Stone Crab Cakes Recipe | Dunedin

stone crab bodyPrized for the succulent meat found in its claws – snowy white with a delicate texture and sweet taste – the stone crab is considered a delicacy. From mid-October to mid-May Tampa Bay area fishermen drop their traps in the surrounding waters in search of the valuable and delicious crustacean.

Needless to say the stone crab is quite popular in the area  with multiple festivals and celebrations held in its honor. During the crab season local restaurants serve the highly sought after meat in an array of dishes that vary from crab chowder to crab fettuccine and crab lasagna.

Perhaps one of the most traditional yet satisfying preparations is the time tested  crab cake. A slightly golden crust encasing a moist tender center filled with juicy lumps of stone crab set off by the hint of celery, onion and seasonings make this recipe a simple yet delicious option for any meal.

Check out to order your stone crabs fresh from the bay area.



  • 1/2 cup onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 6 tablespoons sweet butter
  • 1 pound stone crab claw meat, picked over
  • 1/3 cup panko or plain bread crumbs
  • 1/2 cup mayonnaise
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 teaspoon Worcestershire sauce
  • A little Tabasco
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh parsley, chopped
  • panko and lemon wedges



  • Cook the onions and celery in 4 tbsp. of butter until tender and slightly translucent. Add the crab and bread crumbs and mix thoroughly. Remove from heat. Combine the remaining ingredients in a large bowl thoroughly and add the crab mixture.
  • Mix to incorporate. On a sheet pan, make 8 large crab cakes and chill for an hour. Right before serving dip the crab cakes into a bowl of panko and coat them lightly. Put a tablespoon of butter into a large skillet and fry half of the cakes for a couple minutes on each side, repeat.

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