Pico Crab Cakes

Caught some lump Blue Crab on sale and thought it was about high time to make some crab cakes. Was a little pissed when I thawed the crab because I think it was crabs from the Orient which is a lot less than what I consider “lump” crab. If these were Blue Crab they were babies. Never the less the flavor was on point and I’d do these again with any crab from a sea.
Course Appetizer, Main Course, Side Dish
Cuisine American, Texan
Prep Time 30 minutes
Cook Time 25 minutes
Servings 6
Calories 283kcal
Author Shawn
Cost $20


Crab Cakes

  • 1 pound Blue Crab lump or what’s available
  • 1/4 cup Pico De Gallo
  • 2 oz egg 1 egg scrambled
  • 4 tbs panko bread crumbs
  • 4 tbs parmigiana grated
  • 2 tbs butter
  • 2 tbs mayonnaise
  • 1 tsp Cottonmouth
  • 1/4 tsp salt
  • 1/4 cup vegetable oil

Pico De Gallo

  • 7 oz tomato raw about 1 medium
  • 1 oz jalapeno 1 jalapeno
  • 2 oz onion 1/4 a medium onion
  • 1 tbs cilantro chopped or hand torn
  • 1 tsp garlic 1 clove
  • 1/2 tsp salt
  • 1.5 tbs lime half a lime squeezed optional


  • Make your Pico De Gallo. Our recipe is here.
  • In a 4 quart bowl get your crab clean from shells.
  • Melt the butter in a glass for 20 seconds in the microwave.
  • Add everything in the bowl of crab. EXCEPT the the vegetable oil.
  • Mix the crab bowl well carefully trying to not break up crab meat too much.
  • Make patties out of your crab mixture about 4” dia 1/2” thick. Much like a hamburger my batch made 6 patties.
  • Lay crab patties on a plate, cover, and place in refrigerator 20-30 minutes.
  • Get a large pan to medium low heat. 250° to 324°
  • Once the pan is hot pour in the vegetable oil.
  • Careful the patties will break apart easily.
  • Place 4 patties (as many as your pan will fit but not over crowded in the hot oil.
  • Cook for 2 minutes until golden brown.
  • With a spatula delicately flip the patties and cook and additional 2 minutes or golden brown.
  • Remove cooked crab cakes to a clean plate and finish cooking the remaining patties.
  • Serve as appetizer or on top of your favorite grilled steak.
  • Bon appétit!


Pic with beef tenderloin and garlic mashed potatoes.


Serving: 355g | Calories: 283kcal | Carbohydrates: 10g | Protein: 18g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 1175mg | Potassium: 315mg | Fiber: 1g | Sugar: 3g | Vitamin A: 865IU | Vitamin C: 17.2mg | Calcium: 102mg | Iron: 1.2mg