Total Time
Prep 20 mins
Cook 20 mins

Serve these as a main dish, or make them much smaller and voila! - yummy hors d'oeuvres!

Ingredients Nutrition


  1. Sauté celery and onion in 2 ounces of the butter, until tender; remove and cool.
  2. When cool, mix with the crabmeat, breadcrumbs, cheddar, crab seasoning, and mayonnaise.
  3. Form 4 crab cakes and flour them.
  4. Beat the eggs to make an egg wash.
  5. Dip the floured crab cakes in the egg wash and sauté in a non-stick pan with the remaining 2 ounces of butter.
  6. Cook slowly, and be careful that the butter does not burn.
  7. When golden brown, place on a hot plate to keep warm.
  8. Keep remaining butter in the saucepan to make sauce.
  9. Deglaze the pan with the lemon juice and chicken stock.
  10. Pour over top of the crab cakes.