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Crab Cake Recipes

Updated on June 2, 2014

Spicy Crab Cakes with Horseradish Mayo Recipe

Dungeness Crab Cake Above . Recipe Is Below. Oh So Good
Dungeness Crab Cake Above . Recipe Is Below. Oh So Good

Dungeness Crabs Oh So Tasty

Dungeness Crabs Being Prepared For Market
Dungeness Crabs Being Prepared For Market

Dungeness Crab Cake Recipe

Dungeness Crabs are now available in the seafood department of most large supermarkets and this is an excellent recipe made from these wonderful tasting crabs.

4-5 slices white sandwich bread

3/4 cup chopped fresh parsley

1 large egg yolk

2 teaspoons lemon juice

2 teaspoons Worcestershire sauce

1 1/2 teaspoon Tabasco sauce

2 Tbsp plus 1 teaspoon Dijon mustard

1/2 teaspoon paprika

1/2 teaspoon chopped fresh or dried thyme

1/2 teaspoon celery seeds

1/4 teaspoon freshly ground black pepper

5 Tbsp olive oil

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1/4 cup chopped red bell pepper

1 pound cooked fresh Dungeness crabmeat, picked over and drained

Horseradish Mayo

1 cup mayonnaise

2 Tbsp prepared horseradish

2 Tbsp fresh lemon juice

2 teaspoons grated lemon zest

1/8 teaspoon freshly ground black pepper

Kosher salt

1 Tear up the bread and pulse in a food processor to make fine, soft crumbs (about 4 cups). Transfer the bread crumbs to a shallow pan and mix in 1/2 cup of the parsley.

2 In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, celery seeds, and black pepper. Pulse to combine. With the motor running, add the oil through the feed tube in a slow, steady stream until the mixture emulsifies and forms a mayonnaise-type sauce. Transfer sauce to a bowl.

3 In a large bowl, combine the onion and bell pepper with the remaining 1/4 cup of parsley. Add the mayonnaise-type sauce and crabmeat and mix lightly. Using a rubber spatula, fold in 1 cup of the bread crumb mixture. Do not overwork the mixture. Gently form 6 cakes and flatten them into patties about 1/2 inch thick. Dredge the patties lightly in the remaining bread crumb mixture. Cover the crab cakes with plastic wrap and refrigerate for an hour or longer.

4 Heat a large non-stick skillet on medium heat and add about 2 Tbsp of butter to the pan. Working in batches, fry crab cakes gently 4 to 5 minutes on each side, until they are golden brown and heated through. Add more butter to the pan if necessary.

5 To prepare the horseradish mayo, combine all ingredients in a small bowl and mix well. Taste and adjust seasoning. Cover and refrigerate.

Makes six 4-inch wide crab patties.

If you need to you can make these crab cakes with Lump Crab Meat from your supermarkets deli or seafood section. They taste wonderful made that way to. Just be sure to check your crab meat carefully for bits of shell fragments.

Important Tips About Cooking

Aluminum foil should never come in contact acidic fruits or vegetables such as lemons , oranges , tomatoes , grapefruits etc. One real mistake a lot of cooks make is to cover tomato paste covered meat loaf with aluminum foil and then they bake it in the oven. The top of the meat loaf comes out looking burned and is not as tasty as it should be. Try putting several toothpicks into the top of your meatloaf before wrapping it with aluminum foil and your meatloaf will come out of the oven looking pretty and will be very tasty. Of course you should use wooden toothpicks in case you're wondering.

Crab Dip Recipe

Crab Dip Being Served In A Bread Bowl
Crab Dip Being Served In A Bread Bowl

Crab Dip Recipe

This creamy, easy to prepare crab dip is a real crowd pleaser! This dip can also be served as a sandwich spread.

Servings: 20

Serving Description: Serving amounts vary depending on the number of appetizers served.

Prep Time: 15 minutes


  • Mix all ingredients together. Chill before serving.
  • Serve with buttery crackers or vegetables. OR
  • Hollow out a round loaf of rye bread and fill with crab dip just before serving. Save bread pieces to be eaten with the dip.
  • Ingredients - 8 ounces cream cheese - 8 ounces crab meat - 2 tablespoons lemon juice - 4 tablespoons hot sauce - 1/4 finely chopped celery

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    Crab Cakes

    Serve these flavorful crab cakes with remoulade or tartar sauce.


    • 8 ounces lump crab meat
    • 1/4 cup finely chopped celery
    • 1/4 cup finely chopped onion
    • 1/2 small clove garlic, finely minced, or dash garlic powder
    • 1 tablespoon finely chopped red bell pepper
    • 1 egg
    • 2 tablespoons mayonnaise
    • 1 teaspoon Worcestershire sauce
    • 1 cup soft bread crumbs
    • 1 1/2 teaspoons Creole seasoning
    • 4 tablespoons butter


    Rinse and pick over crab meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible. Heat 2 tablespoons butter in a large skillet over low heat; slowly sauté finely diced onion, celery, red pepper, and garlic until tender.

    Whisk egg in bowl; add mayonnaise, Worcestershire sauce, and Creole seasoning. Combine with sauteed vegetables and soft bread crumbs, mixing well. Add the crab meat and form into loose patties; place on waxed paper-lined plate. Refrigerate for about 1 hour, or until firm. Heat remaining 4 tablespoons butter in large skillet over medium-low heat. Gently place crab cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until cooked through. Serve with a remoulade sauce or tartar sauce. Serves 4.

    Crab Casserole

    This crab recipe can be served for dinner or lunch, or serve it with as a party dip with crackers.


    • 1 pound crabmeat, well drained
    • 1 egg, lightly beaten
    • 1/3 cup mayonnaise
    • 1 teaspoon prepared mustard
    • 1 teaspoon Old Bay Seasoning or similar seafood seasoning
    • 1 teaspoon capers, optional
    • Ritz cracker crumbs, for topping


    Combine crabmeat with egg, mayonnaise, mustard, seasoning, and capers. Place in a buttered casserole, top with cracker crumbs and bake in a 350° oven for 30 minutes.

    Serves 4.

    Another Great Crab Cake Recipe

    About a year ago I tried my hand at making crab cakes using a compilation of various recipes found on the web. The problem? The cakes wouldn't hold together; I had "crab crumble" not crab cakes. A short time later I found the reason why . The trick is to form the cakes on a cookie sheet and then chill them for at least an hour before attempting to fry them. Also I had used canned crab which just doesn't taste nearly as good as fresh. This weekend I tried again to excellent results. Many crab cake recipes have a high ratio of filler. This one is mostly crab. There was some debate over the recipe - my family declared it perfect, and although rich and buttery, I thought they could have been a bit spicier. When I make these again I'll add a pinch of cayenne. They were terrific with cocktail sauce, but just a little bit too plain for my taste on their own. That said, the recipe calls for a teaspoon of paprika. Ms Reichl doesn't indicate if it is hot or sweet paprika, just paprika. So perhaps she meant hot paprika? Don't know, we used sweet.

    1 lb lump crabmeat (Starting with two 2 lb crabs from Whole Foods, we cracked them and got about 1 1/4 lb of lump crab meet)

    1/2 stick (1/4 cup) unsalted butter

    1/2 small onion, chopped

    1 teaspoon coarse kosher salt

    2 large eggs

    1 1/2 teaspoons Worcestershire sauce

    1 teaspoon of paprika

    1/2 teaspoon freshly ground black pepper

    2 Tbsp prepared tartar sauce

    2 slices firm white sandwich bread torn into small pieces

    6 Tbsp fresh bread crumbs

    Pick over the crabmeat to remove any bits of shell and cartilage, being careful not to break up the lumps of crab.

    Cook the onion and 1/2 of the teaspoon of salt in 1 Tbsp of butter in a small skillet, over medium high heat, until the onion is softened. Let it cool.

    Whisk together the eggs, Worcestershire sauce, remaining salt, paprika, pepper, tartar sauce, and onion mixture. Gently fold in the crabmeat and torn bread. Note that the mixture will be very wet. Gently form the mixture into six cakes, each about 3 1/2 inches across and 3/4 inches thick. Line a tray with a piece of wax paper just large enough to hold the cakes and sprinkle it with half of the bread crumbs. Set the crab cakes in one layer on the top of the paper and sprinkle with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill for one hour.

    Melt the remaning 3 Tbsp of butter in a large nonstick skillet over medium high heat until the foam subsides. Cook the crab cakes until golden brown, about 3 minutes on each side.

    Makes 6 crab cakes.


    • 2 lbs. lump crabmeat - picked over

    • 1 small onion finely chopped

    • 1 large celery stalk finely chopped

    • 4 tbsp. unsalted butter

    • 1/4 cup sour cream

    • 2 eggs beaten

    • 1 cup shredded Monterey Jack cheese

    • 1/4 cup fresh parsley chopped

    • 2 tbsp. worcestershire sauce

    • 1 lbs. large shrimp pureed

    • salt and pepper to taste

      In skillet over medium heat, melt butter add onion and celery and sauté` until soft. Place in large bowl to cool. Add eggs and sour cream and mix together. To the bowl add cheese, parsley, worcestershire sauce, shrimp, salt and pepper. Mix well.Then fold in crabmeat and shape into cakes. Place on a baken sheet sprayed with a non fat cooking spray and broil 5 to 10 minutes a side until they are done. ENJOY! John Ewasco Wilmington, De.


    • 1lb crabmeat
    • 1/4 cup finely chopped green pepper
    • 1/4 cup finely chopped onion
    • 1/4 cup mayo or, better yet, helmons mayo
    • 1 egg
    • 1/2 to 3/4 cup bread crumbs
    • 1 tbsp. old bay seasoning
    • 1/2tsp. dry mustard
    • Dash of Worcestershire sauce

    Combine all ingedients in a large bowl (don't get carried away with bread crumbs, just enough to hold cakes together). Make into patties and fry in butter -- for lower fat use cooking spray.


    • 1 Lb. Lump Backfin Crabmeat
    • 1 - 2 t. Old Bay (to your taste)
    • 2 T. Jiffy Baking Mix
    • 1 T. Parsley Flakes
    • 2 T. Mayonnaise (generous)
    • 1 T. Prepared Mustard
    • 1 Beaten Egg
    • 1/4 t. Worcestershire Sauce

    Mix dry ingredients, then add remaining items & pour over lump crabmeat. Gently mix so not to break up lumps. Scoop out with ice cream scoop and form each in a ball. Should make about 6 - 8 nice Crab Cakes. Deep fry or broil until light brown. ENJOY!

    Blue Crab Tips and Information

    Tips on Buying & Preparing Blue Crabs

    In cooking blue crabs, it is critical that the crabmeat reach an internal temperature of 70 degrees Celsius (158 degrees Fahrenheit) and maintain that temperature for at least 1 minute to insure the destruction of the bacteria Vibria Cholerae, which may contaminate blue crabs.

    For safety, steam the crabs for 25 to 30 minutes or boil them for approximately 15 minutes. Either method is fine.

    Here are some other tips for buying and preparing blue crabs:

    • Do not buy or cook dead blue crabs. You can buy blue crabs either raw or cooked in the shell.

    • Blue crabs bought in markets usually range from 5 inches to 6 inches long and are sold by the dozen or by the bushel.

    • Under no circumstances should live blue crabs and cooked blue crabs touch each other. Live crabs may contain bacteria that could contaminate the cooked crab.

    • For the same reason, never put cooked crabs back into the bushel basket in which they were purchased alive.

    • One 6-ounce steamed crab yields about 3 ounces of picked crabmeat. One pound of crabmeat yields about 3 cups.

    • Three-and-a-half ounces of crabmeat provides 78 calories, 15.9 g protein, 1.3 g fat, 102 mg cholesterol, 244 mg potassium, and 337 mg sodium.

    • The shelf life of steamed crabs and cooked, fresh crabmeat is 3-5 days under constant refrigeration.

    • Frozen, cooked crabmeat held at 0 degrees F has a storage life of 3 months. If uncooked, 6 months.

    • Frozen crabmeat tends to lose its flavor and become tough or watery. However, prepared crabmeat, such as crab cakes or crab imperial, yields better results that unprepared.

    • Store all crabmeat products in a moisture-proof, vapor-proof wrapping or in a rigid, airtight container.


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