Crab Cakes

I am definitely a seafood person. I grew up eating seafood and til this day, it’s still my favorite protein to eat. Jimmy on the other hand is a red meat guy, but he does love a good crab cake. So one week, when Jimmy was having a long week at work, I decided to make crab cakes and plan a at home dinner date. So I made crab cakes from scratch, wild rice and a side salad. He loved the thought that I put into dinner and I even made dessert for us. I truly believe that married couples need to still have date nights and make their marriage a priority. We try and do at least one date a week, some weeks it doesn’t happen, but for most weeks it does.




  • 1 large egg
  • 3 tbsp Greek yogurt
  • 1 tsp lemon juice
  • 2 tsp Worcestershire sauce
  • 2 tsp Old Bay seasoning
  • Salt and pepper to taste
  • 1lb of Phillips crab meat
  • ½ cup panko bread crumbs



  1. In a large mixing bowl, mix all the ingredients, except for crabmeat and bread crumbs
  2. Carefully fold in the crab meat and bread crumbs, careful not to over mix and break the crab meat apart
  3. Cover and refrigerate for 20 minutes
  4. While the crab is chilling in the fridge, preheat the oven to 400
  5. In a medium baking dish, add tbsp of olive oil and spread
  6. Make 4 large or 6 medium size crab cake, sprinkle Old Bay seasoning on top of each crab cake if desired
  7. Bake for 30 minutes or until done, after 20 minutes you can carefully flip the crab cakes if you wish
  8. Drizzle with a good balsamic and serve
  9. Crab cakes will stay fresh for 3 days in the refrigerator or freezer for 2 months
Ready in 35-40 minutes Serves 4-6 280 calories



Use a good chunk crabmeat, I love Old Bay seasoning so I always sprinkle extra on it.

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I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover. more >

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