Beazell's Cook Book

Beazell's Signature Crab Cakes

Recipe detail

  • ( 0 Assessment ) 
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export

Beazell’s Signature Crab Cakes  




2 tablespoons extra virgin, olive oil

1 onion, finely minced

4 garlic cloves, finely minced

1 1/2 pounds jumbo lump crabmeat

1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)

2 tablespoons mayonnaise, plus more if needed

1 large egg white

1/2 lime, juiced

1/4 cup freshly chopped cilantro leaves

Beazell's Cajun Seasoning, to taste

Garnish – Whole cilantro leaves & Lemon wedges



Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.

Heat a couple tablespoons of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized.  Pour this mixture into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, cilantro and Beazell’s Cajun Seasoning.  Mix gently just until well blended.   Shape the mixture into the crab cakes. Put them on a plate, cover and refrigerate to chill.

In a large sauté pan with 3 tablespoons of olive oil over medium heat, add the crab cakes and cook for about 4 minutes each side until nice and crisp.  Serve garnished with fresh lemon wedges.


Only registered unsers may submit comments, please log in if you want o comment