Crab Cakes

Organic Crab Cakes Recipe

  • Author: Halle Cottis
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 crab cakes 1x
  • Category: main dish
  • Method: stovetop
  • Cuisine: american


These crab cakes are loaded with wonderful lump crab meat and so simple to make.



  • 1 pound lump crab meat (fresh is best, remove meat from shells and then measure out 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
  • 1/4 cup finely diced onions
  • 1/4 cup finely diced celery
  • 3 tbsp sprouted bread crumbs (if following a gluten or grain free diet, replace bread crumbs with 12 tbsp cooked quinoa)
  • 1/4 tsp unrefined sea salt
  • 1/4 tsp paprika
  • 1/2 tsp lemon juice
  • 1/2 tsp dijon mustard
  • 1/8 tsp black pepper
  • 23 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 Info: Calories: 205.9 Fat: 11.6g Carbohydrates: 2.7g Protein: 20.7g


  • Serving Size: 1 crab cake