Recipe courtesy of Linda Taglioli

Crabby Cakes

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  • Total: 1 hr 45 min
  • Prep: 1 hr 30 min
  • Cook: 15 min
  • Yield: 10 (3-ounce) cakes
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1-cup bread crumbs

1 pound crabmeat, shredded and picked over to remove shells and cartilage

1/2 green pepper, diced small

1/2 red pepper, diced small

1/4 cup carrot, shredded

1/2 small red onion, diced

1 egg, beaten

1/2 teaspoon garlic powder

1/4 teaspoon cayenne powder

1/4 teaspoon dry mustard

1/2 cup mayonnaise

1/4 teaspoon Worcestershire sauce

Vegetable oil, for frying

Special sauce, recipe follows

Special Sauce:

1 cup mayonnaise

1/2 teaspoon dry mustard

2 tablespoons honey

2 tablespoons cayenne pepper


  1. Set bread crumbs aside; combine remaining ingredients together until mixed well. Form mixture into 3-ounce cakes. Roll each cake in bread crumbs. Place cakes in freezer for 1 hour, to set up. Saute on medium heat until each cake is golden brown and heated through. Serve with special sauce.

Special Sauce:

Yield: 1 1/4 cups
  1. In a small bowl combine all of the ingredients and mix well. Refrigerate until ready to use.