BrokeAss Gourmet

BrokeAss Gourmet

Crab Cakes with Lemon-Caper Mayonnaise

  • Prep Time 0:20
  • Cook Time 0:05
  • Estimated Cost $12.00

I’ve spent many a sunny weekend afternoon drinking beer and eating crispy crab cakes waterside at Sam’s Anchor Cafe in Tiburon, CA. This recipe is a (way) less expensive version of Sam’s delicious crab cakes and can be procured without the ferry ride (or the sunburn).


  • 2 6-oz. cans crab meat (I prefer Trader Joe's 15% Leg Meat), drained $3.50
  • 1/2 small white onion, finely chopped $0.50
  • 1 small bunch parsley, plus more for garnish, chopped $1
  • 1/3 cup bread crumbs $2 for 16 oz.
  • 7 tbsp mayonnaise, divided Pantry
  • 1 egg, lightly beaten $1.50 for 6
  • 1 pinch each salt and pepper Pantry
  • 1 lemon, half juiced, half cut into wedges $0.50
  • 1 tbsp capers, finely chopped $3 for a 4-oz. jar
  • 1 clove garlic, finely minced Pantry
  • olive oil for frying Pantry


  1. Combine crab, onion, parsley, bread crumbs, 2 tbsp mayonnaise, egg, salt and pepper in a mixing bowl. Gently combine until ingredients come together. If mixture is too wet, add a little more breadcrumbs. Likewise, if it is too dry, add slightly more mayonnaise.
  2. Use wet hands to form mixture into 8-10 3" patties. Set on a clean plate.
  3. Pour about 1/8" of olive oil into a large frying pan and heat over medium-high heat. Cook crab cakes, a few at a time for 2-3 minutes or until golden-brown and crispy. Use a spatula to carefully flip the cakes and cook until brown and crispy on the other side. Drain on paper towels. Repeat until all crab cakes are cooked.
  4. To make the lemon-caper mayonnaise, whisk together the remaining mayonnaise, lemon juice, capers and garlic. Add a pinch of pepper if desired. Serve alongside crab cakes for dipping.

Makes 8-10 crab cakes.

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What They're Saying

Chrissi, on Mar 3, 01:55 PM, wrote:

This looks amazing! Can you recommend an alternative to mayonnaise in the cakes for those of us who are allergic to it?

[Sure! For the cakes, just throw in an extra egg and serve sweet onion relish or chili sauce in place of the creamy mayonnaise-y sauce!--G]

falnfenix, on Mar 4, 05:30 AM, wrote:

west coast crab cakes, while tasty, truly confuse my Baltimore tastebuds. i’ve been meaning to make the west coast version to confuse my family, since everyone here has been raised on a healthy diet of crab with Old Bay seasoning. :)

Kirstin, on Mar 7, 05:47 AM, wrote:

These were awesome – especially loved the sauce! I put it on my oven-fried potatoes and wished I hadn’t already put dressing on my salad. The only thing I’d like to have known was that this recipe only makes enough for about 1.5 to 2 people. I doubled it for a group of 6 and it wasn’t nearly enough!

Melanie, on Aug 4, 11:33 AM, wrote:

The crab cakes were great. I used the claw meat. I didn’t try the dip because I don’t like mayo. My daughter is a picky eater and loved it. I can’t wait to make them again. Thanks., on Nov 7, 01:47 PM, wrote:


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Holly Hooper, on Oct 26, 02:49 AM, wrote:

Yum! Now I am craving chicken! I love roasting whole chickens on Sunday evenings, and I always use the bones to make a broth. It’s a great way to have a surplus of broth in the freezer, and it’s so handy when anyone in my house gets sick! I will try this recipe the next Sunday I roast a chicken