Crab Cakes


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ¼ cup small diced onion
  • ¼ cup small diced celery
  • ¼ cup small diced red bell pepper
  • 1 garlic clove finely minced
  • 1/4 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 egg, lightly beaten
  • 1/2 teaspoon hot pepper sauce (Tabasco)
  • 1 teaspoon crab boil seasoning (Old Bay)
  • ½ teaspoon dried lemon peel or zest from ½ lemon
  • 1 teaspoon dill
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup Panko bread crumbs (divided use)
  • 1/2 pound lump crabmeat, drained and picked to remove shells
  • ½ cup olive oil for frying



Heat a sauté pan to medium low; add the butter and olive oil. Cover and cook the onion, celery, bell pepper, and garlic for 10 minutes or until soft. Do not brown. Remove from heat and let cool.


In a large bowl, mix the mayonnaise, mustard, egg, hot pepper sauce, crab boil seasoning, lemon peel, dill, salt and pepper. Add the cooked vegetables and ¼ cup of the Panko breadcrumbs and mix well. Gently fold in the lump crab. Let sit for 5 minutes. Using your hands gently shaped the mixture into 4-5 egg size balls. Roll the balls in the remaining Panko breadcrumbs to cover. Cover and chill in the refrigerator for 15 minutes.


Heat the olive oil for frying over medium heat in a large sauté pan. Add the crab cakes and flatten in the pan with a spatula. Fry for 4 to 5 minutes on each side, until golden brown. Drain on a rack; keep the cakes warm in a 250oF oven.


Serve with tartar or remoulade sauce.

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