American Crab cakes
Recipe type: Appetiser
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
Crab cakes or crabby patties are best way to enjoy the sweet flavor of crabmeat, seasoned variously with lots of fresh parsley and served with chipotle mayo and also goes well with tartar sauce.
  • Fresh crabmeat : Half pound (I have used Dungeness lump crab meat)
  • Mayonnaise : ¼ cup (plain or any flavor)
  • Egg: 1 large beaten
  • Djon Mustard: 1 tsp
  • Fresh Parsley (chopped) : 2 tbsp
  • Old Bay seasoning : 1 tsp +
  • Salt and pepper to taste
  • Lemon juice: 2 tsp
  • Bread crumbs (use Panko): 1 cup
  • Flour to dust
  • Old for shallow frying
  • Butter : 1 tbsp
  1. In a bowl whisk the mayo, egg and mustard.
  2. In a separate bowl gently mix the crabmeat with all the seasonings, fresh parsely and breadcrumbs.
  3. Add the mayo egg mixture to this and very gently mix it, taking care not to break the lumps of crabmeat.
  4. Stir in the lemon juice, cover and refrigerate it for one hour.
  5. Wet your palm and scoop the crab mixture and make around six patties of half inch thickness.
  6. In a pan warm the butter and heat the oil together.
  7. Dust the crab patties with flour and shallow fry them over medium heat till golden brown and crisp.
  8. Serve the crab cakes with lemon wedges and tartar sauce.
Approximate substitution of Old Bay seasoning : an equal amount of celery salt, onion powder, garlic powder and half of that paprika powder, black pepper powder, nutmeg powder, mustard powder.
Recipe by saffronstreaks at