Recipe from Vince Sarna of Mountainside, N.J.


  • 1 1-lb can lump crab meat( pick through to remove shells )
  • 3 oz minced onion
  • 2 oz minced celery
  • 2 oz minced red pepper
  • 1 tblsp chopped parsley
  • 1 cup mayonnaise
  • 1 tblsp Dijon mustard
  • 1 cup bread crumbs ( I use PANKO bread crumbs )
  •  juice of ½ lemon
  • 2 oz white wine
  • 1 egg beaten
  • 1 tsp baking powder
  • 1 tsp Old Bay seasoning
  • salt and pepper to taste
  • paprika ( for dusting crab cakes before baking ) melted butter
  • Opyional: 1 Jalapeno pepper, seeds removed and diced


In a non-stick pan add two tbsp butter. Sauté the onion, red pepper and celery until translucent, remove from heat and let cool.

In a large bowl, combine  the crab, mayo, mustard, lemon juice, beaten egg and baking powder. Mix together.

When mixed thoroughly add the remaining ingredients, mix thoroughly.

Grease/spray a cookie sheet or baking pan and set the oven at 375 degrees.

Spoon on in approximately 3 oz portions leaving space between each cake as these will expand in the oven. Dust with paprika and drizzle melted butter over each crab cake.

Bake for about 20 minutes until browned.

NOTE: you can also place this on Portabello mushroom