Crab Cakes

Crab Cakes

A summertime crowd pleaser.
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Prep Time 30 minutes
Cook Time 15 minutes
Course Appetizer, Dinner, Lunch
Cuisine American
Servings 6
Calories 285 kcal


Large Bowl



  • 3 tbsp extra virgin olive oil
  • 2 tbsp shallot finely chopped
  • 1 tbsp white balsamic vinegar white wine vinegar will work too
  • 1 tbsp lemon juice fresh squeezed
  • ¼ tsp pepper fresh ground

Crab Cakes

  • 2 tbsp extra virgin olive oil
  • 2 tbsp red onion finely chopped
  • 2 tbsp red pepper finely chopped
  • pinch salt
  • 8 oz lump crabmeat
  • 1 tbsp lemon juice
  • 1 tsp Old Bay Seasoning
  • 1 tbsp mayonnaise
  • 1 egg
  • ½ cup bread crumbs
  • ¼ cup olive oil for sauteing


To make the vinaigrette

  • Place the shallots olive oil, white balsamic vinegar, lemon juice, and ground pepper in a dish and whisk until blended

To make the crab cakes

  • Heat 2 tbsps olive oil in a sauté pan over medium heat.
  • Add the onion and red pepper, Sauté 5 minutes.
  • Add salt to taste
  • In a bowl, add the sautéed onions and peppers, crab, lemon juice, Old Bay Seasoning, and mayo, then mix.
  • Taste and add more salt if needed
  • Add the egg and the bread crumbs and mix throughly
  • In a sauté pan heat the remaining ¼ cup olive oil on medium heat.
  • Pat the crab mixture into 6 individual patties and sauté 5 minutes on each side, until golden brown.
  • To serve, drizzle the vinaigrette over the warm crab cakes. See notes.


Serve the crab cakes on a bed of salad greens. Sprinkle with chopped tomatoes and fresh parsley, then drizzle with the vinaigrette for a light meal.


Calories: 285kcalCarbohydrates: 9gProtein: 9gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 44mgSodium: 506mgPotassium: 139mgFiber: 1gSugar: 2gVitamin A: 157IUVitamin C: 9mgCalcium: 45mgIron: 1mg
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