Crab Cakes

Top this basic crab cake recipe with a quick pepper relish. For convenience, the cakes can be made 1 day before serving, then bake or fried.

Crab Cakes
2  crab cakes
20 mins
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  • 1 beaten egg
  • 1 cup soft bread crumbs
  • 3 tablespoons mayonnaise or salad dressing
  • 2 tablespoons thinly sliced green onion (1)
  • 1 tablespoon snipped fresh dill or 1 teaspoon dried dill
  • 1 teaspoon seafood seasoning
  • 1/4 teaspoon black pepper
  • 1 16 ounce can pasteurized crabmeat or two 6-1/2-ounce cans crabmeat, drained, flaked, and cartilage removed
  • 3 tablespoons fine dry bread crumbs
  • 2 teaspoons cooking oil
  • 1 recipe Red Pepper Relish (see recipe below) (optional)
Red Pepper Relish
  • 1/2 7 ounce jar roasted red sweet peppers, drained and chopped
  • 1 tablespoon oil-packed dried tomatoes, drained and chopped
  • 1/4 teaspoon seafood seasoning

In a medium mixing bowl combine egg, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, and pepper. Stir in flaked crabmeat. Divide mixture into 8 portions. Moisten hands and form each portion into a 2-1/2-inch patty.
Place crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and cooking oil. Sprinkle over crabcakes pressing to adhere. Bake, uncovered, in a 450 degree F oven for 12 to 15 minutes or until light brown. (Or, do not place in baking pan; coat with crumbs as above. In an extra large skillet cook patties in 2 tablespoons hot oil over medium-high heat for 5 to 6 minutes or until brown, turning halfway through cooking. Add additional oil, if necessary. Drain on paper towels.) Serve crab cakes with Red Pepper Relish (see recipe below), if desired. Makes 4 servings (2 crab cakes per serving).
Red Pepper Relish
In a small bowl combine half of a 7-ounce jar roasted red sweet peppers, drained and chopped (1/2 cup); drained and chopped oil-packed dried tomatoes; and seafood seasoning. Makes about 1/2 cup.

Make Ahead Tip

  • Prepare as above through step 1. Cover and chill for up to 24 hours. Bake or fry as directed.

nutrition information

Per Serving: cal. (kcal) 219, Fat, total (g) 13, chol. (mg) 149, sat. fat (g) 2, carb. (g) 9, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 5, fiber (g) 1, sugar (g) 1, pro. (g) 16, vit. A (RE) 0, vit. A (IU) 97.18, vit. C (mg) 0.59, Thiamin (mg) 0.06, Riboflavin (mg) 0.1, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.08, Folate (g) 20.16, Cobalamin (Vit. B12) (g) 0.18, sodium (mg) 690, Potassium (mg) 43, calcium (mg) 90.87, iron (mg) 0.9, Starch () 0.5, Lean Meat () 2, Fat () 2.5, Percent Daily Values are based on a 2,000 calorie diet
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