Easy and delicious crab cakes

If you’re a sea-foodie like I am, then this crab cake recipe is a must! I looove to cook but there are certain things I shy away from making because they look intimidating and labor intensive. Crab cakes were on that list, until recently. I found a recipe that was pretty straight forward and I’ve made some modifications to make it even easier, but without compromising the taste. What’s great about these yummy little morsels is they can be served as an appetizer (bring to a gathering and you will be a superhero!) OR add a side salad and you have dinner. You can also swap out other fish for the crab so it’s perfect for leftover salmon or any other fish you may like.


So don’t be afraid–crab cakes LOOK like you went to a lot of trouble but they are really a piece of cake…um, fish? I promise, these will be a fan favorite!


Bon appetite!


Crab Cakes

Serves 5 (about 2 cakes per person)


½ pound of crab meat (or any other fish, like salmon)

Olive oil

Kosher salt & pepper

1 small red onion, diced

4 stalks celery, diced

1 red and 1 yellow bell pepper, diced

1 Tbsp. capers, drained

½ teaspoon hot sauce (I like Frank’s hot sauce)

½ teaspoon Worcestershire sauce

2 teaspoons Old Bay seasoning

About 1 ½ cups panko breadcrumbs (regular breadcrumbs work too, but the panko add more texture)

½ cup mayonnaise

2 teaspoons Dijon mustard

2 large eggs, beaten


Heat about 2-3 Tablespoons of olive oil in a large sauté pan. Add the onion, celery, red and yellow bell peppers, capers, hot sauce, Worcestershire sauce, crab boil seasoning, salt and pepper and sauté over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature (I put in a bowl in the refrigerator to speed up the cooling process).

Put the crab meat into a large bowl. Add the breadcrumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into cakes. (About 10)

Add more olive oil to the saute pan over medium heat. In batches, add the crab cakes and fry for 3 to 4 minutes on each side, until browned.


What are some of your favorite seafood recipes? Let me know!

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