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Crab Cakes

| Updated Jan 15, 2017

This recipe that can be prepared with a hand full of pantry items and some mayonnaise and still make an impressive main meal.

Serves 4


 1 12 oz. can of lump crabmeat                                                                                                                                                                        
  1/2 cup plain bread crumbs plus 1/3 cup to coat the cakes for frying
  3 tbsp mayonnaise
  1/4 tsp hot pepper sauce
  1/4 tsp sea salt
  1/8 tsp ground pepper

  2 tbsp vegetable oil 

Siracha Sauce

  1 tbsp siracha

1/2 cup sour cream or mayonnaise


  1. In a small bowl combine siracha with mayonnaise or sour cream.  Place in the fridge until serving.                                   
  2. Drain crabmeat and pat dry.

      3.  Remove any shell or cartilage.

      4.  Add mayonnaise, spices and 1/2 cup bread crumbs.  Form crab cakes into patties.

      5.  Place crab cakes on a plate, cover and put in the fridge for an hour to firm up.  Coat the crab cakes with remaining bread crumbs.

      6.  Cook the crab cakes a skillet on the stovetop or in a cast iron skillet on the grill.                                                                    

      7.  Cook the crab cakes for about 5 minutes each side over medium heat.

      8.  Cook the crab cakes to a nice golden brown before turning the cakes over with a metal spatula. 


Mike Wendland

Published on 2017-01-15

Mike Wendland is a multiple Emmy-award-winning Journalist, Podcaster, YouTuber, and Blogger, who has traveled with his wife, Jennifer, all over North America in an RV, sharing adventures and reviewing RV, Camping, Outdoor, Travel and Tech Gear for the past 12 years. They are leading industry experts in RV living and have written 18 travel books.

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