Coastal Crab Cakes

Ellen Whiteman

Coastal Crab Cakes are a delicious seafood appetizer made with lump crabmeat, breadcrumbs, green onions, Parmesan cheese, mustard, egg, mayonnaise, milk, flour, olive oil, balsamic tartar sauce, capers, parsley, and white balsamic vinegar. They are a popular American dish with a coastal twist.

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🐟 Pescatarian

10 mins

8 mins

Nutritional Value

Protein - unknown
Fats - unknown
Carbohydrates - unknown


Total: 14Serves: 4
67/100 pound lump crabmeat

drained and shell pieces removed

1/4 cup dry breadcrumbs
1/4 cup chopped green onions
2 tablespoons grated Parmesan cheese
1/4 teaspoon dry mustard
1 unit large egg

lightly beaten

1 tablespoon light mayonnaise
1 tablespoon fat-free milk
8/47 cup all-purpose flour
1 teaspoon olive oil
3/4 cup light mayonnaise (for balsamic tartar sauce)
1 tablespoon drained capers
1 tablespoon finely chopped parsley
1 tablespoon white balsamic vinegar


Step 1 : Preparation

Combine lump crabmeat, dry breadcrumbs, chopped green onions, grated Parmesan cheese, and dry mustard in a medium bowl. Stir gently.

Step 2 : Cooking

Stir in the lightly beaten egg, light mayonnaise, and fat-free milk. Shape the crabmeat mixture into 4 (3-inch) patties. Dredge the patties in all-purpose flour. Heat olive oil in a large nonstick skillet over medium heat. Add the patties and cook for 4 minutes on each side or until lightly browned.

Step 3 : Sauce

In a small bowl, combine light mayonnaise, drained capers, finely chopped parsley, and white balsamic vinegar to make the balsamic tartar sauce. Cover and chill or serve immediately. Serve the crab cakes with the balsamic tartar sauce.

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