Pretzel-Crusted Crab Cakes

Instead of bread crumbs, chef Stephanie Sokolove uses crushed pretzels to bind and crust her chunky crab cakes. She sometimes bakes them in her outdoor oven.


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  • Servings: 4

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How to Make Crab Cakes


  • 1/2 cup mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon Old Bay seasoning
  • 1/4 teaspoon sweet paprika
  • 3 scallions, green parts only, thinly sliced
  • 1 pound lump crabmeat, picked over for shell
  • 3/4 cup finely ground hard pretzels (from 1/2 pound pretzels)
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil

How to make this recipe

  1. In a bowl, whisk the mayonnaise with the egg, mustard, Old Bay, paprika and scallions. Fold in the crabmeat and 1/2 cup of the pretzels. Refrigerate the crab mixture for 1 hour, until the pretzels are moist.

  2. Preheat the oven to 400°. Form the crab mixture into eight 2 1/2-inch patties. Coat the crab cakes with the remaining 1/4 cup of ground pretzels. In an ovenproof nonstick skillet, melt the butter in the oil. Add the crab cakes and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the crab cakes and transfer the skillet to the oven. Bake the crab cakes for about 5 minutes, until they are browned all over, then serve.

Make Ahead

The crabmeat mixture can be refrigerated overnight.

Serve With

Mayonnaise whisked with roasted garlic and mustard.

Suggested Pairing

A crisp, apple-and-pear-scented Pinot Blanc.

Photo Courtesy of Stephanie's on Newbury Published June 2010

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