• Cooking Time:
  • Servings:
  • Preparation Time:


  • 3 tablespoons butter
  • 1 green onion, finely chopped
  • 2 tablespoons finely chopped red bell pepper
  • 1 clove garlic minced
  • 3 tablespoons heavy cream
  • 1 tablespoon Dijon mustard
  • Cayenne pepper to taste
  • 1 cup breadcrumbs
  • 1 egg
  • ½ teaspoon parsley
  • 1 lb crabmeat with no shells
  • ¼ cup grated parmesan
  • 2 tablespoons vegetable oil


  • Melt 1 tablespoon of the butter in a heavy skillet over medium heat. Sauté the onion, bell pepper and garlic in the butter until pepper is limp or about 3 minutes. Add the cream, mustard, and cayenne and mix well. Add ½ cup breadcrumbs and egg and parsley – mix well. Gently fold in the crabmeat.
  • Form the mixture into 8 patties about ½ inch thick. Combine the remaining ¼ cup breadcrumbs and parmesan in a bowl. Pat it onto each side of the patties. Refrigerate till firm – about 2 hours.
  • Combine the oil and remaining 2 tablespoons of butter in the skillet. Sauté the cakes in hot mixture for about 3 min on each side – golden brown then put in a 400 degree oven for 7-10 minutes…this firms them.


Categories: Appetizer  Dinner  Main Dish  Shellfish  Side Dish 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!