the fresh-picked crabmeat onto a plate and sift through, checking for shell fragments but being careful not to break up the meat.
8
Dump the crabmeat into the mixing bowl and slowly fold the stuffing around the crabmeat, avoiding breaking up the crabmeat as much as possible.
9
Form the mixture into 7 to 8 equal patties (3 1/2 to 4 ounces each).
10
Chill in the refrigerator to help them set, at least 30 minutes.
11
Heat the vegetable oil in a medium saute pan or skillet over medium heat.
12
When the oil is fully heated, very carefully transfer 3 to 4 crab cakes to the oil and cook until golden and the internal temperature reaches 155 degrees F., 3 to 4 minutes per side.

251

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 12 ingredients. The key ingredients include: 4 tablespoons unsalted butter or margarine, 1/2 cup finely diced celery, 1/2 cup finely diced yellow onion, 3 tablespoons yellow mustard, and more.

Yes, Fresh Picked 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!

Fresh Picked Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions