Recipe courtesy of Daisuke Utagawa
Episode: Rumi - Miami, FL
Save Recipe Print
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Crab Cakes with Remoulade Sauce

Recipe courtesy of Katie Lee

Crab Cakes

Recipe courtesy of Ina Garten

Crab Cakes

Recipe courtesy of Robert Irvine

Crab Cakes

Recipe courtesy of Ellie Krieger

Crab Cakes

Crab Cakes

Recipe courtesy of Tyler Florence

Crab Cakes

Recipe courtesy of Robert Irvine

Crab Cakes

Recipe courtesy of Robert Irvine

Crab Cakes or Fritters

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories