Crab Cakes Recipe

Crab Cakes Recipe


  • 3 green/spring onions, cut into finely sliced rounds
  • 2 tablespoons chives, chopped
  • 2 tablespoons finely chopped fresh parsley leaves
  • Juice of one fresh lemon (or 3 tablespoons)
  • 3 6oz/170g cans white crab meat In water or brine, drained
  • ½ cup/120 ml mayonnaise
  • ½ cup/25g panko bread crumbs
  • salt & pepper
  • ¼ cup/30 all-purpose/plain flour
  • 2 eggs (for egg wash)
  • 1 tablespoon water
  • 1½ cups/75g dried fine bread crumbs
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • ¼ cup/60ml vegetable oil
  1. In a large mixing bowl, combine the crab meat, green onions, chives, parsley, lemon juice and mayonnaise. Add the crab meat & panko brad crumbs, fold into the mayonnaise mixture.
  2. Divide combined mixture into 6 equal portions and form into thick round cakes.
  3. Place on a plate, cover with plastic wrap and chill at least 30 minutes. This sets and firms the cakes so they don't flatten when fried
  4. In a shallow bowl, combine the flour and season with salt & pepper.
  5. In another bowl, whisk the egg with the water. In a third bowl, combine the bread crumbs with paprika, dried oregano, garlic powder, salt & pepper .
  6. Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off.
  7. Dredge cakes into seasoned bread crumbs, coating cakes evenly.
  8. In a large saute pan, heat oil and pan fry until lightly golden, about 4 minutes on each side.
  9. place the cakes on paper towels to absorb the oil and season with salt to taste.

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