This fabulous crabcake recipe is from Nancy Fuller's cookbook, Farmhouse Rules: Simple, Seasonal Meals for the Whole Family!

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1 pound lump crabmeat, picked over for shells
¾ cup unseasoned dry breadcrumbs, plus about 1 cup for dredging the crabcakes
½ cup mayonnaise
½ cup finely chopped red or
yellow bell pepper
½ cup finely chopped celery (the inside leaves are nice in this too)
½ cup finely chopped red onion
1 large egg
juice of ½ lemon
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
kosher salt
freshly ground black pepper
vegetable oil, for sautéing

¾ cup mayonnaise
2 tablespoons chopped fresh parsley or chives
2 tablespoons pickle relish
1 tablespoon Dijon mustard
juice of ½ lemon
dash of hot sauce
  1. For the crabcakes: In a large bowl, combine the crabmeat, ¾ cup breadcrumbs, mayonnaise, bell pepper, celery, red onion, egg, lemon juice, mustard, and Worcestershire. Season with salt and pepper.
  2. Mix just to combine, don’t overmix. If you have time, chill in the refrigerator for about 30 minutes to make it easier to form the crabcakes.
  3. Spread about 1 cup more breadcrumbs on a plate. Form the crab mixture into 8 patties, just a little shy of 1 inch thick.
  4. Dredge the patties in the breadcrumbs on all sides and rest on a plate or baking sheet. Again, if you have time, let the crabcakes chill 15 to 20 minutes to firm up. (If you don’t have time, that’s fine too, just go ahead and cook them.)
  5. For the tartar sauce: In a small bowl, stir together all the ingredients. Refrigerate while you cook the crabcakes.
  6. Preheat the oven to 250°F and line a plate with paper towels. Heat about 1 inch vegetable oil in a large nonstick skillet over medium-high heat.
  7. The oil is ready when the tip of a crabcake sizzles on contact. In two batches, fry the crabcakes, turning once, until golden brown on both sides and heated through, 6 to 7 minutes per batch.
  8. Drain the first batch on the paper towels and keep warm in the oven on a baking sheet while you fry the second batch.
  9. Serve immediately with the tartar sauce on the side.


You can use salmon, cod, or any fish that might be left over from last night’s dinner. You can also use surimi, sometimes labeled “krab,” which is imitation crab meat. You can always use canned salmon as well, which is a good staple to keep in your closet in case someone drops in or you’re getting in late for dinner.

The quick tartar sauce is optional, but so easy to make and a nice accompaniment. You could also pair the crabcakes with cocktail sauce or a squeeze of lemon—or serve them on toasted buns with lettuce, tomato, and plain old mayo.

This fabulous crabcake recipe is from Nancy Fuller's cookbook, Farmhouse Rules: Simple, Seasonal Meals for the Whole Family!
Photography by Natalie Chitwood

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