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Recipe courtesy of David Najman
Glenn's Diner - Crab Cakes
- Level: Easy
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 462
- Total Fat
- 35 g
- Saturated Fat
- 6 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 24 g
- Cholesterol
- 160 mg
- Sodium
- 796 mg
- Level: Easy
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 462
- Total Fat
- 35 g
- Saturated Fat
- 6 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 24 g
- Cholesterol
- 160 mg
- Sodium
- 796 mg
Ingredients
Crab Cakes:
Crab Cake Sauce
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Directions
- For the crab cakes: Mix all ingredients together, except for the lump crabmeat. Fold in lump crabmeat. Portion crab cakes using a round cookie cutter into 4 to 6 servings. Sear crab cakes in saute pan for 2 minute on each side.
- For the sauce: Saute roasted red pepper and basil leaves in olive oil until the basil leaves become wilted. Using a food processor, combine the sauteed pepper and basil leaves with the mayonnaise and lemon. Add salt, pepper and garlic to taste while processing.
- Serve with crab cakes.
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11 Reviews
Robin H.July 31, 2021
Use Saltines
Food Network UserJuly 7, 2013
I love this recipe.I did add about two pinches of dill seed to the sauce though and it came out delicious.Even my oldest daughter who doesn't even eat crab cakes loved it and the sauce.Though after a while the lemon in the sauce became strong so next time I'll cut that in half..This was the first time I ever made crab cakes and loved it.
glow_with_the_flowApril 29, 2012
3rd time making these, my boyfriend and i love them! Excellent with or without the sauce
londonhousJanuary 15, 2012
Excellent sauce. I used it on Maryland style crab cakes and it was a real winning combination! I just used lemon juice in the sauce, and about 1-1/2 cloves of garlic. I wasn't sure if the recipe was calling to use the whole lemon in the food processor, or just the juice. I think it would too sour or tangy if you use the zest as well. Just my taste. However, execllent! Thanks Glenn's Diner..:>
DEBORAH K.December 23, 2011
Making them for dinner tomorrow night. I live a few blocks from Glenn's Diner and these are fabulous crabcakes! So glad to have the recipe!
LickingLabMay 4, 2011
Simply awesome!
carol b.November 25, 2010
Really GOOD Crab Cakes!!!! I made them last August for a luncheon. I served them on a bed of baby arugula dressed with a simple lemon vinaigrette. I didn’t make the sauce as I was going for a less calorie lunch, didn’t even miss it.
Suzanne G.June 21, 2010
I have made crab cakes several times before but this recipe is by far the best I have tried. I did omit the roasted red peppers in the sauce due to a couple picky eaters, but this was YUMMY! I followed the recipe exactly and loved it.
rippychFebruary 10, 2010
A bit too much Old Bay is called for. We didn't use the sauce, but I can see how it would temper the saltiness of the seasoning. Also, we had to add a fair bit more bread crumbs, as it was a bit too moist otherwise. I think this would be excellent with far less Old Bay and maybe panko instead of regular bread crumbs.....
mike h.October 9, 2009
Follow this recipe except when adding the ingredients for the crab cakes. MIx everything together and save the bread crumbs for last. Mix them in using portions. If you don't, the eggs and bread crumbs will mix together and form clumps. I ruined my first attempt by not adding the crumbs last and lump crab meat is not cheap. Other then that, this is a wonderful recipe. The red pepper aioli is top notch!!!
