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Down East Crab Cakes

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“4 for big appetites or 6-8 for smaller appetites”

Ingredients Nutrition

  • 1 lb fresh-picked maine crabmeat (or any other fresh crabmeat)
  • 3 cups unseasoned dry breadcrumbs
  • 1 tablespoon Dijon mustard
  • 4 -5 dashes Tabasco sauce or 4 -5 dashes other hot pepper sauce
  • 1 medium red bell pepper, finely minced
  • 4 scallions, minced
  • 1 stalk celery, finely minced
  • 1 large egg
  • 1 cup mayonnaise (approximately)
  • 14 cup additional breadcrumbs, for coating
  • oil (for frying)


  1. Combine crabmeat, breadcrumbs, mustard, hot sauce, bell pepper, scallions, celery and egg in a large bowl.
  2. Add just enough mayonnaise to hold the ingredients together, being careful not to make it so moist that the mixture will fall apart.
  3. Divide into 8 patties.
  4. Coat with additional bread crumbs, then fry, four at a time, in hot oil until crispy and brown on all sides.
  5. ***Patties can be made ahead of time and frozen- they freeze very well.

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