Crab Cakes with Lemon Herb Sauce

Yield: 4 servings

Tessa Arias A simple crab cake recipe bursting with chunks of crab meat and lots of fresh flavor. In the past two weeks I've spent some time near water, which you may...
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8 Responses to “Crab Cakes with Lemon Herb Sauce”

  1. #
    Tieghan — July 19, 2013 at 6:06 am

    These sound incredible!! I love a good crab cake!

  2. #
    Jamie @lifelovelemons — July 19, 2013 at 8:10 am

    Definitely will be trying these! I need a crab cake recipe in my skill set ASAP!

  3. #
    Diane @ Vintage Zest — July 19, 2013 at 8:16 am

    I’d love to make this, but I confess to never using lump crab meat before. Maybe I’ll have to stretch my cooking boundaries again because these look amazing!

  4. #
    cassie — July 19, 2013 at 10:44 am

    I love crab cakes and I have been really craving them lately. These look perfect, Tessa!

    My in-laws live on the Lake of the Ozarks so that’s our favorite…there is great shopping there to 🙂

  5. #
    Ken — July 24, 2013 at 4:34 pm

    I made these last night and wanted to say thank you for such an easy and awesome recipe. Aside from adjusting the salt a bit, these came out perfectly and it was my first attempt at crab cakes!

  6. #
    Dawn Milford — July 31, 2013 at 10:53 am

    We do not eat any shell fish but I bet this would be wonderful for Salmon as well.

  7. #
    Elizabeth — August 8, 2013 at 5:21 am

    I am going to make this later today – but I am wondering about the recipe. In the directions for the crab cake, you have to add red pepper. But in the ingredients list, I do not see red pepper. Is this red pepper flakes, red ground pepper, or red sweet peppers?

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