Crab Cakes

I *love* crab cakes. Love them. There is a restaurant in Indy, The Oceanaire, that has the absolute best crab cake I have ever had anywhere. In fact, I think that is my favorite food ever. So, it is understandable that I have been slightly intimidated by the thought of making crab cakes at home. Today we were on the north side of Indy at The Fresh Market and I decided to take advantage of the fact that they actually have real, good quality crab meat and go for it. I am so glad I finally tried these. Of course they don’t compare to those from The Oceanaire, but I didn’t expect them to. They were really, really good though and definitely better than I thought I could do at home. I just wanted a simple meal so I served these with Caesar salad and pieces of baguette left over from making the crab cakes. This was a wonderful dinner! Below is the recipe from Williams Sonoma with original dimensions. I made a half batch which ended up making five large cakes.

Crab Cakes
3 or 4 slices French or Italian bread
3 tbsp. unsalted butter
¼ cup minced green onions
1 lb. fresh cooked lump crabmeat
1 tbsp. chopped parsley
1/3 cup heavy cream
2 eggs
2 tbsp. lemon juice
1 tbsp. Dijon mustard
½ tsp. salt
cayenne pepper, to taste
½ cup all-purpose flour
2 tbsp. vegetable oil
lemon wedges, for serving

Remove the crusts from the bread and discard. Cut or tear the bread into small pieces and put into a food processor fitted with the metal blade or into a blender. Pulse a few times to make coarse crumbs; you should have about 2 cups. Place the crumbs in a large bowl and set aside.

In a small sauté pan over low heat, melt 1 Tbs. of the butter. Add the green onions and sauté until softened, 1 to 2 minutes. Add the onions to the bread crumbs along with the crabmeat and parsley. Mix well.

In a separate bowl, whisk together the cream and eggs until well blended. Whisk in the lemon juice, mustard, salt and cayenne pepper. Slowly add to the crab mixture, stirring continuously so the bread crumbs are evenly moistened. Form into 8 or 12 oval or round cakes about 1 inch thick. Put the flour on a plate or on a piece of waxed paper. Lightly and evenly coat each crab cake with the flour, shaking off any excess.

In a large sauté pan or fry pan over medium-high heat, melt the remaining 2 Tbs. butter with the vegetable oil. When hot, fry the cakes in batches, turning once, until lightly browned, 3 to 4 minutes per side. Transfer to a warmed plate and keep warm until all the cakes are cooked. Serve immediately with lemon wedges.

13 Responses

  1. Yum! We had some incredible crab cakes when we were in Maine, I would love to try them sometime!

  2. This looks like an excellent recipe for crab makes. Funny, but I just had some for lunch at Hainle winery.. so… wonderful memories!!!! Kudos!!!

  3. I love crab cakes! They look great!

  4. They look great, and no mayo! I have to try this recipe for sure!

  5. These look great. I cant wait to try out the recipe. Once I have a chance to try it out I will make a mention on my new blog The Crab Cake Guy. Feel free to check it out at Thanks again and good luck.

    -The Crab Cake Guy

  6. Mmm I love crab cakes too! I need to try making these.

  7. Oceanaire…I believe a contestant from Top Chef Miami owns that place. Very cool!

  8. Not sure if you will get this comment still. It just happened that a friend recommended your blog to me. I was browsing through your recipes and came across this one. I took a cooking class put on by the chef from the Minneapolis Oceanaire. At the class I received the recipe for the crab cakes from Oceanaire. I have made the recipe several times and they are just as good as the ones at the restaurant. If you would like the recipe please get in touch with me and I would be more than happy to send it out to you. You can email me at if you would like it.

  9. Once again, another delicious recipe Annie! I agree with your assessment of the crab cakes at Oceanaire…divine! I have made a different crab cake recipe before that uses very little to bind the crab together–I liked that it has little filler, but my crab cakes constantly fell apart. Your recipe uses more bread crumbs, but I liked the taste and texture and, most importantly, they did not fall apart on me! This one is making it into our meal rotation. I served it with a remoulade made out of mayo, a little milk, capers, cayenne pepper and garlic.

  10. As I said above a few months ago, this is an awesome recipe and I’ve made it several times. I made them this evening and realized that I didn’t have any cream. However, I did have plain yogurt (which I bought to make your chicken gyros), so I mixed it with a little milk and used it instead of the cream. It turned out great!

  11. This sounds delicious. Could I substitute the crab meat with artifical crabmeat/crabsticks which will be miced instead? Or perhaps with canned tuna? Can’t wait to try this..would be great if u could reply asap.

    • Oh gosh, I would not recommend it. I don’t think they are worth making unless you use good quality seafood (real, lump crab meat). But then, I wouldn’t eat the imitation stuff in any circumstance.

  12. Sorry when i said artificial crab meat i meant imitation crab meat.

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