Blue Cheese Crab Cakes



Serving size

2 crab cakes
30 Minutes

This recipe can easily be multiplied. The uncooked crab cakes do not keep well past 24 hours. Cooked crab cakes will make good sandwiches the next day.

Serve with Roasted Potatoes or Plain Mashed Potatoes and Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini


Blue Cheese Crab Cakes


8 ounce Crabmeat
1 tsp. Dijon mustard
1 large Egg(s)
1 Tbsp. Lemon juice
1 ounce Blue cheese
1/4 cup Whole Wheat Classic Style Breadcrumbs (or gluten-free breadcrumbs)
1 Tbsp Shallots, raw (minced)
1 Medium stalk Celery, raw (diced)
1 to taste Black pepper
2 tsp. Olive oil


Pick over crabmeat, removing any shell.

Place in a medium mixing bowl.

Place the mustard, egg, lemon juice, and blue cheese in a blender or mini chopper.

Process until smooth.

Add the breadcrumbs, shallot, celery, and blue cheese mixture to the mixing bowl with the crab.

Season with pepper.

Fold together gently until well blended. Be careful to not break up the crabmeat too much.

Form into 4 cakes and chill. These can be made up to 12 hours in advance.

Preheat the oven to 400° F.

Place the oil in a large skillet over high heat until the oil is almost smoking.

Place cakes in the hot oil to cook and reduce the heat to medium-high.

Cook for about three minutes.

Turn the cakes over and cook for about 2 minutes.

Place the pan in the hot oven.

Cook for another 9 – 10 minutes.

Serve this recipe with one of these starch side dishes.

Plain Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…

Roasted Potatoes

Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…


Serve this recipe with one of these vegetable side dishes.

Herbed Zucchini

Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…

Pan Grilled Asparagus

Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…

Pan Grilled Broccoli

Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…

Parmesan Zucchini

Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free breadcrumbs.


This is NOT a low sodium recipe.

Recipe Notes

I have had crab cakes with and without breadcrumbs. There are recipes that are more breadcrumb than crab, and all versions have their plusses and minuses. You can also use a wide variety of ingredients: whole wheat breadcrumbs, panko, gluten free breadcrumbs or even crumbled rice cakes.

"Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him for the entire weekend."

Zenna Schaffer, Author