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World’s Best Crab Cake

  • Prep/Cook Time

  • Servings

    8 medium sized cakes

  • Ingredients

    • 3/4 cup Fishpeople Dungeness crab meat
    • 1 egg
    • 1/4 cup sautéed onion
    • 2 tablespoon minced red bell pepper
    • 1 green onion
    • 1/2 cup shredded parmesan cheese
    • 3 tablespoons mayo
    • ¾ cup panko bread crumbs (If you want an outside coating. 1/4 cup if not) Substitution: gluten free bread crumb or chopped coarse bread crumb
    • 2 1/2 cups of Brussel Sprouts (approz 10) shredded in a food processor or madolin (use a cut glove!)
    • 1/2 teaspoon Worcestershire sauce
    • 1 tablespoon lemon juice
    • 2 tablespoons of olive oil


    1. Dice onion and sauté in a pan with a tablespoon of olive oil on medium heat, until transparent.
    2. Cut red peppers into ¼ squares and then slice green onion lengthwise down the middle and cut into small rounds.
    3. Combine crab, egg, mayo, Worcestershire and lemon juice, and blend gently with a fork, or whisk, until even.
    4. Add the onions and the rest of your ingredients and blend (include ¼ cup of panko; reserve remainder for coating, if desired).
    5. Form into cakes about 3” in diameter.
    6. If crispy coating is desired, place 1/2 cup of your panko on a plate and pat it into the cakes on both sides.
    7. Preheat 1 tablespoon of olive oil in a 12” pan over medium high heat.
    8. Add crab cakes and cook approx. 5 minutes per side or until golden brown.

      Makes 8 medium sized cakes. Prep/Cook time: 20 to 25 minutes

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