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{Four Seasons} Crab Cakes

{Four Seasons} Crab Cakes

Enormous chunks of delicious crab meat are packed into these {Four Seasons} Crab Cakes. Serve them with cole slaw and garlic mayonnaise dip and these savory patties become a meal fit for a king.
Course Appetizer
Cuisine American
Prep Time 20 minutes
Total Time 35 minutes
Servings 16 patties
Calories 226kcal
Author Nicole Crocker


For the crab cakes:

  • 1 18 ounce can Lump crabmeat Drained
  • 1 Cup Seasoned breadcrumbs
  • 1/2 Cup Mayonnaise
  • 1 Egg
  • White pepper to taste

For the coleslaw:

  • 1 14 ounce package Coleslaw mix
  • 1/2 Cup Mayonnaise
  • 2 Tablespoon Apple cider vinegar
  • 1/2 teaspoon Sugar
  • 2 Tablespoons Milk
  • 1 Tablespoon Ground celery seed optional

For garlic mayonnaise dip:

  • 1 Cup Mayonnaise
  • 1 Clove Minced garlic
  • 1 Tablespoon Lemon juice
  • White pepper to tase


For crab cakes:

  • Mix bread crumbs,mayonnaise, eggs and white pepper. Open cans of crab and drain.
  • Add crab to mixture.
  • Form into patties and place on a platter and place in refrigerator for 2 hours to overnight.
  • Heat 1 Tbs olive oil in a pan and cook patties on medium heat. Brown on both sides and remove to a dish lined with a paper towel. You can keep in a warm oven (250 degrees F) until ready to serve.
  • Take care not to dry them out though.

For Coleslaw:

  • Mix Mayonnaise, cider vinegar,sugar, milk and ground celery seed together. Add packages of coleslaw to mixture and put in refrigerator to chill.

For the garlic mayonnaise dip:

  • Mix mayonnaise with garlic,lemon juice and white pepper and set in refrigerator to chill.


Serving: 1crab cake | Calories: 226kcal | Carbohydrates: 6g | Protein: 2g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 283mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg