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Crab cakes are an smooth and wholesome main route or appetizer with minimum breading and mayonnaise, made with each jumbo lump and canned crab meat.

This is a scrumptious, smooth to make crab desserts recipe that looks and tastes gourmet but you don’t must spend all day making it.


The sparkling crab, mayonnaise and parsley combined and baked to a scrumptious golden brown make for a delicious dinner that you could serve up for a romantic nighttime or as an appetizer the night time time you and your friends get together (although you can should make a double batch because absolutely everyone will need seconds).

I reduce lower back on the fees associated with making the crab desserts (but keep them clean with jumbo lump crab meat) by using adding 1/three lump crab meat and a couple of/three canned crab meat. This additionally allows the crab desserts stick collectively due to the fact the canned crab meat isn’t lump meat, it is shreds, that may shape into cakes less complicated. In case you use all jumbo lump crab meat you will have a bit of a harder time forming the cakes.



  • 4 tablespoons butter
  • 8 ounces lump crabmeat
  • 6 ounces crabmeat
  • 1 tablespoons dry bread crumbs
  • 2 teaspoons chopped fresh parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 large egg
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon ground dry mustard

  1. Mix together crabmeat, bread crumbs, parsley, salt and pepper.
  2. Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well.
  3. Form into patties and place on a baking sheet.
  4. Add half the butter to the large skillet and add the crab cakes to the skillet on medium heat, cooking for 5-7 minutes.
  5. Flip the crab cakes with a flat spatula gently, add the remaining butter and cook for an additional 5 minutes.

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