A Simple Crab Cake Supper



These crab cakes are one of my do-ahead dinners in summer. Throw ’em together early in the morning, a quick sauté in a skillet, and serve with a salad. It’s a light dinner that’s easy to make, won’t heat up your kitchen, and is delicious! 

  • 1-16 ounce can backfin crabmeat
  • 1 small onion, finely chopped
  • 1 cup fresh breadcrumbs
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon freshly squeezed lemon juice
  • 2 large eggs, lightly beaten
  • 4 tablespoons butter, melted
  • 1 cup flour
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  1. Pick over the crabmeat to remove any small pieces of shell. Place the crab in a large bowl and add the onion, breadcrumbs, salt, pepper, and cayenne. Mix with a wooden spoon, add the lemon juice, eggs, and melted butter, stir until well combined.
  2. Divide crab mixture into 8 portions. Form into patties, dip into flour, shake off the excess, and place on a plate. Chill for an hour.

Heat remaining butter and olive oil in a large skillet over medium high heat. Place crab cakes in pan and heat for 4 to 5 minutes per side until golden brown. Serve with cocktail sauce.

Cocktail Sauce

  • 3/4 cup ketchup
  • 1 tablespoons horseradish
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon hot sauce
  1. Combine all ingredients and chill until ready to serve.

(Adapted from Scott Peacock’s crab cakes.)

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2 Responses to A Simple Crab Cake Supper

  1. Old NFO says:

    Sounds good, I’ve had very few ‘good’ crabcakes…

  2. Tina says:

    This is adapted from a Southern recipe. 🙂 Not a lot of filler, just enough breadcrumbs to hold them together. I think these are very good – even without the cocktail sauce.

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