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Crab Cakes

I have been looking forward to making some delicious crab cakes for some time now!  I wanted my crab cakes to be full of crab meat and not a bunch of fillers (like bread).  I can’t stand it when I order crab cakes at a restaurant and there is more bread and vegetables in the crab cakes then crab itself.  That being said…these crab cakes are loaded with wonderful lump crab meat!  They are so simple to make.  I wanted to note a few things.  If you follow a gluten free or grain free diet, you could easily make a few adjustments to suit your needs.  Just replace the bread crumbs with about 1-2 tbsp of cooked quinoa and these crab cakes become gluten free and grain free.  I like to serve mine with a little homemade cocktail sauce.  You could make some homemade ketchup or use organic ketchup and add a little horseradish to it to make a delicious dipping sauce.


Organic Crab Cakes Recipe
Prep time
Cook time
Total time
Nutrition Info: Calories: 205.9 Fat: 11.6g Carbohydrates: 2.7g Protein: 20.7g
Serves: 6 crab cakes
  • 1 pound lump crab meat (fresh is best, remove meat from shells and then measure out (1#) crab meat, but you can also use canned wild crab meat)
  • 1 tbsp Halle's Mayonnaise
  • 1 tsp worcestershire "All Natural" sauce
  • 2 large eggs
  • ¼ cup finely diced onions
  • ¼ cup finely diced celery
  • 3 tbsp sprouted bread crumbs (if following a gluten or grain free diet, replace bread crumbs with 1-2 tbsp cooked quinoa)
  • ¼ tsp unrefined sea salt
  • ¼ tsp paprika
  • ½ tsp lemon juice
  • ½ tsp dijon mustard
  • ⅛ tsp black pepper
  • 2-3 dashes of hot sauce
  • 3 tbsp grass fed butter
  1. Place you crab meat in a bowl and sort through it making sure there are no shells in it.
  2. In a sauté pan add 1 tbsp of butter and sauté onions and celery for several minutes or until slightly soft.
  3. To the crab meat add mayonnaise, worcestershire sauce, eggs, sautéd celery and onion, bread crumbs, salt, pepper, paprika, lemon juice, dijon mustard, and hot sauce.
  4. Mix well.
  5. Patty crab mixture into 6 patties.
  6. Over medium heat, melt 2 tbsp of butter in fry pan and cook crab cakes for 5 minutes per side or until golden brown.
Nutrition Information
Serving size: 1 crab cake

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6 thoughts on “Organic Crab Cakes Recipe”

  1. Debbie Banks says:

    I will definitely be trying these out, love crab cakes. Thx Halle!

  2. Denise Benson says:

    Looks yummy!!!:-)

  3. LisaBrewerCanter says:

    I can’t wait to try these. I am trying to convert the nutrition info into ounces – I am getting .5 gram for fat and .7 for protein – does that ring true? I am following beyond diet and trying to see how much this recipe would amount to. I am guessing my calculations are off. I used


  4. BoundaryLine says:

    This sounds great.  I have two questions, #1. what if you don’t have “sprouted” spelt flour.  I only have ground spelt flour.  What ratio would I use in comparison to sprouted spelt flour.  (I keep my 50# bag of flour in the freezer.  I need to use this up before buying anything new.)  #2. Where would I look for real crab meat, not imitation crab meat at the grocery store?  I don’t have a fresh seafood counter at my grocery store.  Is this something that you can buy frozen or in a can?

    1. hallecottis says:

       @BoundaryLine Hi, To answer your first question, it is sprouted bread crumbs, not spouted flour.  Do you have a sprouted bread you use?  You could also do some spelt bread and toast and make into bread crumbs that way.  And you could also use quinoa too.  In regards to question number 2, You can by crab meat in a can as well.  I used canned wild crab meat and it ran me about $20 a can (1# can), a bit pricey but all the work is done for you.  

      1. BoundaryLine says:

         @hallecottis Thank you for the quick reply.  I will try the crab cakes.  The look great!!!  I did make a loaf of bread from spelt bread that turned out to be a brick,  I kept the bread, sliced it, and drying it out in a paper bag.  I’m saving it just for bread crumbs. :)

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