Crab Cakes

Crab Cakes

Our sensational crab cakes recipe is quick & easy to prepare, super-tasty, and really versatile – so read on!

Restaurant owners often tell us how crab cakes are some of the hottest selling appetizers on the menu – and we know why! They’re not only delicious, but versatile and healthy, too.

And now – with our easy to follow recipe – you can make them at home in under 30 minutes! Perfect for parties, fabulous as formal starters, awesome as after school/ work snacks, and lovely for light dinners with the family.

Since these are appetizers, why not follow them up with our amazing chicken and broccoli lasagna or a delicious meat pie that my kids love.

After the recipe card, check out some of my suggestions for how to personalize this recipe to really make it your own. Also, try some of the variations listed, which include healthy and delicious ways to turn this appetizer into a main meal.

Crab Cakes

An easy and delicious crab cake appetizer recipe.
Course Appetizer
Cuisine American
Keyword appetizer, crab, crab cakes
Prep Time 20 minutes
Cook Time 8 minutes
Servings 8 pieces
Calories 171kcal


  • Skillet/ frypan


  • 1 pound crab meat - (you can use a mixture of lump crab and special crab, more of the lump if you have it) (500 grams)
  • 1 onion, finely diced
  • 1 red pepper/ capsicum (seeded & finely diced)
  • 1 pound gruyere cheese (grated) (500 grams)
  • ½ pound fresh breadcrumbs (250 grams)
  • 1 teaspoon sesame oil
  • 1 egg white
  • 1 teaspoon sake
  • 1 teaspoon soy sauce
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon freshly chopped garlic
  • pinch sea salt (to taste)
  • pinch white pepper (to taste)


  • Combine all ingredients in a mixing bowl except for the breadcrumbs. Add a sprinkling of breadcrumbs to help bind mixture.
  • Shape into small patties and then lightly coat in the fresh breadcrumbs.
  • In a heavy based frypan, heat some peanut or olive oil, add the crab cakes and fry until golden on both sides.
  • Finally garnish with some chopped chives and/ or fresh lemon juice squeezed over the top.


  • Lump crab is the larger pieces from the body of the crab.  For this recipe, use more of this than the special crab if you have it available. 
  • Special crab is the smaller pieces of crab meat. 


As you know, I love to be able to give you some options so you can personalize my recipes. And my crab cakes recipe is no exception!

  • Serve with sweet chilli sauce and sour cream to dip the crab cakes in – yum!
  • Add a bit of spice to the mix by including a very small quantity of chilli to the mixture. You can use 1/2 teaspoon dried chilli flakes, or de-seed and finely chop 1 small red chilli.
  • Serve crab cakes on a bed of mixed lettuce leaves with some halved cherry tomatoes and cucumber slices. Drizzle with your favorite salad dressing.
  • If you’re looking to turn crab cakes from an appetizer into a meal, consider these options:
  1. include mashed potato in the mixture. I use equal quantities of mashed potato and crab cake mixture. The combination of protein and carbohydrates makes for a healthy and hearty meal.
  2. add some grated carrot, very finely sliced green beans, and 1 cup mashed sweet potato into the crab cake mixture.

As always, I’d love to hear your feedback about my recipe. So please write a comment below and let me know how you enjoyed the crab cakes!

Please note

Please let your guests know that this appetizer/ meal contains crab. Seafood allergies are real and serious, so always advise your guests before serving any type of seafood or shellfish.

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