The Best Crab Cake Recipes


Welcome to the best website information on crab cakes, with all you need to know about preparing and cooking your favourite crab cake recipes.

There are so many questions to answer on crab cakes recipes and this website will try and answer them all, these are just some of the crab cakes to look at!

My name is John Payne and I have published a successful cook book for yachts called The Great Cruising Cookbook and of course in that book are some great and easy to prepare crab recipes.

Whether it’s crab cakes made from canned crab meat to that from Dungeness-Crabs and frozen Alaska-King-Crabs to freshly steamed Snow-Crabs.

You can also choose Blue-Crabs, Alaskan King-Crab and Spider-Crabs and any other type of crabs you love to eat and enjoy.

All of them make great crab cakes and making the prefect crab cake is an art form.


Jumbo Lump Crab Meat 1lb (500 gms) of the best quality lump crab meat, you can also try quality canned crab meat however fresh is always works best

Onion medium sized Spanish and finely chopped

White Sandwich Bread 3 slices (to make 1 ½ cups fresh white bread crumbs) of firm white bread, cut off the crusts first.

Worcestershire Sauce 1 ½ teaspoons

Butter ¼ cup unsalted butter

Tartare Sauce 2 tablespoons

Paprika 1 teaspoon

Ground Black Pepper Freshly ground pepper to taste

Coarse Sea Salt 1 teaspoon

Dry Breadcrumbs 6 tablespoons, and you buy from the store (Panko) or toast some bread and make them yourself

Olive Oil 5 tablespoons (I prefer lIght olive oil for this recipe)


STEP ONE Tear the bread into small pieces about the size of your fingernails.

STEP TWO Pick over the crab meat and make sure all shell and cartilage is removed.

STEP THREE Gently saute the onion and ½ teaspoon of salt in 1 tablespoon of butter in a skillet. Saute over a medium heat until the onion is soft. Take off and set aside to cool down.

STEP FOUR Place the beaten eggs, salt, Tartare Sauce, Worcestershire Sauce, paprika, black pepper and the fried onions into a bowl and mix together. When the mix is even in consistency add in the bread and mix. Finally add in the crab meat. Be very careful when mixing in the crab meat so that it doesn’t break up too much as you need they chunks to stay together. If the mixture appears a bit moist add some additional white bread crumbs. When the mixing is complete, place the bowl in the frig for 20 minutes to chill

STEP FIVE Form the mixture into 6 patties around 3 to 3 ½ inches in diameter. Sprinkle some wax paper with dry bread crumbs and then place the patties on the crumbs. Sprinkle the top of the crab cakes with the remaining bread crumbs. Place the patties in the refrigerator for about an hour to chill

STEP SIX Heat the remaining butter in a skillet over a moderate heat. Gently sauté the crab cakes on one side until golden brown, and this will take around 3 to 4 minutes. Very gently turn the crab cakes over and brown the other side. Don’t turn them over, the more handling you do the more chance you will break them up.

STEP SEVEN Drain on paper towel to soak up any cooking oil and serve with your favorite sauce and garnish.

The Best Crab Cake Recipes