Susan'S Crab Cakes Recipe

Name: Susan'S Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons olive oil; 2 celery stalks, finely chopped; 2/3 cup onion, finely chopped; 1 lb lump crab-meat, fresh; 2 2/3 cup dry white breadcrumbs (approx); 1/4 cup chopped fresh chives or green onions; 2 tablespoons chopped fresh parsley; 1/2 cup mayonnaise; Salt and pepper to taste; 6 tablespoon flour (approx); 2 large fresh eggs; 2 tablespoon vegetable oil (approx)

Servings: persons

2 Tablespoons olive oil
2 celery stalks, finely chopped
2/3 cup onion, finely chopped
1 lb lump crab-meat, fresh
2 2/3 cup dry white breadcrumbs (approx)
1/4 cup chopped fresh chives or green onions
2 tablespoons chopped fresh parsley
1/2 cup mayonnaise
Salt and pepper to taste
6 tablespoon flour (approx)
2 large fresh eggs
2 tablespoon vegetable oil (approx)

1
Heat 2 tablespoon oil in heavy large skillet over medium heat.
2
Add celery and onions and saute until tender.
3
Transfer to large bowl. Stir in crab-meat, chopped chives, parsley and mayonnaise.
4
Season mixture with salt and pepper.
5
Using about 2/3 cup mixture for each cake, form into six cakes. Set aside. (Crab cakes can be made one day ahead and covered and refrigerated.
6
Place flour on a small plate. Whisk eggs to blend in another small plate. Place 1/2 the remaining breadcrumbs in a third small plate. Coat each crab cake first with flour then with the egg and then with the breadcrumbs, coating completely. Add more flour, egg and breadcrumbs as needed.
7
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add crab cakes in batches; cook until golden and heated through, adding oil as necessary, about 5 minutes per side.

760

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

A good 1:1 gluten-free flour blend works well if you need a gluten-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: 2 Tablespoons olive oil, 2 celery stalks, finely chopped, 2/3 cup onion, finely chopped, 1 lb lump crab-meat, fresh, and more.

Yes, Susan'S 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!

Susan'S Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions