Sauteed Crab Cakes Recipe

Name: Sauteed Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. lump crab meat; 1/4 tsp. salt; 1/8 tsp. black pepper; 1/2 red bell pepper, minced; 4 Tbsp. unsalted butter; 1 1/2 tsp. fresh lemon juice; 2 Tbsp. lightly beaten egg; 1 1/2 tsp. Worcestershire sauce; 1 hard-cooked egg (1/2 chopped fine, other half quartered); 1/3 c. fresh bread crumbs; 1 tsp. vegetable oil

Servings: persons

1
Combine crab meat, salt and pepper.
2
In a small saucepan, cook the bell pepper in 3 tablespoons butter over medium-low heat, stirring until softened.
3
Remove pan from heat.
4
Stir in lemon juice, beaten egg and Worcestershire sauce.
5
Stir the mixture into the crab meat.
6
Add chopped egg and bread crumbs.
7
Combine gently, but thoroughly.
8
Form into 4 patties.
9
Heat oil and remaining butter.
10
Saute crab cakes, turning them after 4 to 5 minutes until golden brown and crisp.
11
Add more oil and butter to pan if necessary to prevent sticking.
12
Serve with tartar sauce.

164

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 11 ingredients. The key ingredients include: 1/2 lb. lump crab meat, 1/4 tsp. salt, 1/8 tsp. black pepper, 1/2 red bell pepper, minced, and more.

Yes, Sauteed 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!

Sauteed Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions