Crab Cakes

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

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Serves 4


1 12 oz. can of lump crabmeat

1 tablespoon vegetable oil
2/3 cup plain bread crumbs
3 tablespoons mayonnaise
1/4 teaspoon hot pepper sauce
1/4 teaspoon kosher salt
1/8 teaspoon ground pepper


Siracha mayonnaise


Drain crabmeat and pat dry. Remove any shell or cartilage. Add remaining ingredients. Form into 8 patties. Place crab cakes on a plate and cover with saran wrap, and place in the fridge for 1-2 hours, to allow the cake patties to firm up. Place in a grill safe pan with a little oil and heat over direct high heat until nicely browned on both sides. Turn once only during grilling. Approximate grill time for the crab cakes, just a few minutes on each side.