The nice thing about this recipe from Ricky Eisen, founder and president of Between the Bread Events and Celebrations, is that you fry the cakes on the stove top only until they're golden brown, and then finish them in the oven—so you're only standing over the stove for about five minutes, leaving you more time to mingle.

Serves 4 to 6


  • 1 pound lump crabmeat (picked free of shells)
  • 1 pint panko breadcrumbs
  • 3 Tbsp. egg whites
  • 1 Tbsp. whole grain mustard
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. mayonnaise
  • 1 tsp. salt


Preheat oven 350°.

In a large bowl, combine the crabmeat, 1 tablespoon of panko breadcrumbs, whole grain and Dijon mustards and mayonnaise.

Beat egg whites and combine with crabmeat mixture. Shape into patties or balls and lightly roll in panko breadcrumbs.

In deep skillet heat canola oil and cook crab cakes until golden brown.

Finish in oven and bake 5 to 8 minutes until fully cooked.


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