A basic recipe that can be modified to your preferences. Our customers talk endlessly about the amazing smoked salmon that we offer them with a sour cream, dill, and horseradish sauce on sliced baguette. Halibut also tastes great with this recipe!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 12 mini crab cakes |
Ingredients
- 1 ¾ pounds cooked crabmeat
- 2 large eggs
- 1 ½ tablespoons mayonnaise
- 1 tablespoon diced red bell pepper
- 1 tablespoon diced green bell pepper
- 1 tablespoon chopped fresh parsley
- 1 tablespoon baking powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon seafood seasoning (such as Old Bay®)
- 1 serving cooking spray
Instructions
- Mix crabmeat, eggs, mayonnaise, red and green bell peppers, parsley, baking powder, Worcestershire sauce, and seafood seasoning in a large bowl until blended.
- Spray a large skillet with cooking spray and heat over medium-high heat.
- Working in batches, use a tablespoon to carefully spoon poker chip-sized mini “cakes” into the skillet; batter will be loose. Cook on one side until firm, about 2 minutes. Flip and cook until lightly browned and heated through, about 1 minute more.
Nutrition Facts
| Calories | 198 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 164 mg |
| Dietary Fiber | 0 g |
| Protein | 32 g |
| Saturated Fat | 1 g |
| Sodium | 888 mg |
| Sugars | 0 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I hate to do this but I’ve never had a crab cake fail until this recipe. Taste was fine, method however was not. The batter is too loose and by the time they set enough to be able to flip, they were too done and had a spongy pancake like texture. What you see in my picture is as written. For the rest of the batch I used oil instead of the non-stick spray. They still didn’t hold together but color and texture improved.