My husband and I recently travelled south to Seattle and were crazy enough to wait in line at Crabpot. Anyway, the food itself is another post, however – it inspired me to try cooking more seafood at home.

Created with Admarket’s flickrSLiDR.

A week later, jonesing for crabcakes, I looked up a recipe and thought, “Oh why the heck not!”

You’ll Need:
1 pound lump crabmeat, cooked
1 egg, beaten
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup parsley, chopped
1/4 teaspoon dry mustard
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1 cup bread crumbs
6 tablespoons butter


1. Shred the crab meat (try to keep it pretty thick though or whole) and combine first 8 ingredients in a medium bowl.
2. Using 1/3-1/2cup for each cake, shape it into 6 cakes. Gently coat cakes with bread crumbs. Place cakes on plate and refrigerate for 2 hours.
3. Melt butter (or use oil), brown crab cakes until golden brown on both sides and heated through.



Making the crabcakes were very easy, the ingredients were more common than I thought they may be and they turned out delicious.

The only thing I didn’t do was let it refrigerate for an hour or so like the recipe calls, so the cakes fell apart and were more like pancakes than anything – but they tasted SO GOOD!

I was going to make mash potatoes to accompany the dish but I didn’t have a masher! So I decided to slice up the red potatoes, drizzle a little olive oil and some rosemary and pop them into the oven for a bit.

Serve the crabcakes warm/right away!

Recipe from We Love Seafood