You’re Going To Want To Eat These Summer Crab Cakes

The ultimate all-day dish: Lovely, light lunch served with a salad. Make them smaller to serve as a dinnertime appetizer. For brunch, serve them on English muffins, drape in hollandaise and top with a poached egg.

City Style and Living Summer 2023 You're Going To Want These Quick Summer Crab Cakes
/ Clover Leaf; K&S Media

Serves 4


2 tins (8 oz. each) Clover Leaf Chunk Crabmeat

1 egg

2 green onions thinly sliced

2 Tbsp. mayonnaise

1 Tbsp. Dijon mustard

½ tsp. smoked paprika

Zest of ½ lemon

¼ cup breadcrumbs

Salt and black pepper to taste

3 Tbsp. canola oil for frying (or another neutral tasting oil)


1. Stir all ingredients (except oil) together in a medium bowl. 

2. Heat oil in a cast iron pan over medium-high heat. 

3.  Use a tablespoon to shape mixture into balls, then flatten slightly. Place directly into the hot pan.

4. Cook for 3-4 minutes on each side until golden brown and crisp. 

5. Drain the cakes on a paper towel, and serve with tartar sauce or lemon wedge.

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City Style and Living Winter 2022

This original recipe first appeared in the Summer 2023 issue of City Style and Living Magazine.

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