Easy Crab Cakes

14 Apr

crab cake on spinach

This was my first time ever making crab cakes. I pan-fried them in safflower oil and they came out pretty good – at least as good as those in typical downtown Boston gastropubs. However, I think they would be even better if fried with more oil.


8 oz container lump crab meat
2 eggs, beaten
1 tbsp water
2 tbsp mayonnaise
4 tbsp red pepper, chopped small
2 tbsp onion, chopped small
2 tbsp celery, chopped small
1 tsp mustard
3/4 cup plain bread crumbs


  1. Combine eggs, water, mayo, red pepper, onion, celery and mustard. Mix thoroughly.
  2. Mix in crab meat.
  3. Add bread crumbs to desired consistency. (I used 3/4 cup).
  4. Form into cakes. Fry in oil until golden. (10-15 minutes).

These are delicious served with Trader Joe’s wasabi mayonnaise, or on a bed of spinach and topped with avocado and diced tomatoes (shown above).

3 crab cakes

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