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Crabby Crab Cakes

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“Here is a recipe I saved from Sundays food section, that I thought sounded good, that I'd like to share.”

Ingredients Nutrition


  1. Gently combine crab, egg, mustard, salt, pepper and 2 Tablespoons flour.
  2. Cover; and put in freezer for 5 minutes.
  3. Shape mixture into 4 hamburger-shaped patties.
  4. Line plate with plastic wrap, and put crab cakes on it. Cover with more plastic wrap, and refrigerate for about 30 minutes (or as long as 1 day), or freeze for 15 minutes.
  5. Put flour for dredging in a bowl.
  6. Combine oil and butter in 12-inch skillet, and turn heat to medium.
  7. When butter melts and its foam subsides, gently dredge a crab cake in flour.
  8. Gently tap off excess flour; and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high.
  9. Cook, rotating cakes in pan as necessary to brown first side, 5 to 8 minutes.
  10. Turn and brown other side (it will take slightly less time). Serve hot, with lemon wedges.

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