Crab Cakes


by: Chi Town Kitchen

The ideal crab cake is made of big chunks of lump crab meat held together with minimal bread crumbs and egg. While good-quality lump crab meat, especially jumbo grade, has very little shell and cartilage, you should pick through it to be sure. To spot the cartilage, spread the meat on a sheet pan and slide it under the broiler for just a few seconds. The cartilage will turn red.


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serves: 8

1 pound lump crab meat

6 tablespoons fresh bread crumbs

2 eggs

2 teaspoons salt

pinch of pepper

3 tablespoons finely chopped fresh parsley

1/2 cup flour

3 tablespoons butter

Tartar Sauce

Nutrition Facts
Crab Cakes

Servings Per Recipe: 8

Amount per Serving

Calories: 153

  • Total Fat: 6.4 g
  •     Saturated Fat: 3.3 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 96.7 mg
  • Sodium: 852.7 mg
  • Total Carbs: 9.9 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 0.4 g
  • Protein: 13.2 g

how is this calculated?

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1.  Pick through the crab meat and discard any bits of shell or cartilage. Work the bread crumbs through a fine-mesh strainer to make them very fine.

2.  In a bowl, whisk together the eggs, salt, pepper, and parsley until blended. Add the crab meat and bread crumbs. Gently work the mixture until you can form it into patties.

3.  Form the mixture into 8 patties each about l/2 inch thick. Spread the flour on a plate, dust the patties with the flour, and pat off the excess.

4.  In a saute pan, melt the butter over medium heat. Add the patties and cook for about 3 minutes on each side, or until firm to the touch and golden brown. Serve with the sauce.

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