Really "Crabby" Cakes

Crab is a lush, decadent, and delicious product. And, when purchased in the refrigerated section of the store in a tin can, it is almost as delicious as the real thing at the shore. Anyone can fry up a little crab, mayo, and a ton of bread crumbs. The key to my crab cakes is utilizing the right kind of crab - middle of the road, not too expensive, not the cheap stuff - and a lot of it. Every bite will be mostly filled with crab. Switch in the veggies you like for an alternative taste.

I have included the recipe, some tips for purchasing, alternate cooking methods, and a few great alternatives for changing the recipe up. Also, these cakes go great with my Roasted Red Pepper Cream Sauce.


Really "Crabby" Cakes: Serves 4 (great main course with larger cakes and appetizers as smaller cakes)
Maggie McKelvey Ottenwess

*I would be on the look out for this on sale. When you are making a crab cake, you really don’t need lg. pieces of crab or anything. Crab in the aluminum usually keeps from 6 months to 1 year. I but 2 at a time when they are on sale. Even if I don’t get around to making crab cakes, they are an easy, elegant toss with almost any pasta sauce.
*If you want to do this for a large group and don’t want to put out too much cash for the cakes, use cheap, cooked shrimp, diced, and imitation crab. While this will not be as "good" the to trained palate, it can fool the crowd. Plus, you will be saving almost half of your money. Again, you can get the shrimp on sale and keep in the freezer.


1 lg. container of real crab meat – the kind in the aluminum can, refrigerated section near seafood
1/3 lg. onion, diced
4 cloves of garlic, minced
1-2 stalks of celery, minced OR
1 red/yellow/orange/or green pepper, minced
¼ cup white wine, pinot grigio (you could substitute broth or water)
2 eggs
1 cup, give or take, Panko breadcrumbs
1-2 tsp. dill weed
Olive oil
Salt and pepper


In a lg. sauté pan, spray with PAM or add olive oil. Then add the garlic and veggies (onion and whatever other veggies you want). Sauté 3-5 minutes and then add the wine. Cook down in the wine until there is little liquid left. Set aside and allow to cool.


In a mixing bowl, empty the crab. Toss with the two eggs, ½ tsp. salt, 1/8 tsp. pepper, ½ - 1 tsp. dill, depending if fresh or dried. More if fresh. Once veggie mixture is cooled, add to the bowl. Slowly add in the bread crumbs until most of the liquid from the egg, crab, and veggies is absorbed. Do not over bread. Form into patties, palm size for dinner, 1/3 palm size for appetizers. Refrigerate to firm.


There are three ways you can cook these. 1. Bake in a 375F degree oven on a PAM sprayed, foil lined cookie sheet until warmed through. Broil the last few minutes to get a crust on them. 2. Pan fry lightly in oil, both sides, creating a crust. Bake in a 375F degree oven until warmed through. 3. Cook entirely by frying on the stove. I would cook the first side 6-7 minutes over med. high to high heat and then the second side 2-3 minutes, med. high to high, drop the heat to medium, cover and heat until warm.

Alternative Add Ins:
-Make it Greek - add chopped olives, a small amount of feta, and raw cucumbers. Top or dip in a a tazeki style Greek sauce
-Instead of cakes, make small, mouth size balls. Use these in place of meatballs in any sauce from marina to scampi to Alfredo
-Freshen it up - lightly saute arugula, shallots, and mushrooms. Add these to the crab mixture for a change up!


*I serve with tarter, horseradish, or red pepper sauce; see previous blog

To plate:
Lay plate with mixed greens, spinach, or the combination of. Top with warm Really "Crabby" Cakes, causing minimal wilting of the greens. Spoon over the Roasted Red Pepper Cream Sauce and ENJOY!!!