Recipe Summary: These crab cakes take 15 minutes to prep, and 8 minutes to cook. 


  • Crab Meat 1/4 lb
  • Butter 1/4 oz
  • Scallions – chopped 2 tbsp
  • Red Peppers 2 oz
  • Celery 2 oz
  • Japenese Bread Crumbs 5 tbsp
  • Mayo 1/4 cup
  • Parsley 1 tbsp
  • Grated Romano Cheese 2 tbsp
  • Old Bay Seasoning 1/4 tbsp
  • Kosher 1/4 tsp
  • White Pepper 1/4 tsp


  1. Remove crab from package and place in a strainer to make sure any excess water gets drained off.
  2. Sauté onions, peppers and celery in butter for 3 minutes until vegetables are al dente with a bite.
  3. Remove from heat and cool on a perforated hotel pan to drain any liquid from vegetables.
  4. Add peppers, onions, celery, parsley, mayo, old bay seasoning, salt and pepper to a clean mixing bowl and mix well.
  5. Add bread crumbs and cheese and mix well.
  6. Carefully add crabmeat and gently fold it into the mix, trying not to break up crab.
  7. Form crab into 3 oz balls and form them into cakes that are 1″ thick.
  8. Add oil to a sauté pan.
  9. Toss crab cakes in Japanese bread crumbs to coat well.
  10. Cook on both sides until golden brown.
  11. Serve with favorite sides.

crab cakes