Crab Cakes To Sooth A Crabby Mood

About month seven or so of the pandemic, my mood could be described as a little crabby some days. Hubby decides that marital distancing is practiced on those days and I must admit he is right, it is certainly helpful to be separated by rooms! After 48 years of marriage, there is such a thing as being “too close” 24 hours a day for 240 or so days. But who is counting? (I am!)

Hubby loves crab so I thought I’d make him a nice dinner to make up for my crabby mood today. I was pleased this recipe went together so nicely but disappointed with the canned crab that I purchased. When we were at the grocery store, I checked out flaked crab at the fish counter and decided not to purchase it right away because it was… wait for it… $35 a pound. Really? Is it unrealistic of me to think that’s just darned expensive? 

I purchased a can of crabmeat located on the aisle where you find tuna (Brand: Bumble Bee Crabmeat which is highly rated).  The crab meat was very wet and fine – not chunked. I may not have picked up the right type, so be sure to read the label for the best crabmeat contents. I think next time I make this, I will try a Trader Joe’s brand for comparison. 

These crab cakes in smaller portions would make a wonderful appetizer for a get together with family and friends, or a smaller dinner dish.

The canned crab meat I purchased was a little harder to form into cakes. Even after adding a few more bread crumbs, they seemed quite loose. 

I dolloped my crab cakes in the melted butter because I could not get them to form into cakes as I wanted. 

Flip to brown on both sides. Crab cakes becoming more firm at this point, pancake-like. 

I paired these crab cakes with Champagne Rice which made a great meal for hubby and me. 

Crab Cakes To Sooth A Crabby Mood

Yields 4 crab cakes

Save RecipeSave Recipe


  • 1 (6-ounce) can crabmeat
  • 1 tablespoon bread crumbs
  • 1 egg
  • 1 1/2 teaspoons fresh parsley, chopped
  • 1 1/2 teaspoons mayo
  • Several dashes hot sauce
  • 1/4 teaspoon dry mustard
  • 2 tablespoons butter
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon coarse ground pepper


  1. Melt butter in frypan.
  2. Mix all other ingredients together. Form into patties (may need to add more breadcrumbs if crab is too wet.
  3. Drop crabcakes into pan with melted butter. Saute for 4-5 minutes, flip and continue cooking until both sides of the crabcakes are golden.

Leave a Comment

Scroll to Top