Warm Crab Cakes

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Dietary Interest:: no added sugar, high protein

Warm Crab Cakes


24 crab cakes

Total Time:

1 Hour 10 Minutes





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  • 1 egg yolk
  • 1/4 pound (113 g) white fish (cod, sole, pike)
  • 4 Tablespoons (57 g) mayonnaise
  • 2 Tablespoons (30 g) unsalted butter
  • 2-4 ounces (60-120 ml) heavy cream
  • 2 pounds (908 g) lump crabmeat
  • 2 Tablespoons (6 g) chopped chives
  • Zest of 1 lemon
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 2 cups (216 g) panko (Japanese breadcrumbs)
  • Vegetable oil, as needed


  1. Place egg yolk, fish, mayonnaise, butter, and heavy cream into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn on the machine and slowly increase speed to Variable 5.
  4. Blend for 20 seconds until smooth, using the tamper to press the ingredients into the blades. Stop the machine and scrape down the sides if necessary.
  5. Transfer mixture to a bowl and fold in crabmeat, chives, and lemon zest.
  6. Scoop 24 2-ounce balls of mixture and form into 1 1⁄2-inch x 2-inch (4 cm x 5 cm) disks. Place in refrigerator for 30 minutes to firm up.
  7. Preheat oven to 350°F (175°C). Remove cakes from the refrigerator and dredge each of them in the breadcrumbs. Season with salt and pepper.
  8. Sauté in vegetable oil until golden brown on both sides. Transfer to a sheet pan and bake for approximately 12 minutes or until center is hot.

To properly test for seasoning, sauté a Tablespoon-sized crab cake.

This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

Nutritional Facts

Servings Size 2 crab cakes

Amount Per Serving

Calories 200
Total Fat 9 g
Saturated Fat 3 g
Cholesterol 85 mg
Sodium 330 mg
Total Carbohydrate 10 g
Dietary Fiber 0 g
Sugars 0 g
Protein 19 g