The Only Crab Cake Recipe You’ll Ever Need

Growing up in the Pacific Northwest and having an uncle who is like the Paul Hogan of the Oregon Coast, I have been lucky enough to eat fresh Dungeness crab since I was a young girl.  When I say fresh, I mean plucked-out-of-the-ocean-and-boiled-in-sea-water-on-the spot-fresh.  Uncle Mark will leave the house at 5 a.m. while everyone is still asleep, drive his truck to some unknown secret treasure trove of crab, and come home a couple of hours later with a cooler full (like 12!) of live, crawling, snapping beauties.  In my family the best way to serve crab is in a traditional crab cake.  The secret is lots and lots of crab and very little else.  This is the only recipe we use, and we never vary it.  Thanks to Uncle Mark for the great crab, thanks to Aunt Judy for originating the recipe, and thanks to my mom, Chris for teaching me to make them!  Serves 4

  • 1 egg
  • 1/3 C. mayonnaise
  • 1/8 C. lemon juice
  • 1 T. Dijon mustard
  • 2 C. fresh, cooked crab meat, shelled
  • 1 1/2 C. bread pieces – we use bread from the inside of a crusty French or Italian loaf,
  • 1 1/2 t. Old Bay Seasoning
  • dash of salt
  • 1/4 C. chopped, fresh parsley
  • 1 T. butter
  • 1 T. vegetable oil

In a small bowl, whisk together the egg, mayo, lemon juice, and mustard.  In a large bowl, combine the crab meat, bread pieces, seasoning, salt, and parsley.  Gently fold in the egg mixture to combine, do not over mix.  Line a rimmed baking sheet with parchment paper.  Form the crab mixture into 12 patties and set them on the baking sheet.  Chill for at least 30 minutes, or up to two hours.  These are best eaten hot out of the pan, so wait until you are just about ready to sit down for dinner to cook them.  Heat a skillet over medium heat.  Add the butter and oil.  When the butter foams, cook the crab cakes in two batches, for about two to three minutes per side, or until golden brown.  Serve immediately.


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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3 Responses to The Only Crab Cake Recipe You’ll Ever Need

  1. Yum! I’m going to print this recipe right now! 🙂

    ~ April

  2. And thanks to everyone else – who is lucky enough to enjoy the pleasure of eating them.

  3. Chris Macca says:

    It has to be dungeness crab. The only crab. I’m thinking a nice Pinot Gris would help round out this meal.

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