Appetizers Recipes

Crab Cakes

crab cakes
Living by the sea has wonderful opportunities for families. One of my favorite things to do is to head on down to the local inlet and go crabbing.  Sometimes we only catch a few and other times, we fill an entire bucket.  The quantity never seems to matter, the fun is always there. Somehow, someone always gets covered in muck!  A great way to introduce the kids to seafood is by serving up crab cakes.  They are not too fishy and taste delicious.  Serve these up with a dipping sauce of your choice.  Today, I’m sharing my original recipe.

Makes 6  Crab Cakes
  • Cooked crab meat from approximately 3-4 medium crabs or 12 oz of canned crab meat-drained.
  • 1 cup of Panko breadcrumbs
  • 1/4 cup of finely chopped scallions
  • 1/2 a shallot-minced
  • 2 cloves minced garlic
  • 1/4 cup mayonnaise
  • 1 large egg-beaten
  • 1 tsp salt
  • 1/2 tsp black pepper
  • dash of Cayenne pepper
  • 1 tsp dried mustard
  • 1 tbsp dried parsley flakes
  • Cooking oil
  • Lemon wedges


Combine all the ingredients (except the cooking oil and the lemon wedges) in a mixing bowl and stir until all the ingredients are well incorporated.
Heat a skillet over medium heat and drizzle a bit of cooking oil in the bottom of the pan.
With your hands, form patty sized crab cakes approximately 3 inches around (like you would make hamburgers) and place them in the pan.
Cook until each side is golden brown.
Serve with fresh lemon wedges to squeeze over top and a dipping sauce of your choice.
Photo Credit:  Tilly’s Nest


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