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Amazing Crab Cake Recipe


These amazing crab cakes feature a blend of crab meat grades for perfect texture and flavor.  You’ll love them as a special treat!



1/2 TBS canola oil

1 medium yellow onion, diced

1/2 red bell pepper, diced

8 oz jumbo lump crab meat

8 oz lump or special crab meat

1 TBS whole grain mustard

1 TBS Italian Parsley, chopped, plus for garnish

1 TBS Melissa’s Woo Woo Sauce, or Worcestershire sauce

Juice from 1/2 lemon

1 egg yolk, lightly beaten

1/2 TBS Cajun Seasoning

1 TBS plus 2 tsp Melissa’s Garlic Blend Seasoning, or your favorite season all

1/4 cup panko breadcrumbs

2 cups fine breadcrumbs

1 cup flour

2 eggs, whisked

1 cup milk

Oil for frying


In a small skillet, cook bell peppers and onions until softened and fragrant, then cool.

In a large mixing bowl, add cooked peppers and onions, mustard, Woo Woo sauce, parsley, lemon juice, egg yolk, Cajun seasoning, and 2 tsp Garlic Blend.  Lightly mix the ingredients together.

Add in jumbo lump crabmeat and lump crabmeat, then sprinkle with panko.  Gently fold all ingredients together, then form into 6 patties, lightly pressing them.  Place on a parchment-lined sheet pan and refrigerate for at least 30 minutes.

Mix flour and 1 TBS Garlic Blend on a paper plate.  In a bowl, whisk eggs and milk. Place breadcrumbs on another plate.  Gently coat cakes with seasoned flour, then dip in egg wash, then coat with breadcrumbs.

Heat oil in a large, heavy-bottomed frying pan to 350 degrees.  Gently place 3 cakes in oil, and cook until brown, about 3-4 minutes.  Gently turn over and cook another 2-3 minutes.  Remove to a paper towel lined plate.  Repeat with remaining crab cakes.

Garnish with green onions and parsley and serve.