Monday, March 8, 2010

Jazzed up Crab Cakes

Here's my quick and easy recipe for crab cakes with citrus remoulade sauce and black bean and corn salad (see remoulade sauce and salad recipes in separate posts below ). The picture is not mine--I have camera issues right now.  I borrowed the pic from Flickr (with a link back, of course) but my dish looked a lot like the pic.

Jazzed up Crab Cakes
Created with love by LBTurner / Photo courtesy of Flickr

10.5 ounces lump crab meat
2 tablespoons chopped grilled vegetables (onion/peppers)
1 tablespoon parsley
1/4 teaspoon ground chipotle pepper
1/2 teaspoon tobasco sauce
1/2 teaspoon old bay seasoning
1 teaspoon worchestershire sauce
1/2 teaspoon garlic powder
1tablespoon heavy whipping cream
1 1/2 tablespoons mayonnaise
1 tablespoon yellow mustard
2 tablespoons cracker meal
1 large egg (beaten)
2 tablespoons vegetable oil
1 tablespoon butter

1. Add all ingredients EXCEPT the vegetable oil and butter in a large mixing bowl. GENTLY fold all ingredients until well mixed.  Shape into 2 1/2 ounce patties and set aside.

2. Heat the vegetable oil and butter in a skillet over medium-high heat for about three minutes.  Add the crab cake patties and saute approx five minutes on each side or until each side has a golden, brown crust.  Remove from oil and place on a paper towel to drain excess oil.

Serving Suggestion:
For a light entree, serve crab cakes topped with my citrus remoulade sauce on a bed of black bean and corn salad (see separate posts for the Citrus Remoulade Sauce and Black Bean & Corn salad recipes).


~ This recipe makes approximately 6 2.5oz. patties.
~ Grilled veggies: I purchased grilled veggies already prepared from Whole Foods market because I don't have a grill. You can purchase veggies already grilled, prepare your own or use sauteed onions and peppers.
~ Cracker meal: You can use store-bought cracker meal or process saltine crackers in food processor until finely ground.  I prefer to process my own crackers because the saltines have a distinctive, fresh flavor.


  1. That is a gorgeous and I'm sure, delicious crab cake!

  2. Thanks, Denise! I am very pleased with this recipe. I'm from Maryland and we don't usually use veggies in our "Maryland crab cakes." I experienced veggies in crab cakes at a hotel in Washington, DC a few years back and have been preparing them this way ever since. The addition of the grilled veggies added a another dimension of flavor.

  3. frederick HamlinMarch 9, 2010 at 1:26 PM

    Something you miss in life, and you reminded me at this point and time, your delicious Lynn crabcakes.

  4. @Frederick, this is such a quick and easy recipe, I couldn't resist sharing. No need to miss them...I can make them for you whenever you want. :>). It would be my pleasure!

  5. Oh Ms. Turner, you are after my heart. I love crab cakes, and yours look wonderful-moist and cooked just right by the looks of the photo!

  6. @ Stella, sorry, I can't take credit for the photo. As I stated in the beginning of the post, the pic is not mine (still having camera issues). I chose that pic because it looked really close to my dish. And you're crab cakes were really moist/creamy with a delicate, crispy crust :>).

  7. Looks great! I have to try this one:)

  8. Mmm... look at that crabcake! Looks delicious!

  9. @DReed, @Simply Life & @Sook...THANKS for visiting and for the comments. It really is a quick and easy recipe. Let me know how you like it if you decide to try it. :>)

  10. These look great! Cant wait to try them out. Look for a review of the recipe in a coming post on the site. Thanks for the great recipe.

  11. @The Crab Cake Guy, I'm honored...and excited to see what you think of the recipe. I'll be on the lookout for the review. THANKS! :>)


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