The Best Crab Cakes

The Best Crab Cakes

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

Author: Maddie Ross

Serves: 6 crab cakes


  • ⅓ cup red bell pepper, finely chopped
  • 1 green onion, finely chopped
  • 2 tbsp greek yogurt
  • 2 tbsp Sir Kensington avocado oil mayo
  • 1 egg, lightly beat
  • 2 tbsp parsley
  • 2 tsp lemon juice
  • 2 tsp Worcestershire sauce
  • 1 tsp dried mustard
  • ½ tsp old bay seasoning
  • 1 lb crab meat
  • Buns, lettuce, tomato, and additional mayo for serving


  1. Mix all of the ingredients except the crab in a large bowl,
  2. Add in the crab and form into 6 large cakes. The mixture may seem crumbly.
  3. Place cakes in the refrigerator for at least 3 hours.
  4. After chilling, preheat the oven to 350 F and bake the cakes on a parchment lined baking sheet for 20 minutes or until slightly browned on the top.
  5. Serve immediately on buns with lettuce, tomato slices, and mayo.