Pacific Lump Crab Cakes

Total Time
25mins
Prep 15 mins
Cook 10 mins

Crab cakes with rosemary mayonnaise sounds good and looks good. The recipe comes from KCRA TV and the Sunnyside restaurant in Lake Tahoe.

Ingredients Nutrition

Directions

  1. Mix wet ingredients together and add breadcrumbs.
  2. Fold in crabmeat, being careful not to break up the larger pieces of crab.
  3. Form into 2-ounce rounds.
  4. Coat the outside of cakes with panko breadcrumbs.
  5. Heat skillet and add olive oil to coat bottom of pan.
  6. Add crab cakes and cook for 1 to 2 minutes, or until golden brown on bottom. Turn over and cook the other side.
  7. Rosemary Mayonnaise: Combine all ingredients; set aside. Serve with crab cakes.
Most Helpful

Wow, some of the best crab cakes I've ever had. The rosemary/garlic/lemon mayonnaise is outstanding. Thank you.

Katanashrp July 28, 2013

Great! The mayonnaise in the cakes was a nice touch to make them light and creamy. I also loved the rosemary mayonnaise which was a flavor combination I've never tried with seafood before but it went wonderfully with it.

Peter J August 23, 2011

barb, these are just wonderful! these crabcakes are just bursting with crab and none of the usual additives/fillers. we truly enjoyed these and i wouldn't change a thing-except to double the recipe next time! and serve with lots of lemon quarters

chia March 22, 2003