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Beachfront Crab Cakes: Recipe #4 from Ready, Set, Eat!

By July 11, 2011 , , , ,

I didn't grow up in New England, but I sure do love me some good crab cakes, though, they are pretty hard to come by here in the Hoosier state, where any bay of saltwater is hundreds millions of miles away. And now that it's summa time, I am officially in "find crab cakes on the menu" mode.

Have you been craving some crab cakes lately? Why not make your own?! Honestly, I never would've even attempted to make my own until I ran across this simple (and speedy!) recipe for Beachfront Crab Cakes in my Ready, Set, Eat! cookbook from the lovely folks at Gooseberry Patch. Don't forget after I cook up 10 recipes from my Ready, Set, Eat! cookbook I'll be giving away my second copy to one very lucky reader as part of the "In the Kitchen" series with the Real Farmwives of America!

Beachfront Crab Cakes
1 lb. crabmeat (I used imitation, but would highly recommend, if you can find it non-imitation)
1 egg, beaten
8 to 10 buttery round crackers, crushed
1/4 cup onion, diced
1/8 teaspoon pepper
2 to 3 sprigs fresh parsley, minced
2 to 3 tablespoons mayo
Oil for frying


Crush crackers

Combine crabmeat, egg, crackers, onion, pepper and parsley in a large bowl.

Stir in mayo (add extra as needed); moisten hands with cold water and mix well. Make sure to shred and chop the crab meat so you don't have large chunks, which makes it hard to form cakes.

Form into 3-inch patties and fry on both sides until golden in oil. Place on paper towels to drain.


Hunk of Meat Mondays

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  1. Mmmmm!!!! Looks so yummy! Can't wait to get some crab!