Crab Cakes with Watercress Vinaigrette

Crab Cakes with Watercress Vinaigrette

Coastal Living MAY 2006

  • Yield: Makes 10 (2-ounce) crab cakes


  • 2 white bread slices
  • 1 pound fresh lump crabmeat, drained and picked
  • 2 tablespoons minced white onion
  • 2 tablespoons minced celery
  • 1 tablespoon minced red bell pepper
  • 1 tablespoon minced green bell pepper
  • 1/2 cup mayonnaise
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon seafood seasoning
  • 3 tablespoons vegetable oil
  • Watercress Vinaigrette


Place bread in a food processor, and pulse 6 times or until coarse bread crumbs measure about 1 1/2 cups.

Stir together crabmeat and next 7 ingredients. Shape mixture into 10 (2-ounce) patties; dredge in bread crumbs. Place patties on a baking sheet, cover, and chill at least 2 hours.

Cook crab cakes, in batches, in hot oil in a medium skillet over medium-high heat 3 to 4 minutes on each side or until golden. Serve with Watercress Vinaigrette.


Go to Full Version of

Crab Cakes with Watercress Vinaigrette Recipe