Crab Cakes

Crab cakes are sort of like Macaroni and Cheese to me, I’m constantly in search of restaurants that have a yummier version than the last.  Living in the South, it’s not terribly difficult to find either.  We seem to have a knack for both.

I know I’ve told ya’ll before, but I loooooove crab cakes.  A crab cake on a salad is one of my favorite go-to dinners.  A couple weeks ago when I made the Orange Vinaigrette and copy cat Herb Box salad, I thought crab cakes would be the perfect accompaniment.  I was right.;)

Crab cakes might seem fancy-ish to make, but they couldn’t be more simple.  I don’t like mine with a lot of “fluff.”  Just  good, fresh lump crab and a few basic seasonings.  Easy enough to whip up for dinner tonight!

I have these divided into dinner portions, but you could always make the patties bite size to serve at a party.  Arrange them on a platter after cooking with a dollop of good tartar sauce, a sprinkle of capers, little sprigs of dill and you’ve got a super easy, but elegant appetizer.

Crab Cakes

serves 4


  • 12 oz lump crab
  • 2 Tbsp mayonnaise
  • 4 green onions, finely chopped
  • 1 tsp worcestershire sauce
  • 1/2 juice of 1 lemon
  • 1/4 cup cracker crumbs, such as saltines, ritz or your favorite gluten free
  • 1/2 tsp of Old Bay seasoning
  • 1/4-1/2 tsp of salt
  • 1/2 tsp of pepper
  • 2-4 Tbsp of olive oil


Pick through the crap meat for any shells.  In a medium bowl, combine the crab meat and the remaining ingredients.   Form into 8 patties.

In a medium size sauté pan, heat 2 tbsp of olive oil to medium heat.  Sauté 4 patties at a time for about 4-5 minutes on each side until golden.  You may need to add a little extra oil to the pan when you sauté the next batch.