Mom’s Recipes | Crab Cakes

I don’t like crab. Well, that’s what I tell people anyway when we’re out at a sushi restaurant ans someone orders a california roll. The truth is that I am not a fan of the crab sticks (imitation crab meat) used to make california rolls. Crab sticks, sometimes called surimi, are highly processed, high in sodium and contain no actual crab meat. 

Crab cake preparation

Crab cakes on the other hand are made with real crab and are quite delicious. This is a more recent addition to my mom’s recipe collection, added sometime after we moved to California.

Crab Cakes

Crab Cakes

1 lb crab meat picked free from shells
1/2 cup of crushed crackers or dried breadcrumbs (panko will work too)
3 spring onions finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon dry mustard
juice of half a lemon
1/4 teaspoon garlic powder
a dash of cayenne pepper
flour for dusting
oil for frying


In a large bowl mix all the ingredients except for the flour and oil.  Shape into patties, roll in a little flour and shallow fry in a non-stick frying pan for about 3-4 minutes on each side.  Take care when turning as they are fragile.

Crab Cakes

I served mine with tzatziki and a  simple salad made with kale, cabbage, cherry tomatoes, goat cheese and a homemade olive oil dressing.

Crab Cakes

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Hi I'm Terri

Welcome to my blog! I'm an architect living and working in Los Angeles. I write about architecture, design and food and miscellaneous other things.