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Crab Patties

 Crab Patties
“I’ve been whipping up batches of these delicious patties for years,“ writes Paula Marchesi from Lenhartsville, Pennsylvania. “They’re always a hit—whether I serve them for brunch, lunch or a quick dinner to friends, family or even the grandkids.“ TIP: For a less filling alternative, serve the patties on lettuce and top with lemon wedges and sweet pickles instead of sliced tomato.
4 ServingsPrep/Total Time: 20 min.


  • 1 egg, lightly beaten
  • 1/4 cup dry bread crumbs
  • 2 tablespoons finely chopped onion
  • 1-1/2 teaspoons chopped sweet red pepper
  • 1-1/2 teaspoons prepared horseradish
  • 1-1/2 teaspoons Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup mayonnaise, divided
  • 6 ounces imitation crabmeat, chopped
  • 1 tablespoon butter
  • 2 English muffins, split and toasted
  • 4 slices tomato
  • 1/2 cup shredded Swiss cheese


  • In a large bowl, combine the first eight ingredients; stir in 2
  • tablespoons mayonnaise. Add crab and mix well. Shape into four
  • patties. In a large skillet, cook patties in butter over medium heat
  • for 3-4 minutes on each side or until golden brown.
  • Place the English muffins on a baking sheet. Spread with remaining
  • mayonnaise. Top with tomato, crab patties and cheese. Broil 4 in.
  • from the heat for 2 minutes or until cheese is melted. Yield: 4
  • servings.

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Crab Patties (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.