Crab Cakes Recipe

About: This version of the crab cake is decadent and moist, weaving a luxurious cream reduction amid succulunt chunks of fresh crab. Pan-frying the crab cakes results in a crisp exterior, which satisfyingly gives way to moist flesh inside. This recipe is sure to impress!

Cook Tip: Crab Cakes are a great summer time appetizer that you can make a lot of quickly and fairly cheaply depending on the quality of crab you're willing to pay for. This dish pairs well with a white wine and whether or not you feel like adding cayenne pepper to the mix, a hoppy beer would go well, or even a citrusy cerveza.

Recipe Info

Restaurant: The Prado at Balboa Park | San Diego

Servings: 8
Prep Time: 1 hour(s)
Cuisine: Seafood
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (57)
Dish Type: Recipedishtype object (1)
Cooking Method: Recipemethod object (15)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: No



In a saute pan, heat one tablespoon oil. Saute red bell pepper, celery and onion until vegetables are soft, about 5 minutes. Set aside to cool.

In a small saucepan, bring cream to a boil, then lower heat to a simmer and reduce the cream by half, about 15 minutes. Set aside to cool.

In a mixing bowl, combine crab meats, cooled vegetables, and cilantro. Add cooled cream and mix until crab is evenly covered. Season to taste with salt and pepper. Add just enough panko bread crumbs to thicken the mixture so you can form a solid ball by lightly squeezing.

Form 2-ounce balls, then shape each by hand into a cylindrical shape.

In separate bowls, place flour, beaten egg mixture, and remaining panko bread crumbs. Coat each crab cake first in flour, shaking off excess, then in egg mixture, shaking off excess, then in panko crumbs, coating well.

In a saute pan, heat a shallow layer of oil and lightly saute the crab cakes until golden brown all over, about 3 to 5 minutes. Serve immediately.

For a flavor variation, add cayenne pepper to taste.

Recipe Note:

Panko Japanese bread crumbs are sold in the Asian foods sections of many supermarkets.


1 Tbsp. canola oil 2 Tbsp. finely diced red bell pepper 2 Tbsp. finely diced celery 1 Tbsp. finely diced red onion 1 C. heavy cream 1 lb. jumbo lump crab meat, shell fragments removed 1 lb. back fin crab meat, shell fragments removed 1 Tbsp. chopped cilantro (to taste) salt and pepper 2 C. Panko bread crumbs 1 C. flour 1 egg, beaten with a little water or milk 1/4 - 1/2 C. canola oil


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