Tag Archive for crab cakes

Crab Cakes

photo of crab cakes on plate

Crab Cakes; Jumbo Lump crab meat, sweet and succulent. Crispy Crab Cakes, baked, grilled or pan seared then paired with a Special Creamy Sauce that will knock your socks off.


1 1/2 pounds of jumbo lump Crab meat (go to blog: Selecting Crab Meat for Crab Cakes)

2 Tbsp. cream cheese (chive & onion spread)

2 Tbsp. Yogurt (plain non-fat)

3 green onions (diced)

1 tsp. Lemon juice

1 yellow mini bell pepper (diced)

1 orange mini bell pepper (diced)

2 eggs lightly beaten with a pinch of sea salt

1 1/2 cup Panko bread crumbs

1/2 cup crushed corn flakes (optional)

2 Tbsp. Coconut oil or Rice Bran oil


1/2 tsp. of Dill Weed

1/2 tsp. of Chili powder (mild)

1/4 tsp. of Cayenne pepper (optional)

1/4 tsp. of Garlic powder

1/2 tsp. paprika (smoked paprika optional)

My Special Creamy Sauce (optional)

2 Avocados (medium)

2 Roma tomatoes (large)

4 sprigs of Cilantro

1 Tbsp. Honey Dijon (fat free)

1/2 tsp. of garlic and parsley salt

1/2 tsp. of Lime juice

1/2 tsp. of onion powder

Chef Ann Notes:

  • Selecting the perfect Crab meat is paramount for this recipe! You can start at the ocean or the nearest seafood market, but be ready to spend a little more. This Crab Cake recipe I have created for you is so worth the money, and believe me; you will not find a better crab cake in North America! 😉
  • Look for the Jumbo Lump Crab and not the imitation crab meat that you see at the local market. Be sure to drain any excess water before you prepare your crab cakes. look for shells or particles and discard.
  • Try to keep the lumps as they are, when you mix and fold in all your ingredients to form your crab cakes
  • Also keep in mind your option, to turn up the heat and use more spice. This will of course depend upon whom you are cooking for. The amount of cayenne pepper that I add to this recipe makes it very mild.
  • Regarding the cream cheese I choose, “chive & onion spread” it works perfect, but you may substitute for plain cream cheese or yogurt.
photo of crab cakes on plate

Crab Cakes


  1. Rinse all produce in cold water and pat dry before using
  2. Check crab meat for shells, and discard before you begin this recipe
  3. Do not shred crab meat, keep it lumped as possible for this recipe
  4. Do not refrigerate the 2 tablespoons of cream cheese (set aside until ready to use)
  5. I recommend that you line a cookie sheet with parchment paper, if you choose to bake your crab cakes
Preparation before cooking
  1. Preheat oven at 375 degrees if you choose to bake crab cakes
  2. Line cookie sheet with parchment paper and set aside until you are ready to use
  3. In a large bowl, add Panko crumbs, crushed corn flakes and paprika; set aside until ready to use
  4. In another large mixing bowl, combine the first 8 ingredients, starting with the lump crab meat and all of your five seasonings
  5. Try to keep your crab meat in lumps, as much as possible
  6. Mix lightly with your hands or a wooden spoon or spatula, blend gently for about thirty seconds
  7. Now you are ready to form crab cakes; spoon two to three heaping tablespoons into the palm of your hand, begin to form the shape of a small or medium size burger
  8. You want each crab cake to fit the palm of your hand, 1/4 of an inch thick
  9. Place each perfect formed crab cake into your mixture of crumbs and coat both sides, then place them on the parchment lined cookie sheet or a large plate and cover with plastic wrap
  10. Now transfer to your refrigerator and allow them to chill for 30-40 minutes. Please Note; This process will help crab cakes to hold shape and not fall apart or crumble while cooking.
  11. You may also chill over night, and cook the next day
  12. While cakes are chilling; this is a great time to start your special sauce, check out preparation for “Special Creamy Sauce”
  13. When you remove crab cakes from the refrigerator, let them rest for five minutes before baking, grilling or pan searing
Preparation “Special Creamy Sauce”
  • Place all of your ingredients into a blender or food processor on medium high until your mixture is smooth and creamy
  • Now pour your sauce into a bowl, cover with a lid or plastic wrap and refrigerate
  • Remove special sauce from refrigerator fifteen minutes before serving
Preparation while cooking (Baking)
  • Place crab cakes in oven for ten to twelve minutes
  • You want cakes to be crisp and golden brown
  • If crab cakes are not crispy or golden brown, give them a few more minutes to brown
  • Watch them carefully, because you do not want them to over cook or dry out!
Preparation for (Grilling)
Cook for 2 to 3 minutes on each side or until you have a nice crispy golden finish, then remove from grill
Cooking (Pan Seared)
  • In a large skillet, add your oil and bring to a medium high temperature. Please Note; I recommend using cast iron cookware when pan searing, stainless steel is always my second choice
  • Place as many crab cakes as you like, but be sure to leave a little space between each cake
  • Allow them to cook for 2 to 3 minutes each side, you want a nice golden color before turning them over
  • Make sure that your cakes have a nice crisp golden color before removing from the pan / skillet
  • Place them on a paper towel to drain off any excess oil and you are now ready to serve up some spectacular Crab Cakes

Buon Appetito

Preparation time: 30-40 minutes
Cooking time: 10-12 minutes for
(Baking) 4-6 minutes for (Grilling) and 6 minutes for (Pan Searing)
Total time: 30-37 minutes
baking/ 29-31 minutes grilling and 31
minutes if pan searing
Servings: 4 and makes 6-8 crab cakes

♥ Chef Ann Tips
  • Aioli, tarter and cocktail sauce are all acceptable condiments for these luscious crab cakes
  • As for my “Special Creamy Sauce” this puts the icing on the crab cake! So Give it a go and tell me what you think?

Until next time, Buon Appetito

Helpful information

Selecting Crab Meat for Crab Cakes | Rice Bran Oil | What is lump crab | huffingtonpost.com – imitation crab meat what is it?


Selecting Crab meat for Crab Cakes

photo of crabmeat
photo of imitation crab meat

Imitation crab meat

Imitation vs. jumbo lump crab meat

Imitation crab meat / Surimi is a combination of different fish. Surimi is pulverized, ground up and processed to look and taste like real crab meat. Imitation crab is a combination of fillers, artificial color and flavoring. These additives and preservatives mean this product is pasteurized. Let me clarify pasteurized gives the imitation crab meat a longer shelf life.

Added color, fillers and preservatives is not an option for me! When making crab cakes, I buy fresh jumbo lump crab meat from the fish market. You can find jumbo lump crab meat in most supermarkets, but it is most likely canned. By the way, I absolutely cannot recommend canned crab for my crab cake recipe! I have already tried it in my test kitchen along with the imitation, so please believe me when I tell you; it will be worth your dollars to enjoy the freshness of this Crab Cake recipe by investing in fresh jumbo lump crab meat.

You can buy several whole crabs and do all the cracking and cleaning, but this is serious work and time-consuming. However, the great thing about this is that you have no worries about additives.

While shopping at Costco, last week I realized they carried “Jumbo Lump crab meat” in the plastic 16-ounce tubs. It has a “chicken of the sea” label and it is a product from Vietnam. Please take a look at the sites I have listed at the end of my blog, and keep in mind, it is wise to ask how long the product has set on the shelf before you buy it. “Caveat Emptor” the Latin phrase for “Let the buyer beware” By origin, this phrase is important in matters of real state. As a habit, I practice this in the marketplace and especially when grocery shopping.

  • First rule of thumb; when thinking crab cakes, choose the Jumbo Lump crab meat and not the imitation or the canned crab meat for my recipe! The imitation (pasteurized) crab meat will work, but there is NO comparison in the taste!
  • Also put into practice when dining out; ask if you are getting the real deal or imitation. The price can be an indicator, but it’s never a bad idea to ask!

It is important to note that there is much controversy about the purchase of pasteurized vs. fresh from the fish market /ocean harbor. More information provided at the bottom of my blog.

photo of lump crabmeat

FYI on Crab Cake recipe:

I just wanted to share with you that I put a little spin on my use of breadcrumbs for this recipe. I was short on panko crumbs so I went with crushed frosty flakes. I enjoy the hint of sweetness that the crushed cereal added. It worked so well that I decided to add it into my recipe. Crushed corn flakes will work as well. Those of you that do not want the sugar can use corn flakes or just stick with the panko crumbs. You may refrigerate uncooked crab cakes overnight if you like.

My recipe also gives you the wonderful option to bake, grill or pan sear. All of these methods are tasty and I do hope you will try them.

Using a non-stick skillet for this recipe is fine, but I highly recommend the cast iron skillet, should you want to Pan Sear your crab cakes. Those of you that like the taste of coconut oil will enjoy how it adds a nice flavor to the crab cakes, and those that may not like the taste of coconut oil, can go with the Rice Bran oil for a lighter taste and fewer calories.

As for my “Special Creamy Sauce”, this puts the icing on the crab cake! Give it a go and tell me what you think?

Until next time, use wisdom in all you do.

Crab Cakes Recipe | Surimi | Fresh Lump Crab Meat