Crab Cakes

crabcakes I made crab-cakes for the first time last week and they were surprisingly simple to make! No more spending big $$$ in restaurants to get my fix.  I pair it with sautéed greens.


  • 1/2 pound lump crabmeat (you can get a can of this stuff (you only need half) for $14 in the seafood section of your grocery store)
  • 1/2 fresh jalapeno, finely chopped
  • 2 teaspoons old bay seasoning
  • 2-3 tablespoons mayo
  • 2 cups bread crumbs (I like to mix 1cup regular bread crumbs and 1 cup Panko Bread crumbs for added crunchiness. You can also get Italian seasoned bread crumbs and skip the old bay seasoning all together)
  • 1 egg lightly beaten to coat prior to frying in 3 tablespoons oil


Stir in up to 1/2 cup of bread crumbs to mixture or as much is needed to bind ingredients. Shape into 4 – 6 cakes, depending on desired size. Place on a plate and chill for 1 hour in refrigerator. Dip each cake into beaten egg and then into bread crumbs and set aside. Heat oil in a non-stick skillet over medium high heat. Cook cakes on each side until golden brown.
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