Chunky Crab Cakes – Delicate Seafood Recipe

I love crab cakes, especially those with big chunks of crab meat in them.  This recipe for chunky crab cakes is just delicious. 

Crab is a delicate seafood that reminds me of summers growing up in Maine. It can be used in recipes as simple as a crab and mayo roll, or as a phyllo cup crab appetizer elegant enough for a fancy cocktail party.

Today, it is the crab cake’s turn!

Chunky crab cakes

Why go to a restaurant when you have a craving for this delicacy?  No need to go out.  Just make my crab cakes at home! 

They are easy to do and take no time at all to prepare.

My crab cakes are flavored with Old bay seasoning, Worcestershire sauce, light mayonnaise and mustard and are just delicious.

These are the ingredients for the crab cakes.   Be sure to use lump crab meat!

Break up the crab meat and then combine the other ingredients with it until well blended.

Form the mixture into medium sized cakes.

Heat the canola oil and butter in a skillet over medium heat and cook about 2 minutes on each side until done.

Enjoy!

More crab recipes

Looking for a new way to try crab? Check out these recipes

• Phyllo Cup Recipe – Appetizers with Crab Meat – Crab Phyllo Cups
• Joes Crab Shack Crab Cake Recipe

Yield: 4 servings

Chunky Crab Cakes

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Nothing brings home the taste of summer at the beach than a tasty crab cake recipe.

Prep Time 10 minutes

Cook Time 5 minutes

Additional Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

• 1 pound jumbo lump crab meat (buy fresh from the sea food market. Our local farmer's market has a great selection )
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon fresh cracked ground black pepper
• 1/8 teaspoon Old Bay Seasonings
• 1 egg
• 3/4 teaspoon Worcestershire sauce
• 3 teaspoon light mayonnaise
• 1 teaspoon mustard
• 2 tablespoons of Panko bread crumbs
• 2 tablespoons of Canola oil.
• 1 tablespoon of butter

Instructions

1. In a large bowl, combine with crab meat with the rest of the ingredients except for the oil and butter.
2. Use a fork to mix the ingredients, so you won't shred the crab meat. You want them to be chunky.
3. Gently fold this mixture together until it is well combined.
4. Shape the crab mixture into patties, each about 3 tablespoons.
5. Spray a cookie sheet with Pam cooking spray.
6. Place the crab cakes on tray.
7. Cover with aluminum foil and refrigerate for about 2 hours so that the flavors will set.
8. Heat the oil and butter over a medium high heat in a skillet.
9. Add the crab cakes and cook lightly until they are browned on both sides - about 2 minutes per side.
10. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 222Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 165mgSodium: 666mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 22g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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