Crab Cakes

Author

Belly Knows Best

Prep Time

60 minutes

Yields

1 serving

Last Updated

February 5, 2025

Ingredients:

  • ½ Red Bell Pepper (diced)
  • 1 cup Onion
  • 3 tbsp Olive Oil
  • 2 tbsp Unsalted Butter (divided)
  • 2 Large Eggs
  • 3 tbsp Mayonaise
  • 1 tsp Worcestershire Sauce
  • 1 tsp Old Bay Seasoning
  • ½ tsp Garlic Salt
  • ½ tsp Black Pepper
  • 1 lb Lump Crab Meat
  • ½ cup Panko Bread Crumbs
  • ¼ cup Parsley (chopped)

How to Cook:

  1. In a large skillet over medium heat, add 1 Tbsp oil and saute diced bell pepper and onion until golden and soft (7-9 min) then remove from heat and let cool.
  2. In a large mixing bowl, whisk together 2 eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, old bay seasoning or cajun, garlic salt, and 1/2 tsp black pepper.
  3. Drain and pick over the crab meat to make sure there aren’t any stray shells, lightly breaking up big pieces of meat. Transfer to the large bowl with egg mixture.
  4. Add cooled bell pepper and onion, panko crumbs and parsley and stir until combined and moistened. Cover and refrigerate 30 minutes.
  5. Divide mixture into about 15 cakes. With wet hands, lightly shape into 1/2” thick patties. Place a large non-stick pan over medium heat with 1 Tbsp oil and 1 Tbsp butter and sautee crab cakes in batches for 4-5 minutes per side (reduce heat if browning too quickly). Transfer to a serving platter and repeat with remaining crab cakes adding more oil and butter.

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