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Laurie’s Crab Cakes

Posted by Solitary Dancer on July 27, 2007

Laurie’s Crab Cakes


2 to 2-1/2 cups pork rind crumbs (made from 3 oz. bag)
3 to 4 tbsp. water
2 cups cooked or canned crab (approximately 1 lb.)
1/3 cup minced onion
1/3 cup minced celery
1/3 cup minced green pepper
1 egg, beaten
3/4 cup mayonnaise
1 tsp. mustard
2 tsp. lemon juice
1 tsp. Worcestershire sauce
1/8 to 1/4 tsp. hot pepper sauce
1 tbsp. Old Bay seasoning
1 tbsp. minced parsley
1/4 tsp. pepper


Put pork rind crumbs in a large bowl, and mix with enough water to soften them. Flake the crab, remove any cartilage, and combine with the pork rind crumbs. Add the rest of the ingredients and mix well. Shape into 8 to 10 patties (pack them pretty tightly so they don’t fall apart). Heat 2 to 4 tbsp. vegetable oil in a skillet, and saute on each side until golden brown. Alternately, you could broil them.

NOTE from Laurie

I omitted the salt from this recipe because the pork rinds I used (Bakenets) were already pretty salty. It originally called for 1 tsp. of salt. Makes 8 servings


One Response to “Laurie’s Crab Cakes”

  1. Great post….I can’t wait to try the recipe out. Today we featured a recipe for Diabetic crab cakes. I haven’t prepared them yet, but we have gotten several emails that say they are great. Thanks again for the great post and I look forward to trying your crab cakes.

    -The Crab Cake Guy

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