Crab Cakes

Crab cakes can be served a variety of ways, even as a sandwich. Tiny ones can go into a po’boy, or they can be served as hors d’oeuvres. Rémoulade, tartar sauce, lemon butter sauce, and beurre blanc are all different sauces that can be served with crab cakes.

Serves: 4Hands-on: 20 minutesTotal: 40 minutesDifficulty: Medium

Serves: 4


  • 1 lb. crabmeat (fresh from the grocery store fish counter or canned is fine)
  • 1 slice white bread
  • 1⁄4 cup whole milk
  • 1⁄2 cup mayonnaise
  • 1⁄4 cup diced red bell pepper
  • 1⁄4 cup sliced whole green onions
  • 1 Tbsp. lemon juice
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1 egg, beaten
  • 2 cups dry bread crumbs
  • 2 Tbsp. butter


  • Pick out and discard any shells or cartilage that may be left in crabmeat.
  • Soak bread with milk for a minute. Remove bread and squeeze out excess milk.
  • Combine crabmeat, mayonnaise, red bell pepper, green onions, lemon juice, and milk-soaked bread in a bowl until well mixed. Season with salt and pepper.
  • Put the egg in one bowl and bread crumbs in another. Shape crab mixture into patties or cakes and dip them first in egg, then in bread crumbs.
  • Over medium heat, fry the crab cakes in butter until browned on both sides.
  • Serve warm.