Crab Cakes Melt In Your Mouth

by Sherry Riter in Cooking  ,Food,Recipe,Seafood

Honestly, lump crab is not always readily available or affordable, but I can’t go for long stretches without having a crab cake. Besides, these crab cakes are low fat and not loaded with carbohydrates. This recipe is very simple and so very delicious.

Crab Cakes Melt In Your Mouth

Chesapeake Style
In a mixing bowl, add extremely fine chopped celery


extremely fine chopped lemon zest,

lemon zest

extremely fine chopped onion




extremely fine chopped bell pepper

green peppers

minced parsley


Old Bay Seasoning

old bay

black pepper




real mayonnaise



add an egg

Worcestershire Sauce

Worcestershire Sauce

Almost done!
Add the d
rain crab meat and fresh bread crumbs

crab and bread crumbs

Combine and mix to combine and refrigerate 4 hours.

mix thoroughly

Form into 3-5 thick disks.
I didn’t want to add extra bread and carbohydrates, so I didn’t
coat the disks in crunch crumbs.

make into patties

In a frying pan, gently cook in olive oil about 2 minutes each side or until golden, crunchy brown.
If using fresh crab meat, transfer to a 350 degree oven for 5 minutes to finish fully cooking.

extra virgin olive oil

When one side browns, it is so hard to wait for the other side to brown!!

brown slowly

It only takes a few minutes.





Do you want a bite?

Would you like a bite?

Crab Cakes Melt In Your Mouth

Chesapeake Style


2 tablespoons celery, extremely finely chopped
1 teaspoon lemon zest, extremely finely chopped
2 tablespoons onion, extremely finely chopped
1/8 teaspoon garlic
2 tablespoons bell pepper, extremely finely chopped
1/4 teaspoon minced Parsley
1/4 teaspoon Old Bay Seasoning
1/8 teaspoon black Pepper
2 dashes salt
2 level tablespoons Real Mayonnaise
1 egg
1/4 teaspoon Worcestershire Sauce
6 oz or 1 can crab meat
1/3 cup soft, Fresh Bread Crumbs
1/2 cup Crunchy Crumbs or Saltine Crackers (delete salt if you use salted crackers)
2 tablespoons olive oil for cooking
1 lemon for cooking and serving


Drain crab meat. Combine celery, lemon zest, onion, garlic, bell pepper, parsley, Old Bay Seasoning, black pepper, salt, mayonnaise, egg, Worcestershire Sauce, crab meat and bread crumbs. Mix to combine, cover and refrigerate 4 hours. Form into 3-5 thick disks. Gently roll the disks in Crunchy Crumbs (optional). In a frying pan, gently cook in olive oil about 2 minutes each side or until golden, crunchy brown. If using fresh crab meat, transfer to a 350 degree oven for 5 minutes to finish fully cooking. Serve hot.

The Redhead Riter

This post was written by...

Sherry Riter is also known as The Redhead Riter. Sherry is witty, intelligent and addictive as she writes about cooking, family, marriage, failures, blogging tips, art, humor, inspiration, travel, PTSD and aging. Her goal is to inspire, motivate, educate and to make her audience laugh. Sherry embraces being a redhead and helps others to see the redhead point of view…"In some eras redheads were worshipped while others thought us witches. Personally, I like the former and think every day is 'Love a redhead day!'" She can also be found on Facebook, Google+, Pinterest, StumbleUpon, Linkedin, tweeting as @TheRedheadRiter and you can subscribe to her free blog feed.

{ 4 comments… read them below or add one }

1 Shawnnita's Inner Alfalfa May 26, 2011 at 9:49 am

You made my mouth water!!! YUM!!


2 Kelly L May 26, 2011 at 4:21 pm

Hi! This is Kelly from I've Become My Mother. I hope this is the first time I commented regarding this. We have a dear friend whose daughter needs a bone marrow transplant – Could you please share her story on your blog, Facebook, and Twitter. Your prayers are very much needed… Thank you so much!
Be A Donor Save A Life Urgent Request


3 The Zany Housewife May 27, 2011 at 12:38 am

Wowsa Red. Home run on this recipe! And the pictures? Amazing, once again.

I really have to stop looking at these when I'm famished. I think I drooled all over the keyboard.


4 Simplegirl May 27, 2011 at 6:12 am

Oh that's looks so delish! I wish I had it right now. Thank you for sharing your recipe I can't wait to try it, Yum, yum!


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