This is my go to crab cake recipe -- easy and delish!

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Serves 4

1 lb fresh lump crab meat

1 egg

1 tablespoon dill, chopped

pinch of red chili flakes

1 tablespoon Dijon mustard

salt & pepper, to taste

2 tablespoons flour, more for dredging

2 tablespoons butter

  1. In a bowl, combine crab, egg, dill, chili, mustard, salt, pepper, and flour.
  2. Cover and place in freezer for 5 minutes.
  3. Shape into patties, place on a tray, and put in the fridge for 30 minutes.
  4. Heat the butter in a pan and dredge the cakes with flour.
  5. Cook for about 3 minutes on each side, or until golden.
  6. Serve with grilled corn.


These also make a great sandwich with some tartar sauce on a toasted brioche bun.

Photography by Susanna Blavarg

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