Key West Style Crab Cakes

READY IN: 51mins
Bev
Recipe by Parrot Head Mama

Got this recipe from a cookbook my husband & I picked up on our honeymoon in the Keys. A few years later, stuck in snowy, land-locked IA where we live, we decided to make up a few batches of these with some Rum Runners and have a "Wish We Were in Key West" dinner party with a few friends.

Top Review by Bev

I'm so glad I finally got around to trying these wonderful crabcakes! I used king crab and also used probably a bit more breadcrumbs than called for because I was having a bit of difficulty getting the patties to hold together. I served them with recipe #71038 which was the perfect sauce for these crabcakes. We enjoyed them so much! Thank you!

Ingredients Nutrition

  • 1 lb crabmeat (I use canned,lump)
  • 2 slices bacon (cooked crisp & crumbled)
  • 2 tablespoons onions (minced)
  • 12 red bell pepper (cleaned & chopped fine)
  • 12 green bell pepper (cleaned & chopped fine)
  • 1 celery rib (chopped fine)
  • 1 clove garlic (minced)
  • 14 cup fresh herb (parsley, cilantro, basil)
  • 3 -4 tablespoons breadcrumbs
  • 1 12 teaspoons Old Bay Seasoning
  • salt and pepper
  • 1 pinch cayenne
  • 1 egg (beaten)
  • 1 -2 tablespoon heavy cream
  • 3 tablespoons butter or 3 tablespoons oil

Directions

  1. When preparing bacon, remove from pan and sautee onions, peppers, celery & garlic in bacon drippings.
  2. Transfer to a bowl, add crabmeat, herbs& breadcrumbs.
  3. Fold in egg & cream.
  4. Form into patties, size of your choice.
  5. Wrap & refrigerate atleast 30 minutes.
  6. Pan fry cakes in butter/oil til crispy on both sides, approximately 3 minutes per side.
  7. Serve with horseradish/mustard sauce.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a