Quota Error: profileId ga:57022768 has exceeded the daily request limit.
- Best Recipes
- Crab Cake
Top Rated Crab Cake Recipes
Most crab cakes rely on bread crumbs as a binder, which is a bummer for grain-free folks. Fortunately, the sheet pan answers the problem beautifully and allows the cakes to hold together without bread. When they are baked, you get a moist, firm cake that’s gently browned. Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.View Recipe
Try this amped-up mayonnaise on a burger, with sliced vegetables, crab cakes or as a dip for fries.
Perfect for a special occasion, this take on a classic crab cake boosts the traditional flavor profile with the addition of roasted garlic puree, aioli and jumbo lumb crab meat. Chef Michael DeMaria of Heirloom Restaurant in Scottsdale, Ariz., tops the panko-crusted cake with creamy basil tartar sauce.
Click here for the From Idea to Plate: Developing a Recipe
It was during my first stint working in the USA in the seaside resort of Ocean City, Maryland that I fell in love with a crab! The blue crab which is indigenous to the eastern seaboard from as far North as Nova Scotia to Argentina in the south. It has been introduced (via ballast water) to Japanese and European waters and has been observed from the Baltic Sea,North Sea, Mediterranean Sea and Black Sea. The natural predators of the blue crab include eels, drum, spot, trout, some sharks, and cownose sting rays. The blue crab is an omnivore, eating both plants and animals. Unlike the brown crab which is native to the seas around the UK and has quite a strong taste the crabmeat from the blue crab is a milder sweeter taste and is now occasionally seen in UK fishmongers and supermarkets. Most of the blue crab meat seen in the UK comes from Thailand.View Recipe
These delicious crab cakes get a spicy kick from the srircaha lime mayonnaise. You can dip your crab cakes in the sauce or put it right on top. View Recipe
Adapted from Food & Wine Magazine, you can never go wrong with these crab cakes by our contributor Allison Stone. The recipe is kid friendly and easy to make, especially when you have guests over!
These creamy and delicious miniature crab cakes are loaded with lump crab meat and spices. Serve them with a tangy, homemade aioli dipping sauce or on top of greens.This healthy and delicious recipe is courtesy of Love That!: Brenda Novak’s Every Occasion Cookbook with Jan Coad, the proceeds of which will help fund much-needed diabetes research.View Recipe
This recipe from Every Day Rachel Ray has everything you love about crab cakes in one, easy-to-make dip: a super creamy texture, a tangy aioli-sauce flavor, and chunks of delicious lump crabmeat.Click here for more of our best dip recipe.View Recipe
Baking crab cakes cuts down on calories and better preserves the tenderness of the delicate, flaky meat found in this crustacean.
Love crab cakes? This is a simple recipe that uses imitation crab. If you’re on a budget or looking for a quick recipe, using imitation crabmeat instead of the real deal can be a tremendous help. View Recipe
This crab cake recipe from the low country bistro Slightly North of Broad in Charleston, SC is perfect served with summer corn, okra, and tomatoes, or even by itself on a salad or as a sandwich.
Click here to see 24 Southern Dishes That You Need to Know How to Make
An appetizer that works with any type of fish — just toss the seafood of your choice into the blender for your own personalized homemade crab cakes*.