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BARBARA PENNY ANGELAKIS is Features Editor of Luxury Web, an online magazine for those who like the finer things.


November 2007

Updated February 2010

Product Reviews / Main Nibbles / Fish, Seafood & Caviar

Crab Cake Recipe

It’s Easy To Make Delicious Crab Cakes


This is Page 2 of a two-page article. Click on the black links below to visit Page 1.


Tavern On The Green Crab Cakes Recipe

This recipe is courtesy of Chef Bryan Young of New York City’s Tavern On The Green restaurant.


  • 1 pound Special White or Jonah*
  • 1 pound lump crab meat
  • 1 scallion, diced
  • ½ egg, stirred with a fork in a
  • 1-1/3 cups mayonnaise
  • 2-¼ teaspoons Old Bay
  • 1 cup dried unseasoned bread
    crumbs or panko bread crumbs
  • 2-1/2 tablespoons clarified butter
  • Tartar sauce†
  • Greens, chives, dill, lemon wedges and/or tomato slices for garnish
  • Cole slaw as a side

†For great flavor, try the tartar sauce and seasoned mayonnaise from The Ojai Cook.

Crab Cakes
Crab cakes are delicious by themselves, but the right garnish—snipped gives, fresh dill, baby lettuces—is the crowning glory. Photo by Kelly Cline | IST.

*Jonah crab and rock crab (a.k.a. peekytoe crab) are two species that have become available to restaurant chefs in recent years, but are not necessarily available in consumer markets. In a crab cake, they help to reduce the cost of lump crab meat while still providing delicious flavor. Toward this end, you can substitute Miller Select’s Special White crab meat.


  1. Gently mix crab meat, scallion, egg, mayonnaise and Old Bay Seasoning in a bowl. Form crab cakes by hand, to approximately three inches in diameter, and set aside.
  2. Spread bread crumbs or panko on a nonstick surface and lightly dab cakes in the crumbs to cover.
  3. Clarify butter by melting in a very small sauce pan. Skim off the milk solids that float to top. Then pour butter into sauté pan and reheat. (NOTE: You can purchase clarified butter in an specialty food store, or ghee (the Indian word for clarified butter) in an Indian food market.
  4. Place crab cakes in pan and cook for six minutes on each side.
  5. Put two crab cakes on a plate garnished with tartare sauce and cole slaw. Add some green garnishes and/or slices of tomato for color. Serve with a lemon wedge.

See more crab recipes, compliments of Miller’s Select, and for a delicious book of crab recipes, read Crab by Andrea Froncillo and Jennifer Jeffrey.

Miller’s Select offers gift packages that will make any recipient the very opposite of crabby.

Premium Wild Catch Crab Meat

Other Sizes Available

  • Jumbo Lump Crab Meat
    12 Cans (6.5 Ounces)
  • Lump Crab Meat
    12 Cans (6.5 Ounces)
  • Special White Crab Meat
    12 Cans (6.5 Ounces)
  • Claw Crab Meat
    12 Cans (6.5 Ounces)
  • Variety Pack
    1 Can Each
    2 Cans Each

Jumbo Lump Crab Gift Box
You can send a gift package of 3 or 6 cans of Jumbo Lump or the variety pack featuring Jumbo Lump, Special White and Claw crab meats.

Read about the different grades of crab meat, and
when you should use each.

Shop online at

Or telephone 1.888.429.2722

*Prices and product availability are verified at publication but are subject to change. Shipping is additional. These items are offered by a third party and THE NIBBLE has no relationship with them. Purchase information is provided as a reader convenience.


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