Easy Crab Cakes by Hill Top Inn Restaurant & Lounge

Tuesday, August 1, 2006


1 lb. Backfin (white crab meat)
1 lb. claw crab meat
finely chopped, onion, celery, bell pepper
green onions
bread crumbs
beaten eggs
season to taste, black pepper, red pepper, salt


  • Melt butter, saute' onions, bell pepper, celery in butter until onions are clear.
  • Turn off heat. Let cool.
  • In large bowl, add crab sautéed vegetables, beaten eggs, bread crumbs & seasonings to taste.
  • Mix well.
  • Form mixture into small crab cakes, balls or burgers.