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Crab Cakes RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe is credited with having come from Molly O'Neill - New York Cookbook

Crab Cake Ingredients

1 pound lump crab meat - picked over
3/4 cup fine dried bread crumbs
1 hard cooked egg - minced
1/4 cup minced onion
1/4 cup minced red bell pepper
1/4 cup minced green pepper
2  large eggs - lightly beaten
1 1/2 teaspoons salt
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper fresh ground black pepper to taste
1 cup fine dry bread crumbs
4 tablespoons butter - up to 6

Green Sauce Ingredients

1 cup  mayonnaise
1/4 plus 3 tbsp heavy cream
1 hard cooked egg - finely minced
1/4  teaspoon tabasco sauce
1 teaspoon worcestershire sauce
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon dry mustard
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 teaspoon sugar
3 tablespoons finely chopped scallions - (green and white)


  • Make the crab cakes by mixing together all of the crab cake ingredients.
  • Cover and refrigerate the mixture until firm, about 1½ hours.
  • Meanwhile, make the green sauce. In a mixing bowl, whisk all the green sauce ingredients.
  • Cover and refrigerate for 1 hour before serving.
  • To assemble the dish shape the crab mixture into 24 small cakes or balls.
  • Coat each crab cake with bread crumbs.
  • Melt 4 tbsp butter in a large heavy skillet over medium heat.
  • Sauté the crab cakes in batches until brown on all sides, 5 minutes per side.
  • Add more butter if needed, to complete sautéing the crab cakes.
  • Serve with green sauce.

Serves 4

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