These crab cakes will surely win you over

6 months ago


Popular in the US especially in the mid-Atlantic states, crab cakes are a favorite entrée among those who love seafood. This fishcake variety takes some time to assemble since crab meat preferably fresh bits are taken out of the shells and then missed with assorted ingredients. The process though is worth it especially when served with the lemon cream dip. You can even serve them as alternate burger patty if you’d like.




Makes 1-2 servings


¼ kilo Crab meat

1 Egg, beaten

1 tsp Mayonnaise

½ tsp Dijon mustard

½ tsp Worcestershire sauce

½ tsp Chopped parsley

Pinch of garlic powder or finely minced garlic

Dash of paprika

Dash of cayenne pepper

½ cup Breadcrumbs

Salt and pepper, to season

All-purpose flour, for dusting

Cooking oil, for frying

  1. In a medium-sized bowl, mix all the ingredients except the flour and cooking oil. Gently fold in the crab meat until well-combined.
  2. Divide the crab mixture into three mounds. Set aside and chill for 40 minutes.
  3. Flatten crab cakes with your hand about 1 ½ inches thick and dust them with flour on both sides.
  4. Heat cooking oil in a frying pan over low-medium heat. Shallow-fry the crab cakes for two minutes on each side until golden brown. Once cooked, remove from pan and set on a plate with paper towels to absorb excess oil.
  5. Garnish with a slice of lemon and chopped spring onions. Serve with the Lemon Cream Dip.


Lemon Cream Dip

½ cup Heavy cream

2 Tbsps Fresh lemon juice

Salt and pepper, to season

Mix all ingredients in a bowl. Serve with the crab cakes.


Recipe by Chef Jhic Dimagibas

Photographed by Miguel Abesamis of Studio 100


Crazy for crabs? Click on these recipes:

Alimango’t  Kangkong Sa Gata

Rellenong Alimasag

Paksiw Na Alimango

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