Jonah Crab Cakes Recipe

Name: Jonah Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb crabmeat; 1 tablespoon finely chopped parsley; 1 tablespoon fresh lemon juice; 1 green onion, finely chopped; 1 1/4 teaspoons Dijon mustard; 1/2 teaspoon white pepper; 1/4 teaspoon Tabasco sauce; 1/4 teaspoon Worcestershire sauce; 1 pinch kosher salt; 8 ounces halibut, cod or 8 ounces haddock fillets, finely chopped; 1 egg, lightly beaten; 3/4 cup 35% cream; 3 tablespoons dry breadcrumbs; 4 tablespoons butter, divided; GARNISH; 1 large tomatoes, seeded and diced baby arugula

Servings: persons

1 lb crabmeat
1 tablespoon finely chopped parsley
1 tablespoon fresh lemon juice
1 green onion, finely chopped
1 1/4 teaspoons Dijon mustard
1/2 teaspoon white pepper
1/4 teaspoon Tabasco sauce
1/4 teaspoon Worcestershire sauce
1 pinch kosher salt
8 ounces halibut, cod or 8 ounces haddock fillets, finely chopped
1 egg, lightly beaten
3/4 cup 35% cream
3 tablespoons dry breadcrumbs
4 tablespoons butter, divided
GARNISH
1 large tomatoes, seeded and diced baby arugula

1
In a bowl, combine crabmeat, parsley, lemon juice, green onion, mustard, pepper, Tabasco, and Worcestershire sauces and salt; set aside.
2
In a large bowl, combine halibut, egg, cream and bread crumbs; mix gently. Stir in crab mixture; cover and refrigerate overnight.
3
Form crabmeat mixture into 10 cakes (each about 1/3 cup) . Chill for a minimum of 1 hour or overnight.
4
Preheat oven to 375u00b0F Line a baking sheet with parchment. Heat a large skillet over medium-high heat; add half the butter and swirl to coat the pan. Add half th crab cakes, and brown on both sides. Place on prepared baking sheet and repeat with remaining butter and crab cakes.
5
Bake for 12 minutes or until cook through.
6
Garnish with diced tomato and baby arugula, if using.
7
COOKING TIPS: If using frozen crab meat, thaw in refrigerator. Place in a sieve. Remove any cartilege, if necessary; and press firmly to remove liquid.
8
Pat fillet dry before chopping. If crab mixture is too moist to shape into cakes, add more breadcrumbs (1 tsp) at a time and mix thoroughly.

353

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.
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 lb crabmeat, 1 tablespoon finely chopped parsley, 1 tablespoon fresh lemon juice, 1 green onion, finely chopped, and more.

Yes, Jonah 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!

Jonah Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions