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Scrumptious crab cakes

Crab cakes can be a delicious appetizer or light lunch. If you are planning a summer party or other event, this crab cake recipe is a fantastic choice.

Crab cakes

This yummy crab cake recipe was provided by Kacie Howard of Angelic Baby Shower Gifts. These crab cakes are a great appetizer for any party or baby shower. Or, you can make it a meal by adding a toasted roll and adding lettuce and tomatoes. Be sure to serve a side such as potato wedges or chips.

To make it a little fancier, you could do an open faced sandwich. Place your crab cake on a toasted English muffin and serve it will hollandaise sauce. Garnish it with parsley and a lemon wedge.


  • 2 pounds of crab meat
  • 6 slices of white bread
  • 2 lemons
  • 3 scallions
  • 2 tablespoon of red bell pepper
  • 1/2 clove of garlic
  • 2 tablespoons of parsley
  • 2 tablespoons of chopped fresh dill
  • 2 eggs
  • 1/2 cup of mayo
  • 1 teaspoon of Worcestershire
  • pinch of Salt
  • 1/2 teaspoon of cayenne pepper
  • 2 teaspoons of Old Bay Seafood Seasoning
  • 4 tablespoons of butter
  • 1 cup of bread crumbs

Serves: 8


STEP 1: Remove the crust from the bread. Stack the bread up and cut into small pieces as small as you can get them. Place your bread in a large mixing bowl and add scallions, red bell pepper, garlic, parsley, dill, and your crab meat.

STEP 2: Use your hands to mix all ingredients well, however try not to break up the crab meat too much. The key is nice sized clumps of crab meat in your mixture. (They will melt in your mouth later.)

STEP 3: Lightly scramble your egg in a small bowl. Add mayonnaise, Worcestershire sauce, old bay seafood seasoning, salt and cayenne pepper. Stir well. Pour your blend into the crab mixture, and stir everything together.
STEP 4: Layout a sheet of wax paper on a baking sheet. (It’s time to get messy!) Using your hands, gather small hamburger sized portions of your mixture (approximately 1 inch think) and lay them on your wax paper. Cover with plastic wrap and chill for 2 hours to marinate.

STEP 5: Spread 1 cup of bread crumbs on a plate, and dredge your cold crab cakes through on both sides. 

STEP 6: Heat a skillet on medium heat and melt 2 tablespoons of butter. Lightly fry your crab cakes for 3 minutes on each side. Be sure not to let the butter burn and continue to add butter as needed.

STEP 7: Serve warm with a squeeze of lemon. Add a seafood sauce if you so desire.

Crab cake tips

There are many varieties of crab meat. Be sure to get the highest quality possible. You will need to get the crab meat the day before you make and serve this wonderful meal to confirm it’s freshness. Realize that when the recipe calls for a pound of crab meat that does not include the shell of the crab that is the weight after the shell has been removed.

Go through the crab throughly to be sure that all shells have been removed. There is nothing worse then to take a big delicious bite of crab cake only to have to spit out the shell.

If you are trying to serve many guests quickly you may want to heat your oven to 300 degrees and use it as a warm drawer.

Summer recipes

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