Easy Homemade Crab Cake Recipe

A simple and delicious recipe for crab cakes

crab-cakes-food-recipeBy: Annie Malone

The trick to great crabcakes is having good crabmeat.   We are very lucky here in the panhandle of Florida to have absolutely devine jumbo lump crabmeat.  But, hopefully, some of you can get good crabmeat where you are too.  I tend to prefer my crabcakes with a lot of great crabmeat and good flavor and a lot less of the breading.   A lot of restaurants tend to over fry their crabcakes and they do not taste as good to me.  So, this recipe is really the perfect amount of fried in my opinion.





1 lb jumbo lump crabmeat

1 bundle green onions

1 large red bell pepper diced (optional)  I usually go without this, but it’s good either way.oldbay-crabcake-mix

2/3 C mayonaise ( I love the tabasco mayonaise if you can get that)

1/3 C creole mustard

Sprinkle Salt and Pepper

1 tsp Tonys or Creole Seasoning

1 Lemon

1 pkg Old Bay Crab Cake Mix



Place the crabmeat in a bowl, breaking it up as little as possible.  Squeeze the juice of one lemon over crabmeat.   In a separate bowl, combine the onion, bell pepper, mayonnaise, mustard, salt, pepper, creole seasoning and old bay crab cake mix. Mix the ingredients well. Add the crabmeat and fold into mixture. Be careful not to break up the crabmeat. Put 3 ounces of mixture into metal ring or cookie cutter, about 2 1/2 inches in diameter. Press lightly on each cake. Place crabcakes in refrigerator for a few minutes if possible to help keep the crabcake

Preheat a nonstick pan or a seasoned cast-iron skillet over medium heat. Add 1 tablespoon of the butter, but don’t let it smoke. Using your finger and a small spatula, guide about four of the rings into the skillet. Cook the crabmeat for about 1 1/2 minutes, or until golden brown. Turn over cakes and cook again until golden brown. Remove the cakes from the skillet and place onto a sheet pan. Remove the rings from around the cakes. Repeat until the entire mixture is used. About halfway through, discard the butter and use a second tablespoonful.

This picture shows my crabcakes after I cooked them.  They were so good, I ate one before I could snap a photo.  Those little rings really help keep the crab cakes together.  They are really used for making the perfect fried egg.  So any store that sells kitchen supplies should carry them.  These are from William-Sonoma. I hope you enjoy this recipe as much as I do!


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