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Crab Cakes


2 lb. jumbo lump crab meat

4 eggs - 2 for the carb cake mix and 2 for the breading process

2 cups pork rinds (plus more for breading)

4 tablespoons butter (melted)

4 tablespoons mayonnaise

2 teaspoons yellow mustard

2 teaspoons kosher salt

A dash of black pepper

1/4 teaspoon Old Bay Seasoning (for a nice kick or you can leave it out)

1 cup bacon fat for frying - you could use any oil of choice


Add all the ingredients into a large bowl - only use 2 eggs. Mix the crab cakes together by hand don't over mix, we want big chunks of crab in our cakes!

Once mixed set aside.

Take two medium size bowls, one you will add 2 eggs, whisk the other you will add 2 cups of pork rinds.

Form into patties that are about 1” thick. If the cakes are too thin, they may break and we don't want that.

You will put each patty in the egg wash and then coat in the pork rinds.

When you're done coating all your cakes place them in the fridge for 15/20 minutes.

In a large frying pan add your favorite frying oil and heat to medium high heat.

Add your cakes one at a time leaving some space between each cake.

Cook until golden brown, about 3/5 minutes per side. Be careful as oil may splatter.

Make with your favorite dipping sauce, I did mayo, sriracha with a little splash of lemon juice & crushed black pepper.


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