Crab Cakes

2 ratings
Rate This Recipe


  • 1 pound fresh crabmeat, picked over
  • 1/4 cup minced onion
  • 1/4 cup minced green bell pepper
  • 1/4 cup minced red bell pepper
  • 2 eggs, beaten
  • 1 teaspoon dry mustard
  • 1/2 teaspoon TABASCO® brand Original Red Sauce
  • 1 cup fine dry bread crumbs, divided
  • Salt to taste
  • Vegetable oil


Combine crabmeat, onion, bell peppers, eggs, mustard, TABASCO® Sauce, 1/2 cup of the bread crumbs and salt in a large bowl and mix well. Cover and refrigerate 1 to 2 hours until mixture firms up. Shape into small cakes about 1x1 1/2 inches; coat cakes with remaining 1/2 cup bread crumbs.

Pour oil into a large heavy skillet to a depth of 1/3 inch and place over medium heat. When oil is hot, add crab cakes and brown on both sides, about 3 to 5 minutes per side. Drain on paper towels. Serve warm with Zesty Rémoulade, if desired.

Makes 20 to 25 small crab cakes.

Talk About It!

Post a Comment

Your Comment:




Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Type the two words above:

Add Comment
  • Name: online cake delivery in Hyderabad
    Date: September 10th, 2014
    Hi, I just love the entire post and beautiful collection of. And I make sure to visit your site often.I would like to thank you for sharing this information.