These easy crab cakes are simple to make and packed with plenty of crab, little filler and a whole lotta flavor. Just mix ingredients, lightly pan fry and dinner can be on the table in under 20. Great for breakfast too! 

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 servings
Author Linda Warren


  • 1 cup Italian seasoned bread crumbs, divided
  • 2 green onions, chopped
  • 1/4 cup red bell pepper, chopped
  • 1 egg
  • 1/4 cup low-fat mayonnaise or Miracle Whip
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 12- oz. lump crab meat, drained
  • 1 Tablespoon butter & olive oil, as needed


  1. Mix 1/3 cup breadcrumbs with all remaining ingredients except butter. When mixing in crab, do so carefully in order not to break up the large lumps of crab. 
  2. Shape into 8 patties.
  3. Place remaining 2/3 cup bread crumbs on a flat plate. Coat each of the crab cakes with bread crumbs, pat gently so they adhere to patty.
  4. Heat butter in a large skillet over medium to medium high heat. 
  5. Place crab cakes in pan, as many as will fit comfortably, and brown each side, usually about 3-4 minutes per side. If the pan starts to get too dry add a little olive oil.

Recipe Notes

How to create a Crab Stack!



When crab cakes are done, remove from pan and set aside. Wipe pan clean.

Add a few tablespoons of olive oil and a few tablespoons of butter to skillet and reheat. Using your favorite polenta or our tasty Smoked Gouda Polenta, shape into the same sized patties as the crab cakes and brown in olive oil, about 4-5 minutes per side. Sprinkle top lightly with Parmesan cheese.

To plate:

Place greens on a serving plate. Lay a fried polenta cake on greens then add crab cake. Lastly, fry an egg quickly and place on top of crab cake. Garnish with green onion or a drizzle of hollandaise sauce.

Serves 8.