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Homemade Crab Cakes and Crab Quiche Recipes

Stephanie loves trying out new recipes and sharing family favorites!

Fresh Crab is Delicious in Recipes

Being from the Pacific Northwest, I am lucky enough to have enjoyed fresh seafood without wondering its true origins. Along the West Coast of the United States, the crab that we eat is Dungeness Crab, which differs from the crab enjoyed by our brethren on the East Coast of the country, the Maryland Blue Crab. This crab can be eaten, shell and all!

You can use either type of crab in these two recipes for homemade crab cakes and crab quiche. I do NOT recommend the use of artificial crab, however. I don't know who came up with that stuff, but its texture and taste just does not work for me, particularly in these recipes. The easiest thing to do is to go to your local grocery store's seafood department and ask them for fresh lump crab meat. You will need between 1/2 to 1 pound for the base recipes for homemade crab cakes and crab quiche, below. If you're going to double the recipes, then more!

If you're more adventuresome, and you live in a coastal area, you can catch and/or clean the crab yourself. We've done this before on the Oregon Coast, but its difficult to get enough meat to create a full pound unless you get several crabs.... trust me! Then again, the adventure is so worth it!

Shore Crab

Crab cakes

Crab cakes

Recipe for Homemade Crab Cakes: Makes Approximately 8

Ingredients for Homemade Crab Cakes:

1 pound lump crab meat

1/2 cup soft bread crumbs

1/2 cup real mayonnaise

1 teaspoon Old Bay Seasoning (or Finnes herbs)

1/2 teaspoon dry mustard

1/4 teaspoon fresh lemon juice

1 egg

dash Tabasco

dash Worchester Sauce

olive oil for cooking

Directions for Homemade Crab Cakes

Sprinkle bread crumbs with cold water. Squeeze out excess water. Add all ingredients except crab and olive oil. Mix well. Fold in crab meat. Heat olive oil in skillet over medium heat. Drop crab mixture by spoonful into pan and pat flat with spatula. Cook on each side until golden brown.

Serve homemade crab cakes with lemon slices, if desired. Garnish with parsley.

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How to Make Homemade Crab Cakes

Recipe for Crab Quiche - Serves 6

Ingredients for Crab Quiche

1/2 pound lump crab meat

unbaked single 9 inch pie shell

1/2 tablespoon melted butter

2 cups swiss cheese, grated

1 2/3 cups whipping cream (not heavy cream)

4 eggs beaten

1 teaspoon salt

dash pepper

dash nutmeg

1 bunch fresh green onions diced

Directions for Crab Quiche

Pre-heat oven to 425 degrees. Place pie crust into 9 inch pie dish. Pinch edges with your fingers to create fluted edge. Brush crust lightly with melted butter. Bake crust for 5 minutes, until lightly browned. Remove. Reduce oven to 375 degrees.

Combine beaten eggs and whipping cream. Sprinkle lightly with nutmeg and pepper.

In a skillet, lightly sauté the green onions in butter for 2-3 minutes. Remove.

In baked crust, layer sauteed green onions, fresh crab, swiss cheese, then pour egg/cream mixture over top. Bake at 375 for 35-40 minutes.

Serving suggestion for Crab Quiche: Serve with fresh fruit.

Rate these Crab Recipes!

© 2008 Stephanie Marshall


Didge from Southern England on May 30, 2012:

I really enjoyed your hub

stessily on February 18, 2012:

Steph, Your recipes for crab cakes and crab quiche sound delicious.

I'm especially partial to your crab quiche recipe --- Swiss cheese, nutmeg, green onions!

Thank you for sharing.

Stephanie Marshall (author) from Bend, Oregon on March 29, 2008:

LOL - that is too funny Blogger Mom (sounds like something I might do). Better luck next time! :-)

Blogger Mom from Northeast, US on March 29, 2008:

I had to read this, because I tried making a quiche from scratch the other day - without a recipe - just with what I thought would be in a quiche. Haha, big mistake. I think I'll try your recipe instead of winging it next time. LOL!

beachbum_gabby on March 10, 2008:

looks delicious, I do love sea foods! :)

Stephanie Marshall (author) from Bend, Oregon on March 09, 2008:

Thanks Angela. I find that I have to be in a seafood mood. But yes, it is quite tasty - I hope you enjoy it!

Angela Harris from Around the USA on March 09, 2008:

I'm not a huge seafood fan. My husband is trying to change that and we're moving just off the coast soon, so maybe he will convince me. But I DO adore shrimp and crab. The crab quiche sounds excellent. I'm going to try it soon. So many recipes, so little time.

Stephanie Marshall (author) from Bend, Oregon on March 09, 2008:

LOL - when we did the Dungeness Crab catching and cleaning thing a few years ago, it was really NOT worth the effort (in my opinion). But I do love nice fresh crab, that has already been caught and cleaned for me.

Stacie Naczelnik from Seattle on March 09, 2008:

My grandparents used to go out and get Dungeness Crab on their boat. Everyone in my family loves it, and starts drooling whenever they even hear the name. I always thought it was okay, but not worth the world. I do like a good crab cake or cake soup though. Nice recipes.

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