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Crab Cakes

Nov 18, 2025 | Sides and Sauces

(Serves 4)

Ingredients

  • Coconut oil for greasing foil

  • 0.67 cup (about 2.7 oz / 76 g) white sandwich breadcrumbs

  • 16 oz (454 g) lump crabmeat, checked for shells

  • 3 scallions, minced

  • 3 tbsp mayonnaise

  • 1 tbsp coconut oil

  • 1 large egg white

  • 1.5 tsp Dijon mustard

  • 1 tsp Louisiana-style fermented hot pepper sauce

  • 1 tsp Old Bay seasoning

Preparation

  1. In a bowl, gently mix the crabmeat with 0.25 cup (about 1 oz / 28 g) of the breadcrumbs, the scallions, mayonnaise, coconut oil, egg white, Dijon mustard, hot pepper sauce, and Old Bay. Use a rubber spatula to keep the mixture light.

  2. Divide the mixture evenly into four portions and shape each into a compact, slightly mounded cake. Place them on a large plate, cover, and refrigerate for at least 1 hour and up to 8 hours.

  3. Position the oven rack about 6 in (15 cm) below the broiler and preheat the broiler. Line a rimmed baking sheet with foil and lightly grease it with coconut oil. Set the crab cakes on the sheet, crumb-side down. Broil until golden, about 12–15 minutes. Serve immediately.

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