Easy Homemade Crab Cakes>>100 Days of Real Food

The perfect light summer meal, crab cakes are actually fairly easy to make, so you should not be apprehensive about trying these at home. You simply mix together the ingredients, form them into patties, and pan fry until golden. Oh, how I love to treat myself to an easy (yet upscale) restaurant-quality meal at home! Great for entertaining houseguests as well.

Easy Homemade Crab Cakes on 100 Days of Real Food

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Easy Homemade Crab Cakes


Easy Homemade Crab Cakes on 100 Days of Real Food


  • 2 6 ounce cans fancy white lump crab meatdrained
  • 2 eggslightly beaten
  • 1 small green oniontrimmed and diced (white and green parts), I used culinary scissors
  • 2 tablespoons pimentosdiced, sold jarred
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • pepperto taste
  • 5/6 cup whole-wheat breadcrumbsdivided, regular style, not panko (I buy 365 brand)
  • olive oilfor cooking

For Serving

  • greens
  • sour cream
  • lemon cut into wedges
  • pimentos


  1. In a large bowl, mix together the crab, eggs, green onion, pimentos, lemon juice, mustard, salt, pepper, and 1/2 cup breadcrumbs until well combined. Use your hands to form into six 3-inch cakes, squeezing out (and discarding) any excess liquid as you go. 

  2. Spread out the remaining 1/3 cup breadcrumbs on a plate and roll each cake around until well coated. Set aside.

  3. Heat a thin layer of olive oil in a large skillet over medium-low heat. Cook the cakes (in batches, if necessary) until golden brown on both sides, about 3 to 5 minutes per side. Serve over greens and topped with a dollop of sour cream and a lemon wedge on the side. 

Recipe Notes

We recommend organic ingredients when feasible. Omit sour cream to make dairy-free. 

Crab Cakes browning in pan on 100 Days of Real Food

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