Flat n'€™ Crispy Crab Cake

April 12, 2016 By:
20 minutes
20 minutes
Crunchy on the outside, soft on the inside, this easy crab cake tastes best with a little crunch on it. What'€™s fun about this crab cake is that it'€™s so thin and crispy you can eat it with your hands: just break off a pinch, dip and enjoy. Mix the ingredients in one bowl, heat your oil, mash it down and you've got a crispy crab cake ready for dipping. Serve it with a dollop of tangy sauce prepared in less than a minute using Dijon mustard, sour cream, olive oil and fresh herbs.



  1. Chop onions and set 1 / 3 onions aside. Mix onion, mayonnaise, hot sauce, soy sauce, eggs, bread crumbs, crabmeat, salt and pepper. Mold into patties and refrigerate for approximately one hour.
  2. While chilling crab cakes, make sauce: combine sour cream, mustard, olive oil, salt, pepper, olive oil and chives.
  3. Heat butter in skillet and cook crab cakes until golden brown on each side. After flipping, turn down heat and cook until center is cooked. Serve immediately with dollop of sauce and garish with remaining chopped onion.