YIELD 2 people
FEATURED SEAFOOD Picked Blue Crab Meat, Hard Shell Blue Crabs

The return of crab season has us dreaming of rich, crusty crab cakes. This recipe was originally published in the August 2014 issue of Tradewinds, a publication from the North Carolina Fisheries Association.


2 cups blue crab meat

1 egg

Crumbs from two slices toasted bread

1 and 1/2 tablespoon olive oil

1 tbsp melted butter

1/4 cup chopped onion, sautéed

1 teaspoon Worcestershire sauce

1/4 tsp salt

1/4 tsp pepper


In a large bowl, beat the egg lightly with a fork, then add all the remaining ingredients except the crab meat, mix to combine.

Add the crab meat to the mixture and gently toss.

Heat olive oil in a frying pan.

Make crab cakes by pressing handfuls of the mix into thick patties Use about 1/4 to 1/2 cup of mixture per cake.

Lightly brown each cake, about two minutes a side, in the pan.