Page Feedback

Contest Entries

Enter Photo Contest

entered Maria’s Awesome Crab Cakes

For picky eaters who don't like mayo, these are a tender, moist, delicious crab cake!"


4 green onions or 1/4 of a red onion, chopped
2 tablespoons margarine (or butter)
1 8oz package imitation crab-meat, chopped
2 eggs
4 tablespoons ricotta cheese
3/4 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1 tablespoon dried parsley
dash Old Bay seasoning
dash onion powder
1/4 teaspoon salt
dash ground black pepper
additional breadcrumbs, parsley, and garlic powder to roll crab cakes in
extra virgin olive oil


- Heat margarine/butter in skillet over medium heat. Sauté onions until tender.
- Add onions (and melted margarine), crabmeat, egg, ricotta, breadcrumbs, parmesan cheese, and all seasonings to large bowl; stir until combined. Mixture should be slightly moist but able to form into balls. If too moist add more breadcrumbs or parmesan cheese until desired texture.
- Use approximately 2 tablespoons of mixture per crab cake and form ½ inch thick patties.
- Coat each patty with the additional breadcrumb mixture before cooking to give an extra crunch (top and bottom is fine, don’t worry about coating sides). Suggested: pour ½ cup breadcrumbs, 1 tablespoon parsley, and a dash of garlic powder into small ramekin or prep bowl; press patty into bowl to coat, flip over and press again.
- Coat bottom of skillet in olive oil (enough so you have approximately ¼ inch coverage in whole pan); cook crab cakes until nicely browned on each side. Note: due to the additional breadcrumbs, it may be necessary to drain your skillet and fill with new olive oil after 2 or 3 batches of cooking.
- Drain excess oil briefly on paper towels and serve hot. Enjoy!

Back To Top



Nutritional Information
Per Serving

no nutrition information available

Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More