Crab Cakes

READY IN: 1hr 40mins
Recipe by Susan Dillard

This recipe is from Ray's Boathouse in Seattle, WA. I've tried several crab cake recipes and this is my favorite by far. Note: prep time includes 1 hour chilling.

Top Review by barbie66

I can't believe I haven't reviewed these before! I have made them several times, and they are probably the best crab cakes ever! I really like that no mayo is used (I'm one of those mayo-phobic people). I didn't make any changes other than to add a little fresh garlic with the shallots. Try these, you won't be disappointed! Thanks Susan for sharing such a great recipe! --Marla

Ingredients Nutrition


  1. In bowl, mix together 3/4 cup of the panko, bell pepper, shallots, parsley, lemon juice, sherry, cream, egg, salt, pepper, Tabasco, celery salt and paprika.
  2. Combine thoroughly.
  3. Add crab and mix well.
  4. Shape into 8 to 10 patties and coat with remaining panko.
  5. Refrigerate until chilled, about 1 hour.
  6. In skillet heat butter&/or oil over medium heat.
  7. When nice and hot add crab cakes.
  8. Sear until coating is golden brown and lightly crispy, about 3 to 4 minutes on each side.
  9. Add more oil or butter as needed to the pan to prevent the cakes from sticking.

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