Recipe courtesy of Daisuke Utagawa

Crab Cake Medalions

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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1/4 pound fresh crabmeat

1 tablespoon chopped capers

2 tablespoons bread crumbs

1 tablespoon grainy mustard

Sea salt

1 teaspoon all-purpose flour

1 tablespoon chopped Italian parsley leaves

2 tablespoons olive oil

Lemon wedges, for garnish


  1. Mix every thing together in a large bowl, kneed with hands delicately, try not to break the crab chunks. Roll the mix with hands in to a golf ball size balls. Heat the pan with olive oil. When the pan is hot, place the balls in the pan, then using spatula press them to about 2/3 inches thick. They are done when both sides are brown. Serve with lemon wedge.

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