From the Sea

From the Sea

I fancy myself a crab cake connoisseur. I try them at various restaurants around Atlanta, around the country, etc. You get the idea. I’ve had bad ones, better ones, and fantastic ones. And guess where I’ve had the most fantastic ones? Right here in my own kitchen.

I’ve tried several different recipes throughout the years and was in love with one by Tyler Florence. It’s his Hong Kong Crab Cake recipe from his Real Kitchen cookbook. It’s your basic crab cake recipe with a touch of red chili paste. Yum yum!

Of course, I’m always on the hunt to find that next most favorite recipe!  Crab Cakes usually have the same basic ingredients with few twists. The sauce you serve also varies, depending on the area of the country, I believe, and your own personal taste. I customarily use a Lemon Aioli sauce or my personal favorite, Joe’s Mustard Sauce. (look for these recipes in upcoming posts)

I saw this recipe in a Southern Living issue (April, 2015) so I decided to give it a try. Yes, it was this long ago when I made it. I have been extremely busy so haven’t had a moment to post it but decided now would be as good as time as any – right?

This will definitely be my “go to” recipe going forward. I cannot find anything wrong with it.  The crab cake is crunchy on the outside, thanks to the panko crumbs, and is tender on the inside. And so very tasty! Try it, you’ll see!

Bon appétit!

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Crab Cakes


  • 8 ounce lump crabmeat
  • 1 tablespoon flat leaf parsley, finely chopped
  • 2 tablespoon green onions, finely chopped
  • 2 tablespoon canola Oil
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Old Bay seasoning
  • ½ teaspoon Worcestershire sauce
  • ⅛ teaspoon kosher Salt
  • ⅛ teaspoon Ground red pepper
  • 1 large egg beaten
  • ⅔ cup Panko crumbs
  • 1 tablespoon olive oil
  • 1 lemon quartered


  1. Pick crab meat, removing any bits of shell. Stir together green onions and next 9 ingredients along with ½ cup Panko crumbs. Add crab meat, and stir gently to combine.
  2. Using wet hands, shape mixture into 4 balls. Dredge balls in remaining ⅓ cup Panko crumbs. Gently flatten each ball to form a 4-inch patty.
  3. Cook patties in hot oil in a large skillet over medium high heat 3 minutes on each side or until golden. Serve with lemon wedges.
  • Prep Time: 25 mins
  • Cook Time: 6 mins
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