Crab Cakes with Creamy Cocktail Sauce

Crunchmaster-cracker-coated crab cakes with creamy cocktail sauce.
Make This


  • Crackers
  • 1 1/2 Cups of finely crushed Crunchmaster® Multi-Grain Sea Salt Crackers
  • Seafood
  • 16 oz. Crab meat, picked over and flaked
  • Dairy
  • 2 Large eggs, lightly beaten
  • 2 tbsp. unsalted butter
  • Produce
  • 1/4 Cup minced green onions, white and green parts
  • Juice of 1 lemon
  • Lemon wedges for serving
  • Condiments
  • 1/2 Cup mayonnaise, use divided
  • Several dashes of hot sauce, use divided
  • 1/4 Cup cocktail sauce
  • Oil & Vinegars
  • 1/4 Cup Vegetable Oil
  • Baking & Spices
  • 1/4 tsp. Salt
  • 1/2 tsp. Pepper


  1. Combine crabmeat with ¼ cup Crunchmaster® Multi-Grain Sea Salt Cracker crumbs, eggs, green onions, ¼ cup mayonnaise, lemon juice, 4 or 5 dashes of hot sauce, salt and pepper, mix well. Pour remaining cracker crumbs into a dinner plate or shallow bowl.
  1. Shape crab mixture into 12 cakes using ¼ cup mixture for each cake. Coat the crab cakes with cracker crumbs, lightly pressing the crumbs into the cakes.  Place crab cakes on a plate, cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
  1. Heat oil and butter in a large skillet over medium heat until butter is melted. Cook the crab cakes in batches (do not overcrowd the pan) for 3 – 4 minutes per side or until golden brown on the bottom.


  1. Whisk together the remaining ¼ cup mayonnaise with the cocktail sauce and 3 or 4 dashes of hot sauce.
  1. Serve the crab cakes with the creamy cocktail sauce and lemon wedges.