A Smorgasbord of Crab Cakes Recipes

by Crab-O-Licious.com
(Pacific Northwest)

We found a smorgasbord of Crab Cakes Recipes in our monthly subscription of Taste of Home (1-year)
For this one month, we think it was well worth the year's subscription! We're so excited we thought we would share some of these delicious crab cakes recipes with you!

Florida Crab Cakes




  • 1-egg-slightly beaten

  • 1/4 Cup-fine, dry bread crumbs

  • 2-green onions-finely chopped

  • 2-Tablespoons-mayonnaise

  • 1-Tablespoon-freshly snipped parsley

  • 2-teaspoons-Thyme-fresh, or, 1/2 tsp.-dried-crushed

  • 2-teaspoons-Dijon Mustard

  • 1/2 teaspoon-Worcestershire sauce

  • 1/8-teaspoon-salt

  • 6-Ounces-lump Crab Meat-flaked, or, 1-6 ounce can-flaked, drained

  • 3-Tablespoons-fine, dry bread crumbs

  • 3-Tablespoons-yellow-corn meal

  • 2-Tablespoons-cooking oil

  • Tropical Salsa-Recipe following...



In a medium-sized bowl, combine the egg, 1/4 cup of the bread crumbs, green onions, mayo, parsley, thyme, mustard, Worcestershire sauce, and salt. Add the crab meat and mix well. Moisten your hands with water and shape the crab meat mixture into 12-1/2 inch thick patties.
In a smaller-sized bowl, combine the 3 Tablespoons of bread crumbs and the cornmeal. Dip the patties into the cornmeal mixture turning to coat.
In a large skillet, cook the crab cakes i hot oil over medium heat for 6 minutes or until golden brown, turning only once.

Serve with the Tropical Salsa...

Combine 1 small papaya, seeded, peeled, and chopped; 1 medium carambola (star fruit), seeded and chopped; 2 tablespoons of finely chopped red onion; 1 tablespoon of lime juice, 1 tablespoon of honey, and 1/8 teaspoon each of salt and cayenne pepper. Mix well.

Makes 12 servings.


Sesame Crab and Brown Rice Cakes



This crab cakes recipe is healthful pairing indeed with the crab meat and brown rice in the mixture. We are always looking for ways to make our crab recipes at home more healthy for us. If you do, too, I'm sure you'll love this one, too!...


  • 2-eggs, slightly beaten

  • 1 Tablespoon-reduced sodium Soy Sauce

  • 1 Tablespoon-Rice Vinegar

  • 2-3 teaspoons-hot pepper sauce (optional)

  • 2 teaspoons-honey

  • 2 teaspoons-sweet Rice Wine

  • 1 teaspoon-toasted sesame oil

  • 1/4 teaspoon-kosher salt

  • 1 cup-Panko Bread Crumbs

  • 1/4 cup-chopped Green Onions

  • 2 Tablespoons-toasted Sesame Seeds

  • 2 Tablespoons-fresh Cilantro

  • 1 Pound-lump Crab Meat, flaked, or 3-cans-drained and flaked (3 cups)

  • 3 cups-cooked Brown Rice-cooled

  • 1 Tablespoon-peanut oil or cooking oil

  • 1/2 cup-Miso Vinaigrette-Recipe Below

  • Sesame Seeds (optional)



In a large bowl, combine the eggs, soy sauce, rice vinegar, hot pepper sauce, honey, rice wine, sesame oil, and salt. Stir in bread crumbs, green onions, the 2 tablespoons of sesame seeds, and cilantro. Add the crab meat mixture and rice and mix well.
Moisten your hands and shape the crab cakes into 18 1/2 inch thick patties.
In a large nonstick skillet, heat the peanut oil over medium heat. Add 1/3 of the crab cakes and cook about 10 minutes or until golden brown turning once.
Serve the crab cakes with the Miso Vinaigrette and, if desired, sprinkle with addtional sesame seeds. Makes 6 servings-3 a piece.

Miso Vinaigrette
In a blender, combine 1/4 cup of red miso, 1/4 cup of rice vinegar, 1/4 cup of peanut oil, 2 tablespoons of toasted sesame oil, 1 tablespoon of honey, 1 tablespoon of reduced-sodium soy sauce, and 1/2 teaspoon grated fresh ginger. Cover and blend until smooth.

So far, we hope you've enjoyed this Smorgasbord of Crab Cakes Recipes! But wait! There's more! See our Smorgasbord of Crab Cakes Recipes Part 2, here!

Check out our How To Make Crab Cakes and find some great recipes!

Check out some more of our Best Crab Cakes Recipes

Check out Crab-O-Licious.com Homepage

Join in and write your own page! It's easy to do. How? Simply click here to return to Crab Cakes Recipes.

Smorgasbord of Crab Cakes Recipes Part 2

by Crab-O-Licious.com
(Pacific Northwest)

As promised, here's part 2 of a smorgasbord of crab cakes recipes, including:

Zucchini Crab Cakes

Thai Crab Cakes with Peanut Sauce, and,

Curried Crab Cakes with a Mango Salsa


Zucchini Crab Cakes




  • 2 teaspoons-cooking oil

  • 1 cup-shredded zucchini

  • 1/4 cup-diced green onions

  • 1-egg, beaten

  • 1/3 cup-seasoned, dry bread crumbs

  • 1 Tablespoon-Dijon mustard

  • 1 teaspoon-fresh thyme

  • 1/8-1/4 teaspoon-cayenne pepper

  • 6 ounces-lump crab meat or 1-6 ounce can-drained,flaked

  • 1/4 inch-thick slices red or yellow tomatoes

  • Tomato-Sour Cream-(Recipe Below)

  • Cooking Oil




In medium-sized skillet, heat the 2 teaspoons of oil over medium-high heat. Add the zucchini and the 1/4 cup green onions and cook for 3-5 minutes till veggies are tender. Set aside to cool.

In a medium-sized bowl, combine the egg, bread crumbs, mustard, thyme, and cayenne pepper. Add the zucchini mixture, stir well, then, fold in the crab meat.

Shape the crab cakes into 8-1/2 inch patties.

Lighly brush a grill pan with addtional oil; heat over medium heat. Add the crab cakes and cook about 6 minutes until golden brown, turning only once. If they brown too early, you may want to adjust the heat (turning it down).

To serve, arrange the crab cakes on top of tomato slices. Top with Tomato-Sour Cream (recipe below). If you desire, you can sprinkle with addtional green onions.

Makes 8 servings.

Tomato Sour Cream Sauce

Combine 1/2 cup of dairy sour cream, 3 tablespoons of finely chopped yellow tomato, 1-2 tablespoons of lemon juice, and 1/8 teaspoon of salt.


Thai Crab Cakes with Peanut Sauce





  • 1/4 cup-flaked coconut

  • 1-egg, beaten

  • 3/4 cup-fine bread crumbs

  • 1/4 cup-mayo

  • 1/4 cup-chopped green onions

  • 1/4 cup-bottled roasted sweet red peppers, drained and chopped

  • 2 tablespoons-Asian chili sauce

  • 1 tablespoon-fresh cilantro

  • 2 teaspoons-fresh mint or basil

  • 2 teaspoons-finely shredded lime peel

  • 2 teaspoons-lime juice

  • 1/2 teaspoon-salt

  • 1/4 teaspoon-ground black pepper

  • 1 pound-lump crab meat-or 3 cans-drained, pick over for cartilage (3 cups)

  • 2 Tablespoons-cooking oil

  • Peanut Sauce (recipe below)



Put the coconut in a food processor. Cover and process until coconut is finely chopped, then, set aside.

In a large bowl, combine the egg, 1/2 cup bread crumbs, the mayo, the 1/4 cup green onions, peppers, chili sauce, cilantro, mint (or basil), lime peel, lime juice, salt and pepper, mix well. Fold in the crab meat. Shape the crab cakes mixture into 12 3/4-inch thick patties.

In a shallow dish, combine the coconut and the remaining 1/4 cup bread crumbs. Dip the crab cakes into the coconut mixture, coating well. Place the crab cakes on a waxed paper-lined baking sheet, cover and chill well for 1 to 24 hours.

In large skillet, heat oil over medium heat. Add half of the crab cakes and cook for about 8 minutes or until golden brown, turning only once.

Keep warm in the oven at 300 degrees while frying the remaining cakes.

Serve with the Peanut Sauce (below) and garnish with green onions if desired.

Serves 12.

Peanut Sauce

In a small sauce pan, whisk together 1/4 cup sugar, 1/4 cup of creamy peanut butter, 1/4 cup of water, 3 tablespoons of soy sauce, 2 talespoons of cooking oil, and 2 cloves of minced garlic. Cook until the sugar is dissolved, whisking frequently.


Curried Crab Cakes




  • 2 eggs-beaten

  • 1/2 cup-mayo

  • 1-tablespoon-curry powder

  • 1 tablespoon-Worcestershire Sauce

  • 1 teaspoon-stone ground mustard

  • 3/4 cup-panko bread crumbs

  • 1/4 cup-sweet red pepper-chopped

  • sweet green pepper-chopped

  • 1/4 cup-red onion-chopped

  • 1/4 cup-green onion-chopped

  • 2 tablespoons-fresh parsley

  • 1 pound-crab meat or 3 cans, drained, flaked

  • 2 tablespoons-olive or cooking oil

  • mango Salsa (recipe below)




In a large bowl, combine the egg, mayo, curry powder, Worcestershire, and mustard. Stir in the panko, red and green peppers and onions, and the parsley. Fold in the crab meat and shape the mixture into 12-1/2 inch-thick patties.

In large skillet, heat oil over medium heat and cook the crab cakes for about 6 minutes or until golden brown, turning only once. It the crab cakes brown too fast, turn the heat down.

Serve with the Mango Salsa! MMMMmmm good! The recipe follows....

Mango Salsa

In a medium-sized bowl, combine 1 1/2 cups chopped and peeled mangoes, 1 medium sweet red pepper, finely chopped, 1/4 cup of thinly sliced green onions, 1 fresh jalapeno chile pepper, seeded and finely chopped, 1/2 teaspoon finley shredded lime peel, 1 tablespoon lime juice, 1 tablespoon of olive oil, 1 tablespoon of cider vinegar, 1/2 teaspoon of salt and 1/4 teaspoon of pepper...blend well and serve with this crab cakes recipes!


Hope you enjoy these crab cakes recipes! Every now and then Taste of Home (1-year) put out some really good crab meat recipes. These are definitely worth a years subscription for!

So far, we hope you've enjoyed this Smorgasbord of Crab Cakes Recipes! But wait! There's more! See our Smorgasbord of Crab Cakes Recipes Part 1, here!

Go back to Crab Cakes Recipes

Check out our How To Make Crab Cakes and find some great recipes!

Check out some more of our Best Crab Cakes Recipes

Check out Crab-O-Licious.com Homepage

Join in and write your own page! It's easy to do. How? Simply click here to return to Crab Cakes Recipes.