Hatteras Style Crab Cakes


  • 1 lb of Fresh jumbo lump crab meatHatteras Style Crab Cakes
  • 2 teaspoons onion
  • 2 Teaspoons celery
  • 2 Teaspoons sweet bell pepper
  • 1 Egg Yolk
  • 2 Tablespoons Mayonnaise
  • 2 Tablespoons Whole Grain Mustard
  • Extra Virgin Olive Oil
  • Salt
  • Fresh Cracked Pepper
  • Juice of I Lemon


  • In two tablespoons of Olive Oil, saut√© two teaspoons each of onion, celery and sweet bell pepper, sprinkled with salt and fresh cracked pepper until translucent, about 2-3 minutes. Turn off heat and set aside.


  • Gently mix all ingredients except olive oil and lemon juice together, being careful not to break up large crab meat lumps. Once mixed it should have the consistency of a lightly dressed crab salad, slightly moist.


  • Add 2-3 Tablespoons of Panko bread crumbs.  Form mixture into golf ball sized balls and flatten out, slightly. 


  • Heat one Tablespoon of Extra Virgin Olive Oil over medium-high heat. Cook 3-4 minutes on each side.  Add olive oil to pan as needed but be careful not to add too much. Lightly sprinkle finished crab cakes with lemon juice


This recipe was featured in a cooking demonstration at the 2013 Outer Banks Seafood Festival. Courtesy of Cafe Pamlico Chef Forrest Paddock

Click here to view a video of the cooking demonstration.