Large crabcakes


I wanted to make a tasty seafood appetizer for Christmas Eve dinner, so I whipped this up on a whim using 2 of my newest Spice House acquisitions: Sunny Spain and Argyle Street Asian blend

Yield: 12 cakes
Collections: Appetizer Fish Shellfish

Featured Ingredients

This Asian spice blend is a tribute to Chicago's Argyle Street, home to restaurants and businesses of people from a variety of Asian... Size Options
$6.99 Glass jar, 1/2 cup (wt. 2.5 oz)

Crabcakes Recipe

  • 4 cans of lump crab meat, drained and flaked
  • Argyle Street Asian Blend to taste
  • Sunny Spain seasoning, to taste
  • 2 eggs, beaten
  • 1/4 Cup panko breadcrumbs
  • Extra-virgin olive oil for frying
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Preparation Instructions

1. Drain and flake the crabmeat in a bowl.
2. Season to taste.
3. Add beaten eggs and breadcrumbs. Mix with a spoon or your hands.
4. Fill a large saucepan with an inch of olive oil and heat over medium-high heat.
5. Form patties from the crabmeat mix and gently place them on the hot oil.
6. Fry for about 1-2 minutes on each side until golden, then flip over. Drain on paper towels.

Yield: 12 cakes
Helpful Hints

Trader Joe's carries panko breadcrumbs at a very reasonable price. They're worth using, and have a light, flakier texture that works well with fish. Regular breadcrumbs will still work here, but for best results, stick with the panko ones.


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