(Since 1999)

Recipe Section - Over 10,000 Recipes


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Appetizer RecipesSeafood Appetizers pg 1CRAB APPETIZERS >>> >  Crab Cakes with Horseradish Cheddar


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


crab cakes

Makes 6 servings


• 1 pound lump crabmeat, picked through, shells removed
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped red or yellow onion
• 1 tablespoon finely chopped parsley
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 2 teaspoons Worcestershire sauce
• 1-2 teaspoons Old Bay seasoning
• 1/2 cup grated Cabot Horseradish Cheddar
• 1/2 cup mayonnaise
• 1/2 cup panko breadcrumbs*
• 1 large egg, lightly beaten
• 2-3 tablespoons canola oil


1. In medium bowl, combine crabmeat, celery, onion, parsley, mustard, lemon juice, Worcestershire, and Old Bay seasoning. Add cheddar, mayonnaise, breadcrumbs and egg and mix together gently but thoroughly.

2. Shape into six equal patties. Cover with plastic wrap and refrigerate for at least one hour or until ready to cook.

3. Place large skillet over medium heat. Add oil and heat until shimmering, about 2 minutes. Add crab cakes and cook until golden on both sides and cooked through to center, 3 to 4 minutes per side.

*Panko are coarse Japanese-style breadcrumbs that produce an especially crispy result. Find them at gourmet supermarkets, specialty food stores, or Asian markets. Plain dried breadcrumbs can be substituted.

Nutrition Analysis

Calories 206 , Total Fat 12g , Saturated Fat 3g , Sodium 657mg , Carbohydrates 8g , Dietary Fiber <1g , Protein 16g , Calcium 110mg 

Recipe & photo courtesy of Cabot Creamery Cooperative



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages