On Line Cookbook
Crab Cakes
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Ray's Boathouse, Seattle, Washington


  • 3 tbsp (45 ml) diced red peppers
  • 3 tbsp (45 ml) diced shallots
  • 1 tbsp (15 ml) sherry
  • 1 lb (.5 kg). Dungeness crab meat (break up larger pieces)
  • 1 egg
  • 1/4 cup (60 ml) cream
  • 3 tbsp (45 ml) lemon juice
  • dash Tabasco
  • pinch celery salt
  • 1/2 tsp (2 ml) paprika
  • pinch ground white pepper
  • pinch salt
  • 3 tbsp (45 ml) chopped parsley
  • 1/2 cup (125 ml) fine bread crumbs
  • Mix red pepper and shallots together.
  • Mix together all other ingredients, except crab and bread crumbs, thoroughly.
  • Add peppers and shallots to mix by hand.
  • Add crab and mix.
  • Form into patties (about 2 oz (56 grm) each).
  • Pat bread crumbs onto crab cakes.
  • Store between wax paper sheets until ready to cook.
  • Pan-saute in melted butter until brown on both sides.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.