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  • Writer's pictureMary Ann

Homemade Crabcakes


  • 1/2 cup Seasoned Panko bread crumbs

  • 1/2 red or green bell pepper, diced

  • 4 green onions, diced

  • 1/4 cup mayonnaise

  • 1 tablespoon Worcestershire sauce

  • 2 teaspoons dijon mustard

  • 1 tablespoon fresh chopped parsley

  • 1 1/2 teaspoon Old Bay seasoning

  • 1/4 teaspoon salt

  • 1 large egg, beaten

  • 1 pound (16oz) lump crab meat, You can find it in the fresh seafood section of the store. There is also canned lump crab meat, but the fresher the better.

  • 1 teaspoon fresh lemon juice, plus wedges for serving

  • 1/4 cup melted butter


  • Mix together all the ingredients well, using your hands if necessary. Try not to break up the crab meat to much.

  • Cover and refrigerate the crab cake mix for about 30 minutes to two hours before cooking. It helps to hold them together while cooking.

  • Preheat oven to 425°F and line a baking sheet parchment paper.

  • Using a 1/4 cup measuring cup, portion out the crab cake mixture on the baking sheet. Don’t flatten, but make sure there aren’t any lumps sticking out or falling apart. Brush each cake with some melted butter.

  • Bake for 10 minutes or until lightly browned around the edges and on top.

  • Serve with lemon wedges or cocktail sauce.


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