I expect crab cakes to be mostly crab, don't you? That's why just about every addition here is for flavor or optional—there's not a lot of bread.


  • 1 lb lump crabmeat, picked over for cartilage
  • 1 egg
  • ¼ cup chopped red bell pepper
  • ½ cup chopped scallion
  • ¼ cup mayonnaise
  • 1 tbsp dijon mustard
  • salt and black pepper to taste
  • 2 tbsps bread crumbs
  • 1 cup all-purpose flour, for dredging
  • curry powder, optional
  • 2 tbsps peanut oil
  • 2 tbsps butter
  • lemon wedges
  • tartar sauce


1. Mix together the crabmeat, egg, bell pepper, scallion, mayonnaise, mustard, and some salt and pepper. Add enough bread crumbs to bind the mixture just enough to form into cakes; start with 2 tablespoons per pound of crabmeat, and use more if you need it.
2. Refrigerate the mixture until you're ready to cook (it will be easier to shape if you refrigerate it for 30 minutes or more, but it's ready to go when you finish mixing).
3. Season the flour with salt and pepper and add some curry powder if you like. Heat a large skillet, preferably cast-iron, over medium-high heat for 2 or 3 minutes. Add the oil and butter and heat until the butter foam subsides. Shape the crabmeat mixture into 1-inch-thick cakes, dredge each in the flour, and cook, adjusting the heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes per side. Serve with lemon wedges and/or tartar sauce.


Other seafood you can use: lobster.


American, American Classics, Fish and Seafood, Seafood


Mark Bittman


4 servings




North American : United States : Northeastern