30 Minute Crab Cake Recipe

I’d heard so many good things about crab cakes growing up in New York. It was understood that the best crab cakes were in Maryland and it wasn’t until I became an adult that I finally tasted Maryland crab cakes. Germaine and I were in D.C. for a wedding and were told where to go for the best crab cakes. When I tasted it I knew it was not the best.

I don’t like bread-y crab cakes and these had lots of breading. My ideal crab cake has lots of sweat jumbo lump crabmeat in every bite. The best crab cake I ever tasted was right here in the Carolinas on and appetizer menu at an Italian restaurant no less. The cost for 2 is $25 which is pretty steep for my frugal taste and multiple that by two and were talking $50 spent on just appetizers for Germaine and I.

For our August date night, Germaine suggested we make our own. Of course I said yes, because I knew it would be shaper than $50.

To make our frugal crab cakes here’s what we spent out of pocket for the ingredients. If you have any of this stuff on hand, your cost will be cheaper.

30-Minute Crab Cakes

  • 8 oz crab meat (claw meat) $7.99
  • 1/2 c. Italian bread crumb $1.29
  • 1 1/2 tablespoon plain Greek Yogurt $3.99
  • 1 egg $2.19
  • Italian seasoning $0.99
Total = $16.45 (makes 4 crab cakes)
1. I mixed together all ingredients except the crab meat in a bowl. Once mixed well, I folded in the crab meat gently to prevent tearing the crab meat. Next I divided the mixture in fourths to create 4 patties 
2. I added 1 tablespoon or butter and 1 tablespoon of olive oil to a frying pan.

3. Then cooked the patties for 3-5 minutes on each side until golden brown.

I would have preferred to use lump or jumbo lump crab meat, which is sweeter and from the body versus the claw, but not at $14.99 and $19.99 per 8 oz.
I’m not about that $30 and $40 a pound life.

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    I made a butter sauce to drizzle over my crab cakes and asparagus using butter and parsley.

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