Gulf Crab Cakes with Lemon Butter Recipe

For these plump Coastal Texas treats, make sure to handle the delicate mixture carefully; the chilling process helps the cakes hold their shape during cooking.

Hands On Time:
50 mins
Total Time:
1 hrs 55 mins
12 servings
Gulf Crab Cakes with Lemon Butter

Iain Bagwell


  • 1/2 cup finely diced red bell pepper

  • 1/2 cup finely diced green bell pepper

  • 1/2 cup finely diced yellow onion

  • 2 tablespoons minced garlic

  • 8 tablespoons extra virgin olive oil, divided

  • 2 tablespoons Creole or Dijon mustard

  • 2 tablespoons Worcestershire sauce

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/8 teaspoon ground red pepper

  • 3/4 cup fine, dry breadcrumbs

  • 2 large eggs, lightly beaten

  • 1 1/2 pounds fresh lump crabmeat, picked and drained

  • 1/2 cup minced green onions

  • 3 tablespoons butter

  • Lemon Butter


  1. Sauté bell peppers, yellow onion, and garlic in 2 Tbsp. hot oil over medium-high heat 8 to 10 minutes or until tender. Stir in mustard and next 4 ingredients. Add breadcrumbs, and sauté 1 minute. Transfer mixture to a large bowl. Cool 15 minutes.

  2. Fold eggs into breadcrumb mixture until blended. Gently stir in crabmeat and green onions. Shape into 12 (3-inch) crab cakes (about 1/3 cup each). Cover and chill 30 to 40 minutes.

  3. Melt 1 Tbsp. butter with 2 Tbsp. oil in a large nonstick skillet over medium heat. Add 4 crab cakes to skillet; cook 3 to 4 minutes on each side or until browned. Remove from skillet, and keep warm in a 200° oven. Repeat procedure with remaining oil, butter, and crab cakes, wiping skillet clean after each batch. Serve with Lemon Butter.

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