Blue Crab Cakes Recipe

Blue Crab Cakes
submitted by sumit at


MethodMain Ingredient


 Eggs3 , beaten
 Chopped fresh parsley1 Cup (16 tbs)
 Dijon mustard1⁄2 Cup (8 tbs)
 Bread crumbs2 Cup (32 tbs)
 Olive oil1⁄4 Cup (4 tbs)
For tomato-orange chipotle sauce:
 Chopped tomatoes2 Cup (32 tbs)
 Oranges3 , peeled, sectioned with membranes removed, finely chopped
 Red onion1 , finely chopped
 Finely chopped fresh cilantro1⁄4 Cup (4 tbs)
 Chipotles in adobo3 , finely chopped
 White wine1 Cup (16 tbs)
 Butter2 Tablespoon
 Bell pepper slices1⁄2 Cup (8 tbs) (Use Red, Yellow And Green Bell Peppers)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1825 Calories from Fat 933

% Daily Value*

Total Fat 105 g162%

Saturated Fat 28.8 g144.2%

Trans Fat 0 g

Cholesterol 698.9 mg

Sodium 1519.8 mg63.3%

Total Carbohydrates 149 g49.8%

Dietary Fiber 27 g108.2%

Sugars 74.5 g

Protein 41 g81.1%

Vitamin A 243.5% Vitamin C 681.7%

Calcium 61% Iron 70.1%

*Based on a 2000 Calorie diet


In a large mixing bowl, combine the crabmeat, eggs, parsley, mustard and bread crumbs.
Mix well and let stand a few minutes to blend the flavors.
To make the tomato-orange chipotle sauce, combine the tomatoes, oranges, onion, cilantro and chipotles in another bowl and set aside.
Form the crab mixture into 1 1/2- to 2-ounce cakes.
Heat the oil in a saute pan over medium-high heat until very hot.
Add the cakes, a few at a time, and fry them until they are well browned on both sides, turning only once.
Remove them from the oil and drain them on paper towels.
To make the sauce, add the tomato mixture and wine to the pan in which the cakes were cooked.
Bring to a boil, add the butter, and season with salt and pepper.
Arrange a couple of crab cakes on a plate, pour the sauce on top, and serve immediately.