Crab Cakes

crab cake

Featured in Greenwich Lifestyle magazine

Summer never tasted so good!

Few things are better than dining al fresco in the summer months with friends, enjoying some fresh seafood and a glass of crisp white wine (or two!) At your next summer soiree consider serving delicious homemade crab cakes and a seasonal corn & basil salad.

Crab Cakes on sheet pan
These crab cakes are pure crab and guaranteed to satisfy!

Stand out crab cakes, like most delectable dishes, come down to the ingredients that are in them. Store bought crab cakes use an abundance of fillers like celery, onion, red & yellow peppers, hearty amounts of breadcrumbs, and in many cases, contain several types of preservatives. They are also often made with back fin meat, which although more cost effective, has a more minced texture and a stronger sea flavor than lump or jumbo lump.

When making your own crab cakes you get to control what goes into them, and the results are superior to any pre-made options. So leave the vegetables like the onions, celery & peppers out, and save them for the side dish. Seasoning should elevate the delicate crab flavor and not disguise or commandeer the dish. And most important of all, use fresh, good quality crab meat. This approach will guarantee a delighted table of guests and you’ll be the star of the summer hosts!

You want a good crab cakes? Use good crab. It’s just that simple.

Crab Cake Benedict
My absolute favorite bunch is homemade Crab Cakes Benedict and a glass of champagne!

Fortunately, in the Greenwich and surrounding New England area, we are able to source fresh crab fairly easily. You can find it in all the local fish shops or specialty markets.

You’ll want to ask for lump or jumbo lump – the choice is yours. Jumbo lump will produce cakes with large pieces of crab and more texture, whereas lump will provide a more even consistency throughout. It’s all a matter of personal preference.


  • To make this recipe gluten free, substitute Ritz crackers for gluten free butter crackers.
  • Crab cakes are versatile- serve them sandwich style, as an entree, make crab cake eggs Benedict, or make them mini for appetizer bites!
  • Use a circular cookie cutter and pack your crab inside the ring, and then lift the ring carefully for a perfectly shaped cake.
jumbo lump crab cakes

Crab cakes

This crab cake recipe is all about the crab and none of fillers. Be sure to use fresh crab to best results! 
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 26 minutes
Cuisine Seafood


  • 1 large egg
  • 2 heaping tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • Few drops of fresh lemon juice not to exceed 1/4 teaspoon
  • 1 teaspoon Old Bay Seasoning
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon fresh ground black pepper
  • 1/2 cup crushed Ritz crackers
  • 2 tablespoons chopped fresh parsley
  • 1 pound fresh crabmeat (drained, patted dry an picked over for shells or cartilage)
  • Non-stick cooking spray


  • In a medium bowl, combine the egg, mayonnaise, mustard, Worcestershire, Tabasco, lemon juice, Old Bay, salt and pepper. Mix so that all the ingredients are well-incorporated.
  • Add the cracker crumbs and parsley and mix well.
  • Gently fold in crabmeat until just combined (try not to break up lumps of crabmeat too much).
  • Using slightly wet hands, shape mixture into patties or use a round cookie cutter to pack and shape.
  • Put the crab cakes on a baking sheet lined with parchment as they're shaped. Cover loosely with foil and refrigerate for 1 hour before cooking.
  • Set oven on broil at 450. Spray a baking sheet with non stick spray and use a spatula to place crab cakes on tray and place in oven on medium height rack.
  • Cook for about 5 minutes or until golden brown. (Keep an eye on them- every broiler cooks differently. If they are burning rather than browning, move them down to a lower rack.)
  • Serve with lemon and tartar sauce, or seafood remoulade.

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