The Best Crab Cakes Recipes


Welcome to the best website information on crab cakes recipes, 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

White Sandwich Bread 4 slices (to make 1 ½ cups fresh white bread crumbs) of firm white bread, cut off the crusts first.

Shallots (Spring Onions) chopped finely

Fresh Egg 1 medium sized egg, beaten.

Sour Cream 100 ml

Onion medium sized Spanish and finely chopped

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

Lime Juice Squeeze half a lime.

Chilli Peppers 2 small chillies, pick a variety that will not blow your mouth out and will not mask the crab flavour, an alternative is to add 1 teaspoon of chilli flakes.

Cilantro (Coriander) 2 tablespoons fresh chopped, my favorite herb!

Ground Black Pepper Freshly ground pepper to taste

Sea Salt A pinch to taste Dry Breadcrumbs 1 cup, and you buy from the store (Panko) or toast some bread and make them yourself HOW DO YOU MAKE THIS CRAB-CAKE-RECIPE

STEP ONE Grind the bread into fine crumbs using your food processor.

STEP TWO Place the fresh white bread crumbs, shallots, red chillies, chopped onion, cilantro, lime juice, beaten egg, sour cream and salt and pepper into a large mixing bowl. Gently fold together all the ingredients together until well combined and then 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 30-40 minutes to chill

STEP THREE Form the mixture into patties and roll lightly in the dry bread crumbs. (Some folk like to dust in flour, dip into beaten egg and roll in the dry crumbs)

STEP FOUR Heat the olive oil over a moderate heat.

STEP FIVE 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 be tempted to turn them over, the more handling you do the more chance you will break them up.

STEP SIX Drain on paper towel to soak up any cooking oil and serve with your favorite sauce and garnish. I prefer Thai Sweet Chilli Sauce with this one.

The Best Crab Cakes Recipes