Crab Cakes

Crab Cake

Prepared this dish for the girls. This is one dish that all of them like and don’t get to eat at their college cafeterias.

  • Prep Time: 20 mins
  • Cook Time: 20 mins


  • 1 Tbsp + 2 Tbsp butter
  • 2 Tbsp red bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 3 Tbsp heavy cream
  • 1 Tbsp Dijon mustard
  • 1 egg
  • 1/2 tsp fresh parsley, minced
  • dash of cayenne pepper
  • 1/2 cup + 1/2 cup bread crumbs
  • 1/4 cup grated Parmesan
  • 1 lb crab meat
  • 1 stalk green onion, finely chopped
  • 2 Tbsp canola oil


To prepare the crab cake mixture

  1. Melt 1 Tbsp of butter in a heavy skillet over medium heat.
  2. Saute the bell pepper and garlic until the garlic starts to brown.
  3. Add the cream, mustard, egg, parsley, cayenne pepper, 1/2 cup bread crumbs and mix well.
  4. Fold in the crab meat and green onions. Cover, and refrigerate until ready to cook.
  5. In a separate mixing bowl, combine the remaining 1/2 cup bread crumbs with the Parmesan. Set aside.

To cook the crab cakes

  1. Divide the crab cake mixture into desired portions.
  2. Shape the crab cakes into round patties, about 1/2 inch thick. Coat the patties with the bread crumbs mixture on both sides.
  3. Coat the skillet with the canola oil and remaining 2 Tbsp butter.
  4. Saute the crab cakes in the skillet until golden brown on each side.
  5. Serve warm.
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