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    Home > Blog > Appetizers > Crab Cakes

    Crab Cakes

    by Teri Lyn Fisher · Published: Feb 12, 2015 · Modified: Oct 12, 2020

    Jump to Recipe
    A freshly made crab cake recipe on a plate with a fork.

    Several white plates with colorful crab cakes and forks.A close up of a crab cake with a bite on a fork.

    Today we have a crab cake recipe for you. These crab cakes are awesome for two main reasons. The first is that these are packed with crab. There isn’t really a bunch of filler stuff, so its like an epically crabby crab cake. The second is that these crab cakes are kinda free form. So you don’t have to fuss with your OCD self to make perfectly round uniform little cakes. These are really great as appetizers, but would also make a really nice light-ish meal if you pair it with a salad of some kind. That’s how I ate most them!

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    A freshly made crab cake recipe on a plate with a fork.

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    A freshly made crab cake recipe on a plate with a fork.

    Crab Cakes

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 25 mins
    Cook Time: 20 mins
    Servings: 16

      INGREDIENTS  

    caper-tartar sauce

    • ½ cup mayonnaise
    • ¼ cup sour cream
    • ½ lemon zested and juiced
    • 2 tablespoons minced capers
    • salt and pepper to taste

    crab cakes

    • 1 pound lump crabmeat
    • 2 roasted piquillo peppers, seeded and diced
    • 1 ear sweet corn kernels
    • 1 garlic clove, minced
    • ⅓ cup panko breadcrumbs
    • ¼ cup mayonnaise
    • 1 egg, lightly beaten
    • 1 tablespoon minced tarragon
    • 2 teaspoons thinly sliced chives
    • ½ lemon zested and juiced
    • salt and pepper to taste
    • 4 tablespoons unsalted butter, divided
    • micro-greens, optional
    • edible flowers, optional

      INSTRUCTIONS  

    • Place all caper tartar sauce into a mixing bowl and whisk together. Set aside.
    • Preheat broiler.
    • Place all crab cake ingredients into a bowl and gently fold together until everything is evenly mixed together, but do not over mix.
    • Melt 2 tablespoons of butter in a large skillet, over medium heat.
    • Drop 6 (⅓ cup sized) mounds of crab mixture into the skillet, at least 1/2 inch apart and cook for about 5 minutes or until a crust begins to form on the bottom.
    • Remove from heat and place in the oven, under the broiler. Broil for 2 to 3 minutes or until the crab cakes have browned on top. Repeat with remaining crab mixture.
    • Serve crab cakes topped with micro-greens and edible flowers, with caper tartar sauce.
    Calories: 141kcal Carbohydrates: 2g Protein: 6g Fat: 12g Saturated Fat: 4g Cholesterol: 36mg Sodium: 355mg Potassium: 92mg Fiber: 1g Sugar: 1g Vitamin A: 185IU Vitamin C: 7mg Calcium: 28mg Iron: 1mg

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    February 12, 2015 / 9 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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    February 12, 2015 / 9 Comments

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    1. JE

      February 17, 2015 at 4:50 pm

      Made these last night….crazy good!!! (and gorgeous, just like the photos)

      A few notes…. I used roasted red peppers instead of piquillo (delish). Also, the mixture was a bit crumbly, but used a thin cookie spatula to transfer them from the browning pan to the baking sheet. By the time they finished broiling, they had set up just beautifully. Will make again and again!

      Reply
    2. Rochelle @ Oh So Sweet Baker

      February 14, 2015 at 3:44 pm

      I haven’t had crab cakes in ages. Must make these!

      Reply
    3. bev @ bevcooks

      February 13, 2015 at 2:21 pm

      Oh I LOVEEEEE crab cakes. These are straight ridic. On it.

      Reply
    4. Andrea @ My Tasty Kitchen

      February 12, 2015 at 2:50 pm

      These look amazing! Will have to try them out with my crab cake eggs benedict recipe.

      http://www.mytastykitchen.com/crab-cake-eggs-benedict/

      Reply
    5. Stefanie @ Sarcastic Cooking

      February 12, 2015 at 12:00 pm

      I hate when you get a crab cake that is all filler and no crab! These are so crabby! Delicious.

      Reply
    6. Samantha @FerraroKitchen

      February 12, 2015 at 9:28 am

      I love the look of these free form crab cakes as well! My husband likes the traditional 2 inch thick, 3 inch in diameter crab cakes haha. Maybe I can convince him otherwise? And that it’s not 1993 anymore ;)

      Reply
    7. Brian @ Kitchen Domination

      February 12, 2015 at 8:55 am

      I’m a big fan of this free form crabcake idea–the main reason I don’t make way more crabcakes is the OCD problem you’re mentioning where they have to be these perfectly round and uniform cakes. Now they just have to taste good!

      Reply
    8. Elyse

      February 12, 2015 at 7:44 am

      They look delicious! Just need to persuade the hubby that he actually does like crab…. it’s a work in progress!

      Reply
    9. Christina @ The Beautiful Balance

      February 12, 2015 at 7:39 am

      Crab, piquillo peppers, and sweet corn is the perfect match so sign me up for a batch up these! I definitely appreciate that these are mostly crab and have the perfect balance of panko!

      Reply

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