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5 from 4 votes

Crab Cakes

Dinner, Appetizer, Seafood, Gluten-free, Main dish, Wheat-free
Author: Lauren Kelly


  • 1 tablespoon extra-virgin olive oil
  • 2 green onions finely chopped
  • 12 ounces jumbo lump crabmeat
  • 2 garlic cloves chopped
  • 2 eggs
  • 1 tablespoon plain Greek yogurt
  • 1 ⁄2 cup plus 1 cup, wheat-free bread crumbs, divided
  • 1 ⁄2 teaspoon ground cayenne pepper
  • 1 ⁄2 teaspoon ground basil
  • 1 ⁄2 teaspoon ground oregano
  • Salt and ground pepper to taste
  • 1 ⁄2 cup extra-virgin olive oil for frying


  • Heat 1 tablespoon olive oil in a skillet over medium- high heat. Sauté green onions for 1–2 minutes, until tender. Remove from heat.
  • In a large bowl, combine the crabmeat, garlic, egg, Greek yogurt, 1⁄2 cup bread crumbs, cayenne pepper, green onions, basil, oregano, salt and pepper. Form into small patties, about 1⁄2" thick.
  • In a separate bowl, place 1 cup of bread crumbs. Dredge patties in the bread crumbs thoroughly.
  • heat 1⁄2 cup oil in a skillet over medium-high heat. Place crab cakes in oil and cook until golden brown, making sure to cook evenly on both sides. Once cooked, place on paper towels to drain.