Enjoy a burger with the taste of the sea.

That’s summer on a plate: crab cake burger and corn on the cob.

Crab cakes can be fragile, especially those that are mostly crab with very little egg or breadcrumb binders, like these. After all, crab cakes should taste like crab. If you begin the frying process over high heat and finish the cooking in a 300-degree oven you’ll be sure they’re thoroughly cooked and presentable. Finally, choose a softer bun for your sandwich, like a squishy brioche or a Martin’s potato roll.

Crab Cakes

(Serves 4)


  • 4 slices smoked bacon
  • 2⁄3 cup panko breadcrumbs, divided
  • 1 tbsp. chopped fresh curly parsley
  • 2 tbsp. chopped green onions (scallions)
  • 2 tbsp. mayonnaise
  • 1 tbsp. lemon juice
  • 1⁄2 tsp. Coleman’s dry mustard
  • 1⁄2 tsp. Old Bay seasoning
  • 1⁄2 tsp. Tabasco sauce
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. ground red pepper
  • 1 large egg
  • 1 pound claw crabmeat


While your oven is pre-heating to 300 degrees, fry the bacon until very crispy in a frying pan. Drain on paper towels, crumble and set aside. Leave the bacon grease in the pan. Then thoroughly mix half the bread- crumbs with the rest of the ingredients, except the crabmeat, in a bowl. Once mixed, gently add the crab, taking care to pick out any stray pieces of shell. Shape into four patties, roll in the excess breadcrumbs and brown both sides in the bacon grease over medium-high heat, taking care not to break them. Once browned, remove the cakes to an ovenproof dish and cook in the oven for 15 minutes. Serve crab cakes on buns with a dollop of sweet remoulade sauce and finish with a generous helping of crumbled bacon.

Sweet Remoulade Sauce


  • 1⁄2 cup mayonnaise
  • 1 tbsp. ketchup or chili sauce
  • 1 tbsp. sweet pickle relish
  • 2 tsp. Dijon mustard
  • 1⁄2 tsp. lemon juice
  • Salt and black pepper, to taste


While the crab cakes are in the oven, combine the remoulade ingredients. Serve at room temperature. If there’s any left over, it will refrigerate and can be used on grilled or fried fish at your next seafood feast. FS

First Published Florida Sportsman August 2018

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