Classic Crab Cakes

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I love me some Crab Cakes! The Ivy By The Shore is my favorite LA restaurant to grab Crab Cakes at. But, I too make delicious Crab Cakes, so here’s one of my favorite recipes. This recipe is a great appetizer or a main dish for dinner, lunch, or for parties. Add a bit of lemon juice and dill, serve with fresh tartar sauce and enjoy!

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The right amount of crunchy Panko breadcrumbs is the secret to these classic crab cakes. The succulent crab meat is mixed with just the right amount of breading.

The right kind of crab meat is important as well and with the addition of sweet roasted red peppers this dish is sure to become a favorite in your home. I found this old school recipe on the back of the Old Bay Seasoning can years ago. But it’s a classic nonetheless. I’ve made it my own by adding roasted red peppers and green onions to give it a little extra sweet flavor. Adding the baking powder to the recipe helps the patties stay formed while cooking. It also keeps them light and flaky.

A tip – a half an hour in the fridge before cooking keeps them from breaking apart in the pan when flipping.

This crab cake recipe is so simple and tasty! I love fresh, crispy crab cakes, and these Old Bay Crab Cakes are really hit the spot. This is the BEST crab cake recipe, and once we add on the homemade tartar sauce…YUM! I can’t get enough of these things.

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Classic Crab Cakes

Servings

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

kcal

Ingredients

  • ½ cup Panko breadcrumbs Parmesan and herb flavored

  • ½ red pepper roasted and diced

  • 4 green onions diced

  • 1 tablespoon mayonnaise

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon baking powder

  • 1 tablespoon parsley flakes

  • 1 teaspoon Old Bay seasoning

  • ¼ teaspoon salt

  • 1 egg beaten

  • 1 pound lump crab meat

  • 1 tablespoon olive oil

Directions

  • Mix together all the ingredients well, using your hands if necessary. Shape into eight patties. Be sure to refrigerate the crab cakes for about 30 minutes before cooking. It helps to keep them together while cooking.
  • Using a cast iron skillet, heat 1 tablespoon of olive oil over medium heat and add the carb cakes to the pan when hot. Fry them flipping once until golden brown on each side, for a total about 5 to 6 minutes.
  • Serve with lemon wedges.

Ali in the Valley is a lifestyle blog about healthy, delicious food and simple lifestyle tips on how to be a great host or hostess…all while staying on a budget.

I create simple recipes for the urban soul and live by my motto:

“Home Grown Cooking – Down To Earth Living!”

Like most women, I’m the Energizer bunny that keeps going and going. And, actually… I LOVE IT. Power mom! Power life!

I’m an entertainment biz executive who loves to entertain at home, as well as abroad!!

I passionately blog about it, share recipes and write cookbooks––plus produce a web show centered around live music and good food.

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