Crabby Patties

New Day Recipes


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  • 1 lb. Crabmeat
  • ½ c. Panko breadcrumbs (or 8 crumbled saltine crackers)
  • 1 egg beaten
  • ¼ c. Mayonnaise
  • 1 tbs fresh chopped chives
  • 1 tsp Dijon mustard
  • ½ tsp old bay seasoning
  • ½ tsp Sriracha sauce
  • 2 or 3 tbs olive oil for frying


Plus your favorite topping or toppings: suggestions: tartar sauce, cole slaw, pickles, lettuce, whatever you like. I’m using alfalfa sprouts with a little lemon.

In a large bowl: mix everything together, except the crab and olive oil. Take a close look at the crab meat to remove any small pieces of broken shells. Then, gently, fold the crab into the mixture. The usual size is about 6 patties or cakes per pound. I’m making them half that size for “slider” size patties. Then, I will serve them on toasted, buttered buns. The key here is to be gentle and get them in the pan without too much handling.

Heat a large nonstick skillet over medium to medium high heat. Add oil and then the crab patties. The small patties cook about 3 minutes per side. The 6 per pound size, 4 to 5 minutes per side. Turn only once, and do not smash them down with the spatula. They could break and fall apart. Serve with your favorite topping.



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