He actually introduced them in his cookbook the New York World's Fair Cook Book called Baltimore Crab Cakes.
The cakes are famous all over the surrounding areas of Maryland and Virginia where the crabbing industry thrives.
This recipe is more adapted to my own version of how I like the taste of crab cakes so not the original recipe.
I first tasted these on a cruise ship for the and fell in love with the flavors and these are a close copycat just not as pretty as theirs but absolutely delicious!
I love seafood and the ones I loved had a mixture of shrimp and lump crab in them served with a lemon butter sauce which is the recipe I wrote below.
I have to admit these are about spot on from the memory of what they tasted like and for those out there with fish allergies you can substitute the fish for cooked shredded chicken breast.
I love to recreate by remaking Copycat Recipes it's a fun adventure for me.
Check out the step by step instructions and scroll down to the printable recipe card for these fabulous crab and shrimp cake appetizers.
Seafood Allergies and Substitutions
You will find the original recipe for crab cakes all over the net Maryland style and this is easily adapted if you prefer the flavor of Old Bay seasoning, we just aren't fans, plus you can substitute boneless cooke coarsely chopped chicken breast for seafood allergies and the old bay just so this basic recipe is very versatile to your taste preferences.
The biggest difference between my recipe and the original style is the seasoning.
They use old bay seasoning and the flavors in this crab cake are more of garlic and cajun seasoned cake with a buttery sauce to dip them in..
So if you are looking for the original crab cake flavors, these will not be those.
Mine has a little spicy heat to make your mouth tingle a bit.
Again you can adapt a recipe any way you like, add more or less, this is one that I make often we all love.
Leftovers are even great in a grilled lobster roll the second day, just reheat them in an air fryer.
Tips
- When mixing them if they don't hold together add more water or wine 1 teaspoon at a time
- If they are too wet add a little more breadcrumb
- Fry them crispy on both sides
- Lower the heat after they crisp up on both sides to cook them evenly all the way through
- For best results, drizzle with lemon juice at the end or dip in the butter lemon sauce recipe below
- Substitute any kind of fish you like, lobster, shrimp, scallops, salmon, or even tuna
- Always fold in the seafood at the end gently, then shape
- Substitute cooked coarsely chopped cooked chicken breast for seafood allergies
Ingredients You Will Need To Make Crab Cakes
Scroll down to the recipe card for the printable measurements
- egg
- mayonnaise
- granulated garlic powder
- spicy brown mustard or use Dijon mustard
- Pinot Grigio or another white wine you prefer
- cajun seasoning
- fresh lemon juice
- Worcestershire sauce
- salt, pepper and cayenne pepper to taste
- Italian flavored bread crumbs
- minced fresh garlic
- fresh flat-leaf parsley
- jumbo lump or backfin lump crabmeat, fresh or use canned
- baby shrimp or small scallops
- butter
- olive oil
- Option: for fish food allergies use shredded cooked chicken
More Seafood Recipes We Love
Seafood and Lemon ScampiSeafood Chowder
Seafood Medley
Our Italian Christmas Eve
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Easy Crab Appetizer Recipe
This is certainly an easy recipe for crab cakes to make.
The ingredients are pretty easy to find and simple pantry staples.
Just about everything goes into the bowl except just remember the crab is delicate so it should always be folded in at the end so it doesn't break.
The secret to a great crab cake is you want large pieces of delicious meat in them!
I hope you like my version, I love to get your comments and feedback so don't be shy comment away!
Yield: 4 large or 8 small crab cakes
Italian Crab and Shrimp Cake Appetizer
This is a recipe for crab and shrimp appetizer cakes. I sometimes even use all crab or a trio of shrimp, crab and baby scallops. Mix and match however you like. These are delicious with my lemon butter sauce to dip in or just a drizzle of lemon over the top. A perfect appetizer or brunch entree.
Prep time: 10 MinCook time: 12 MinTotal time: 22 Min
Ingredients
- 1 large egg
- 1/4 cup mayonnaise
- 1 teaspoon granulated garlic powder
- 1-1/2 teaspoons spicy brown mustard or use Dijon mustard
- 3 tablespoons Pinot Grigio or another white wine you prefer
- 1-1/2 teaspoon cajun seasoning
- 1 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- salt, pepper, and cayenne pepper to taste
- 1-1/4 cups Italian flavored bread crumbs
- 2 teaspoons minced fresh garlic
- 1 tablespoon chopped fresh flat-leaf parsley
- Fold in last
- (I use 1 pound of total seafood)
- 8 ounces of the jumbo lump or backfin lump crabmeat, fresh or use canned crabmeat, 8 ounces of baby shrimp (or use a mixture of baby shrimp, small bay scallops and crab)
- Note: for seafood allergies substitute boneless cooked coarsely chopped chicken breast
- For Frying:
- 2 tablespoon butter
- 1 tablespoon olive oil
- Garnish:
- Lemon wedges for serving or see my Lemon Butter Sauce recipe for dipping in at the end of these instructions
Instructions
- Mix the first 12 ingredients into a large bowl adding the seafood you're using last by folding in gently not to break the crab meat.
- Add the salt, pepper, and cayenne pepper to your taste.
- Shape the crab mixture into 4 large or 8 small cakes.
- Note: if too dry add more wine, if seem soggy, add more bread crumbs when shaping.
- In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat.
- When the butter is frothy, add the cakes to the pan
- Saute until dark golden brown on the underside, about 4 minutes.
- Flip the cakes, reduce the heat to medium-low, and continue cooking until the other side is well browned 4 to 5 minutes.
- Garnish with lemon wedges or make this sauce below for dipping them in:
- Serve with Lemon Butter Sauce:
- 1/3 cup white wine
- 1/2 cup heavy cream
- 4 tablespoons butter
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon granulated garlic powder or 2 cloves of finely minced chopped garlic
- 1 tablespoon finely chopped parsley
- Place wine in a small saucepan, simmer over low to medium heat until reduced by half.
- Add cream and simmer gently until the mixture reaches a sauce-like consistency.
- Add butter, garlic, lemon juice, and parsley and stir until butter is melted and the mixture is smooth.
- If the sauce is a little thin, simmer, stirring constantly until it reaches the desired consistency.
- If the sauce is too thick and/or separated, add a little water (one teaspoon at a time) and stir or whisk vigorously until sauce is desired consistency.
- Serve immediately.
Notes
Tips
- When mixing them if they don't hold together add more water or wine 1 teaspoon at a time
- If they are too wet add a little more breadcrumb
- Fry them crispy on both sides
- Lower the heat after they crisp up on both sides to cook them evenly all the way through
- For best results, drizzle with lemon juice at the end or dip in the butter lemon sauce recipe below
- Substitute any kind of fish you like, lobster, shrimp, scallops, salmon, or even tuna
- Always fold in the seafood at the end gently, then shape
- Substitute cooked coarsely chopped cooked chicken breast for seafood allergies
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More Of Our Favorite Recipes To Try
Red Clam Sauce
White Clam Sauce
Mussels, Shrimp and Calamari over Linguine
Grilled Lemon Garlic Scallops
Baked Haddock with buttery lobster
Scallops and Italian Bread crumbs
Lemon Grilled Mahi Mahi
Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2020.