Crab Cakes - Makes 16 -20

Cuisinart original

A gentle mixing hand is key to these delicate and delicious crab cakes. Pair with our Mango or Peach Salsa (recipe listed under Sauces and Dressings).


Makes about 16 -20 crab cakes


16 ounces lump crab meat 1 medium red bell pepper, cut into ½-inch pieces 1 jalapeño pepper, seeded and cut into ½-inch pieces 3 green onions, cut into ½-inch pieces 1 garlic clove 1 teaspoon extra virgin olive oil ¼ teaspoon kosher salt 1 egg, lightly beaten 1½ cups panko breadcrumbs, plus extra for dredging ½ cup mayonnaise 1 teaspoon Worcestershire sauce 1 teaspoon Dijon-style mustard 1½ teaspoons crab seasoning (e.g., Old Bay®) hot sauce (optional) 1 tablespoon vegetable oil

Nutritional information

Nutritional information per crab cake: Calories 64 (29% from fat) • carb. 7g • pro. 5g • fat 2g • sat. fat 0g • chol. 38mg • sod. 263mg • calc. 15mg • fiber 1g


Look through crabmeat to make sure there are no shells or cartilage. Reserve in refrigerator. Insert the chopping blade into the food processor; fit onto motor base. Put the red pepper into the work bowl. Pulse 3 times on High to finely chop. Reserve in a separate mixing bowl. Add the jalapeño, green onions and garlic. Pulse 3 times on High to finely chop. Add to the same bowl with the red onion. Put the olive oil into a large skillet and set over medium heat. Once oil is hot, add the peppers, green onions and garlic to the pan. Sauté until softened, about 6 to 8 minutes. Remove from heat and allow to cool for a few minutes. Once the vegetables are cool to the touch, add them to the reserved crabmeat. To the mixture add the egg, panko, mayonnaise, Worcestershire, mustard and seasoning, along with a dash or two of the hot sauce, if desired. Very gently mix all the ingredients together. The best way to mix the crab mixture is with clean hands; however, you can mix with a spoon. It is important to mix carefully to keep the crabmeat intact. From the mixture form ¼-cup oval cakes with your hands and place them on a clean plate, separating the layers of patties with wax paper. Cover with plastic and refrigerate for 1 hour before sautéing. Put the oil into a nonstick skillet set over medium heat. Lightly dredge the crab cakes in panko. When oil is hot, sauté crab cakes in batches, approximately 3 to 5 minutes per side. Crab cakes should be a deep golden brown on each side. Serve immediately. Lemon wedges make a nice accompaniment.