crab cakes


Crab cakes are always a welcome appetizer. They are not difficult to make at all, and when you make them yourself, at least you know what’s in them.

There are many different recipes available on the internet. The main argument seems to be whether you should use crackers or bread for the crumbs. Pick and choose from the optional ingredients to your preference. You decide where between au naturel and ‘hotter than hell’ you want your crab cakes to be. Just add additional spices or hot sauce to taste.



This is what you need for 4-8 servings:

  • 1 lb. of lump crab meat
  • 1 large egg
  • 1/4 cup home-made mayonnaise
    or sour cream
  • 1 cup breadcrumbs
    from toasted fresh bread
  • 1 tbsp. parsley, freshly chopped
  • 2 tbsp. unsalted butter
  • olive oil
  • S&P, spices
    I used 1 tsp.  'spicy Old Bay' seasoning


  • up to 1 tbsp. fresh lemon / lime juice
  • ½ tsp. Worcestershire sauce
  • 1 ½ tsp. Dijon mustard
  •  ½ cup shredded cheese





Pic2: crab cake mixture
Pic3: pan-frying
Pic4: with cheese