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Easy Homemade Crab Cakes

Easy Homemade Crab Cakes


  • 1 lb pre-cooked or ready to eat crab meat (or use imitation crab meat)
  • 1/41/2 cup fresh dill, chopped
  • 1 tsp lemon juice
  • 1 1/2 tsp grainy Dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp Worchestershire sauce
  • pinch of cayenne pepper
  • pinch of salt
  • pinch of pepper
  • 3/4 cup of mayonnaise
  • 1 egg
  • 3/4 cup Italian style bread crumbs (the kind that has some herb seasoning in it)
  • Vegetable oil for frying


  1. In a mixing bowl break up the crab meat so that it’s in smaller chunks and flaky.
  2. Add the remaining ingredients to the crabmeat and combine very well.
  3. Form the mixture into 16 small patties.
  4. Heat the vegetable oil in a large skillet over medium-high heat.
  5. Make sure that the oil is hot before dropping the crab cakes into the skillet. If the oil is not hot enough it will absorb into the crab cakes – you don’t want that.
  6. Cook the crab cakes for 2-3 minutes on each side or until golden. If cooking from frozen you’ll need to cook an additional 1-2 minutes on each side.
  7. Once they’ve cooked remove from the skillet and place on paper towel to drain any excess vegetable oil.
  8. Serve in addition to fries or rice and vegetables. Tastes awesome with homemade tartar sauce.