• Prep Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 4

Easy Crab Cakes

  • Recipe Submitted by on

 Ingredients List

  • 1 tbsp olive oil + extra for frying
  • 1/4 cup chopped celery
  • 1/4 cup chopped bell pepper
  • 1/4 cup sliced scallion
  • 1 clove garlic minced
  • 1/8 tsp red pepper flakes
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp dijon mustard
  • 2 tbsp egg white
  • 1/2 tsp worcestershire sauce
  • 1/4 tsp old bay seasoning
  • 1/4 cup panko bread crumbs
  • 8 oz pasteurized lump crab meat (I buy this in the refrigerated section)
  • tartar sauce for serving


Heat a nonstick skillet over medium heat and add 1 tbsp olive oil to the pan. Add the celery, bell pepper, scallion, garlic, red pepper flakes, salt, and pepper. Cook for 7-8 minutes, until the vegetables are soft. Transfer the mixture to a bowl.
Add the mustard, egg white, worcestershire, and old bay to the vegetables, and mix well. Add the bread crumbs and mix again.
Place the crab meat in a paper towel and gently squeeze to absorb excess moisture. This step prevents the crab cake from being heavy or soggy in the middle.
Gently fold the crab meat into the vegetable mixture, making sure you don’t overstir the crab to the point where the morsels fall apart.
Divide the crab mixture into 4 portions and shape them into patties, pressing them firmly.
Heat a nonstick skillet over medium high heat and add just enough olive oil to coat the bottom of the pan. Fry the crab cakes on each side for about 2-3 minutes, until golden.
Serve with tartar sauce and lemon wedges, if desired. Enjoy!

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